Authentic Baba Ganoush Recipe: A Healthy and Delicious Middle Eastern Dip
Baba Ganoush is a smoky, creamy dip made from roasted eggplants, tahini, lemon juice, garlic, and olive oil. Its unique flavor and smooth texture make it a fantastic companion to pita bread and fresh vegetables. Plus, it's a great way to incorporate more vegetables into your diet.
Baba Ganoush Recipe is a quick and simple way to make dips for parties. It is a popular middle eastern dish made from smoked eggplants and mish mashed with olive oil and seasonings. The Baba Ganoush is most often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes as well.
If you are looking for more Dips here are some :
- Tzatziki Recipe - A Greek Yogurt Dip
- Cottage Cheese Dip Recipe with Pepper and Olives
- Beetroot Pesto Dip Recipe Served with Crackers
10 M
30 M
40 M
8 Servings
Ingredients
- 2 Brinjal (Baingan / Eggplant)
- 4 cloves Garlic , finely chopped
- 1 tablespoon Lemon juice
- 3 tablespoons Tahini
- 1/4 cup Parsley leaves , finely chopped
- Salt and Pepper , to taste
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Red Chilli powder , to taste
- Whole Wheat Pita Bread , for dipping
How to make Authentic Baba Ganoush Recipe: A Healthy and Delicious Middle Eastern Dip
There are two ways to roast the eggplants for the Baba Ganoush Recipe
For the oven method: Preheat the oven to 200C. Prick the eggplants all over with a fork, this keeps the eggplant from exploding in the oven. Place on a baking sheet and roast until softened and the skin is crusty about 20 to 30 minutes. Remove from the oven and allow to cool.
Place the eggplant over the flame. Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 10 minutes. When you prick with a knife it will go in smoothly and would feel cooked. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.
Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the eggplant onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth.
Into a mixing bowl, add in the minced eggplant, the chopped onions, garlic and parsley, 2 tablespoons of tahini. Stir to combine all the ingredients and finally add in a generous drizzle of olive oil and juice from one lemon, some freshly pounded black pepper and finally some salt to taste. Stir to combine all the ingredients well.
Transfer the Baba Ganoush to a serving bowl and garnish with more parsley.
The Baba Ganoush is most often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes as well.
