COOKING HOUR: Baba ghanoush, baba ganoush recipe

Friday, October 9, 2020

Baba ghanoush, baba ganoush recipe

Baba ghanoush, baba ganoush is a super easy dip made out of eggplant. With tahini and olive oil combo, it is best dip to go with pita bread.

As I told you, tahini is important ingredient to add nutty flavour and creamy taste to the dips like hummus, baba ganoush. A perfect dip if you serve along pita bread and hummus. I love this more because I love eggplant. It’s super simple and easy to make it once you have the roasted eggplant ready. Recipe reference.

There are sevaral ways to roast eggplant for baba ganoush:

Direct fire roasting
Oven roasting
Over a grill pan

Which ever the way you choose, make sure to cook thoroughly and remove the skin.

Baba ganoush may taste bitter if:

The eggplant is not cooked through and have uncooked parts.
Grinding the burnt skin along, so wash well to remove excess ones.
If lemon juice is not added appropriately and not seasoned to balance.

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Baba ghanoush, baba ganoush

Baba ghanoush, baba ganoush is a super easy dip made out of eggplant. With tahini and olive oil combo, it is best dip to go with pita bread.

Course Appetizer

Cuisine Mediterranean

Prep Time 15 minutes

Cook Time 15 minutes

Servings 3

Cup measurements

Ingredients

2 eggplant Medium size
1 tbsp tahini
1 tbsp Olive oil extra virgin
1 tbsp lemon juice
1/2 tsp paprika Used chilli powder
1/8 tsp cumin powder
2 tbsp coriander leaves
Salt to taste

Instructions

Roast eggplants over medium fire, turning every now and then, to roast all the sides.
Once it is soft cooked from inside, set aside for cooling.
Peel off the skin, it should easily come off. Wash away any excess stuck peels.
Cut each eggplant into 4 slices or just tear them off length wise into several pieces.
Place in a blender. Add olive oil, tahini, paprika, cumin, salt, lemon juice.
Blend in few pulses. Wipe down the sides in between.
Transfer to a serving bowl. Level the top with few dents.
Drizzle more lemon juice, olive oil over it. Garnish with generous paprika, chopped coriander leaves.

Video

https://youtu.be/absoRJkDdpU

Notes

Tastes bitter if : the eggplant is not cooked through and have uncooked parts.
Grinding the burnt skin along also turns the dip bitter, so wash well to remove excess ones.
If lemon juice is not added appropriately and not seasoned to balance, it would taste bitter too.

Baba Ghanoush Method:

Roast eggplants over medium fire, turning every now and then, to roast all the sides. Once it is soft cooked from inside, set aside for cooling. Peel off the skin, it should easily come off. Wash away any excess stuck peels.
Cut each eggplant into 4 slices or just tear them off length wise into several pieces.
Place in a blender. Add olive oil, tahini, paprika, cumin, salt, lemon juice. Blend in few pulses. Wipe down the sides in between.
Transfer to a serving bowl. Level the top with few dents. Drizzle more lemon juice, olive oil over it. Garnish with generous paprika, chopped coriander leaves.