This Baba Ganoush requires a few ingredients and does not require a grill or gas stove. Smooth, creamy and silky, this baba ganoush is a delicious traditional Middle Eastern appetizer made with eggplant, tahini, garlic and lemon juice.
WHAT IS BABA GANOUSH
Baba Ganoush is a delicious Middle Eastern dip, spread or thick sauce made with eggplants and Tahini paste. This dip is actually very familiar with our Romanian version of eggplant salad which essentially is a dip but we eat it by spreading it on bread and serving it with tomatoes.
I’d say the biggest difference between the two is that in the Romanian version we do not use Tahini paste and lemon juice. We use onion instead. So although the flavors are a bit different, they are still quite similar in texture.
But whether you try this Baba Ganoush recipe or my Romanian eggplant salad, or even both, I guarantee you’d love this type of dip. I usually don’t really like eggplant in any type of dish, with the exception of these dips. I love these dips, the flavor is so intense and nothing beats a great dip that can be enjoyed with some yummy pita chips or even vegetables.
WHAT IS SUMAC
You’ll notice that in the recipe I sprinkle the dip with some Sumac. Sumac is a Middle Eastern spice with a tangy lemony flavor that’s used in salads, like this Fattoush Salad, or it’s simply added to dishes to give a lemony flavor. That’s why it’s perfect on this dip because it just gives it that extra je ne sais quoi.
HOW TO MAKE BABA GANOUSH
The hardest part about making baba ganoush is preparing the eggplants. You can either grill or roast them. Whatever your preferred method is, make sure you prick them first with a fork. I’m speaking from experience here, they will explode otherwise.
Once the eggplants are throughly roasted, let them cool until you can handle them. Then simply remove their skin and drain them. This is an important step, otherwise you will get watery baba ganoush. Usually I just place them on a strainer for a few minutes to release whatever moisture there is.
All that’s left is to add all the ingredients to a food processor and pulse a few times until smooth. However, don’t make it too smooth because baba ganoush is supposed to have a little bit of texture to it.
Always taste for seasoning and adjust with salt and pepper as necessary.
WHAT TO SERVE WITH BABA GANOUSH
Baba Ganoush is like the perfect dip or appetizer for a party because a basic baba ganoush is always vegan, gluten free and nut free. It really is a crowd pleaser.
I love to serve my baba ganoush with pita chips, tortilla chips or just raw veggies like cucumber slices, bell pepper sticks, celery sticks or carrot sticks.
LOOKING FOR MORE MEDITERRANEAN RECIPES? TRY THESE:
- Fattoush Salad
- Tabbouleh Salad
- Moussaka Recipe
- Chicken Shawarma
- Best Ever Hummus
- Mediterranean Couscous Salad
- Preheat your oven to 375 F degrees.
- Prick the eggplants with a fork in several place. Place the eggplants on a baking sheet and cook for about 45 minutes until the skin blackens and blisters. Alternatively you can also place them on the grill. Let them cool completely.
- Peel off the skin and discard it. The eggplant should be very soft and the skin should be able to be peeled easily.
- Place the eggplant flesh in a food processor. Add garlic cloves, lemon juice, cumin, salt and pepper and Tahini paste. Pulse until a paste forms. Taste and season accordingly with salt and pepper.
- To serve drizzle with a bit of olive oil, sprinkle with some sumac and garnish with parsley.
- Serve with pita chips or vegetables.
- Tahini paste is a condiment made from toasted ground hulled sesame seeds, usually used in hummus, baba ghanoush, or halva.
- Sumac is a spice native to the Middle East that has a tangy lemony flavor commonly used in tabbouleh salad, hummus or baba ghanoush.
- The parsley or other herbs such as cilantro or basil are really not necessary but they are great in that they give the dip extra flavor boost.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.