Baba ghanoush is a dish made from baked eggplant. It can be in the form of a paste or a dip. This dish has a creamy and smooth consistency and goes well with almost any type of bread and vegetables. Various types of bread that can be served with baba ghanoush including pita bread, flatbread, toast, chips and crackers. As for vegetables that go well with this vegan dip, you can use all kinds of crunchy vegetables such as cucumber, carrot and pepper.
I start preparing baba ghanoush by washing, drying and baking the eggplant. You can bake the eggplant whole and then, before baking, prick it in several places with a fork, or bake it cut in half. Personally, I choose the second option, i.e. baking a cut eggplant, because it bakes a bit faster. After baking and cooling it down, I remove the pulp from the eggplant and place it in a strainer to remove excess liquid. Finally, I mix all the ingredients using a blender. You can also crush the baba ghanoush ingredients very thoroughly with a fork instead of mixing them, but then the dip will not have as creamy a consistency as the one in which the ingredients are mixed. I encourage you to try the recipe for baba ghanoush below, please enjoy.
Ingredients for baba ghanoush.
- 2 big eggplants (700 g)
- 1 big clove of garlic
- 40 ml olive oil + 1 tablespoon
- 1,5 tablespoon of lemon juice
- 100 g tahini
- 1/2 teaspoon of salt
- 1/4 teaspoon of cumin powder
- 1/2 teaspoon of sweet paprika powder
- 1 tablespoon of chopped parsley
How to make baba ghanoush.
Cut the eggplant in half lengthwise, brush it with a tablespoon of olive oil and place it on a baking tray with the skin side up. Place the tray with the eggplant in the oven preheated to 190 degrees Celsius for 45 minutes. Afterwards, remove the eggplant from the oven, let it cool down, then remove the skin, place the pulp in a strainer and set it aside for 25 minutes. Put the cold eggplant pulp into a blender, add mashed garlic, spices, tahini, olive oil, parsley and lemon juice. Mix until you get a uniform, creamy consistency.
Good to know when making baba ghanoush.
If you’d like to have a more sour taste for the dip, add a little more lemon juice.
Once prepared, the baba ghanoush can be stored in the refrigerator for about 3-4 days.
The eggplant can be baked in the oven or prepared on the grill.
Do you like dishes with eggplant? If so, try our recipe for Eggplant and walnut rolls.