Baba Ganoush: A Delicious and Healthy Dip
Baba Ganoush simplified by Jamie Oliver. Learn how to master the art of making Baba Ganoush, the classic Middle Eastern delight, with our step-by-step guide. This smoky and creamy eggplant dip is a staple in Middle Eastern cuisine and a favorite among food enthusiasts worldwide. Our easy-to-follow instructions will demystify the process and help you create a restaurant-quality Baba Ganoush right in your own kitchen.
Baba ganoush is a Middle Eastern dip or spread made from roasted eggplant, tahini, garlic, lemon juice, and olive oil. It is a popular appetizer or snack and can also be used as a topping for sandwiches or wraps.
This comprehensive guide will take you through each stage of making baba ganoush, from selecting the perfect eggplant to serving it with fresh pita bread. You will learn the secrets to achieving that signature smoky flavor and how to balance the flavors with a delicate blend of tahini, garlic, and lemon juice.
Whether you are a seasoned chef or a beginner, this guide has something for you. With our step-by-step instructions and helpful tips, you will be able to make baba ganoush, which is both delicious and impressive.
Here are the key steps to making baba ganoush:
- Choose the right eggplant. The best eggplants for baba ganoush are small to medium in size and have smooth, shiny skin. Avoid eggplants that are large or have blemishes.
- Roast the eggplant. The best way to roast eggplant for baba ganoush is to halve it lengthwise and roast it skin-side down in a preheated oven at 400 degrees Fahrenheit for about 45 minutes or until the flesh is soft and the skin is charred.
- Remove the flesh from the eggplant. Once the eggplant is cool enough to handle, remove the flesh from the skin and place it in a food processor or blender.
- Add the tahini, garlic, lemon juice, and olive oil. Blend the eggplant, tahini, garlic, lemon juice, and olive oil until smooth—season with salt and pepper to taste.
- Serve baba ganoush with fresh pita bread, vegetables, or crackers. Baba ganoush can also be used as a topping for sandwiches or wraps.
History and Origins of Baba Ganoush
Baba Ganoush, also known as Baba Ghanoush or Moutabal, has a rich history that can be traced back to the Levantine region, particularly Lebanon, Syria, and Palestine. The name “Baba Ganoush” is derived from Arabic, with “baba” meaning father or grandfather and “ganoush” referring to the act of pampering or spoiling. Legend has it that the dish was created by a loving grandfather who wanted to spoil his family with a delicious and indulgent treat.
Traditionally, Baba Ganoush was prepared by grilling eggplants over an open flame, infusing them with a distinct smoky flavor. Over time, variations of the dish emerged, with different regions adding their own unique twists. Today, Baba Ganoush is enjoyed not only in the Middle East but also around the world as a popular appetizer or snack.
Ingredients Needed to Make Baba Ganoush
This recipe for Supercharged Baba Ganoush is from Jamie Oliver. It is easy to follow and full of flavor, with the addition of pomegranate seeds for color and texture. This recipe also requires more ingredients than your simple Baba Ganoush recipe.
To make Baba Ganoush, you’ll need the following ingredients:
- Eggplants: Choose firm and shiny eggplants with smooth skin. The size of the eggplant is a matter of personal preference, but medium-sized ones are commonly used.
- Olive oil: Use extra virgin olive oil for the best flavor and quality.
- Tahini: This creamy paste made from toasted sesame seeds adds richness and depth to the dip.
- Garlic: Fresh garlic cloves are essential for their pungent flavor.
- Lemon juice: Freshly squeezed lemon juice provides a tangy and refreshing element.
- Salt: Enhances the flavors and balances the sweetness of the eggplant.
- Feta Cheese: Feta cheese is a creamy cheese so it can add creaminess to baba ganoush. This can be a good thing, but it is important to make sure that the creaminess does not overwhelm the other flavors.
- Rose Harissa: Rose Harissa is a Middle Eastern condiment made from chili peppers, tomatoes, spices, and rose water. It has a sweet, tangy, and slightly spicy flavor that can add depth and complexity to baba ganoush.
- Liquid honey: Honey is a natural sweetener that adds sweetness and depth to the dip. It can also help to balance out the acidity of the lemon juice.
- Endives and lettuce: are both good options for serving with baba ganoush. Endives are a type of chicory with a slightly bitter taste, while lettuce is milder. Both vegetables can help to balance out the richness of the baba ganoush.
- Pomegranate: Pomegranate is a sweet and tart fruit that can add a touch of brightness and acidity to the dip. It can also help to balance out the richness of the tahini.
- Optional seasonings: You can add spices like cumin or paprika for additional depth and complexity.
Ensure you have all the ingredients ready before you begin to prepare the recipe.
Instructions to make the Baba Ganoush
- Char the eggplants on a grill pan, under the broiler, over a gas flame, or on a barbecue grill for 25 minutes or until blackened all over and soft inside.
- Meanwhile, in a bowl, combine the tahini, lemon zest and juice, garlic, olive oil, and 1/2 cup of feta cheese.
- When the eggplants are cool enough to handle, halve them and scoop out the flesh. Add the eggplant flesh to the bowl with the tahini mixture and mash together until smooth.
- To taste, stir in the harissa, parsley, honey, salt, and pepper.
- Trim the endive and lettuce and arrange the leaves on a platter. Top with the baba ganoush and scatter with the pomegranate seeds and remaining feta cheese.
- Serve with a glass of chilled rosé.
What is Tahini Sauce
Tahini sauce is a creamy, nutty sauce made from tahini, lemon juice, garlic, and water. It is a popular condiment in Middle Eastern cuisine and is often used as a dip for vegetables, pita bread, or falafel. Tahini sauce can also be used as a salad dressing, marinade, or sauce for grilled meats or fish.
Tahini is a paste made from ground sesame seeds. It has a rich, nutty flavor and a smooth, creamy texture. When combined with lemon juice, garlic, and water, tahini sauce becomes tangy, garlicky, and flavorful. The amount of each ingredient can be adjusted to taste.
Tahini sauce is a versatile condiment that can be enjoyed in many different ways. It is a delicious and healthy way to add flavor to your meals.
You can find Tahini at your local supermarket, gourmet food store or online.
What is Rose Harissa
Rose harissa is a type of harissa that is made with rose petals or rosewater. Harissa is a North African chili paste that is typically made with dried red chilies, garlic, spices, and olive oil. Rose harissa adds a subtle floral note to the traditional harissa flavor, making it a more complex and nuanced condiment.
Rose harissa can be used in a variety of dishes, both savory and sweet. It is a popular ingredient in Moroccan cuisine and can be used to flavor tagines, couscous, and other dishes. It can also be used as a dip for vegetables, pita bread, or a marinade for grilled meats or fish.
You can find Rose Harissa at gourmet food stores or online.
Notes and Tips
- To roast the eggplant more evenly, cut it in half lengthwise before piercing it.
- You can substitute peanut butter or another nut butter if you don’t have tahini. I would not suggest you do that if you are allergic to nuts or corn.
- For a smoother baba ghanoush, puree it in a food processor until smooth.
- Baba ghanoush can be served immediately or chilled for later.
- For a smoky flavor, roast the eggplant over an open flame or on a grill.
- If you don’t have a food processor or blender, you can mash the eggplant flesh with a fork or potato masher.
- Add more or less tahini to taste. Tahini is a strong flavor, so start with a small amount and add more as needed.
- Don’t over-blend the baba ganoush. You want it to be smooth, but not too smooth.
- Serve baba ganoush immediately, or store it in the refrigerator for up to 3 days.
With these tips in mind, you can make baba ganoush, which is delicious and impressive. So gather your ingredients and get ready to create this Middle Eastern delicacy!
Baba ghanoush is a Middle Eastern dip made from roasted eggplant, tahini, lemon juice, garlic, and olive oil. It is a popular appetizer or snack and can be served as a main course. Baba ghanoush is a delicious and healthy dip that is easy to make at home.
Baba Ganoush: A Delicious and Healthy Dip
Ingredients
- 3 large eggplants about 14 oz each
- 3 tbsp tahini
- 1 lemon
- ¼ of clove of garlic
- Extra virgin olive oil
- 1 ½ oz feta cheese
- 1 tsp rose harissa
- 1 bunch of fresh Italian parsley 1 oz
- 1 tsp liquid honey
- 4 mixed-color endive
- 2 little gem lettuces
- ½ a pomegranate
Instructions
- Char the eggplants on a grill pan, under the broiler (prick then first), over a gas flame or on a barbecue grill for 25 minutes, or until blackened all over and soft inside.
- Meanwhile, put the tahini (or use peanut butter or almond butter, if you are not allergic to nuts) into a bowl, finely grate in the lemon zest and squeeze in the juice. Peel and finely grate in the garlic, muddle in 2 tablespoons of oil and crumble in most of the feta cheese.
- Halve the eggplants and scoop the soft flesh into the bowl, discarding the blackened skins. Add the harissa and beat together to the consistency you like. Finely chop the parsley (stalks and all) and stir into the bowl with the honey. Taste and season to perfection with sea salt and black pepper.
- Trim the endive and lettuce, clip the leaves apart and arrange on a platter, place the baba ganoush in the center. Hold the pomegranate half cut-side down, bash the back of it with a spoon so all the seeds tumble out, then scatter over the platter, and crumble over the remaining feta.
- This dish goes well with a glass of chilled rose.
Notes
- If you cannot find gem lettuce, you can replace it with butter lettuce halves, romaine lettuce, or Boston lettuce.
- It is easier to find green endive. So improvise and be creative with your platter arrangement.
- To roast the eggplant more evenly, cut it in half lengthwise before piercing it.
- You can substitute peanut butter or another nut butter if you don’t have tahini. I would not suggest you do that if you are allergic to nuts or corn.
- For a smoother baba ganoush, puree it in a food processor until smooth. Baba ganoush can be served immediately or chilled for later.
- For a smoky flavor, roast the eggplant over an open flame or on a grill. If you don’t have a food processor or blender, you can mash the eggplant flesh with a fork or potato masher.
- Add more or less tahini to taste. Tahini is a strong flavor, so start with a small amount and add more as needed.
- Don’t over-blend the baba ganoush. You want it to be smooth, but not too smooth.
- Serve baba ganoush immediately, or store it in the refrigerator for up to 3 days.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
