BABA GANOUSH


A Smoky AND flavorful Baba Ganoush recipe made with smoky grilled eggplant, tahini, garlic and lemon. A simple, delicious Middle Eastern Eggplant Dip that is full of complexity and depth. Gluten-free, low-carb, vegan. 

If you ever have experienced really good, mind-blowing, Baba Ganoush, you’ll know what I mean when I say, I’m often disappointed. As simple as the ingredients are, it’s surprising how easy it is to mess it up. And I totally understand why.

Because if you’ve never had really good baba ganoush, then you won’t know how really amazing it can be. Now, I know there is no “supposed to” in cooking, it’s all subjective, and we all have our particular flavor preferences. So this is based purely on my own personal taste. And I’m hoping if you are still reading the blog, you will by now trust me.

What is baba ganoush?  It is the most delicious, Middle Eastern style Eggplant Dip that has complex flavor and depth, perfect for dipping warm pita or veggies into. Think of it like hummus, only with eggplant.

The key to good baba ganoush, is keeping it simple and adding the element of smoke. Traditionally eggplant is grilled over a wood burning fire. Since most of us don’t have access to cooking over a wood burning fire, the way I prefer,  is to grill whole eggplants OVER AN OPEN FIRE STOVE. Cutting slits into the eggplant ensures even cooking and also allows some of the smoke to penetrate.

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Serve it up with a drizzle of good quality olive oil, a sprinkling of spice – chilli flakes, zattar spice or even sumac is nice, and some fresh parsley. The choices are all dependent on your personal tatse. I garnished with smoked paprika, ground cumin and fresh mint. GET CREATIVE!!

INGREDIENTS:

  • 2 medium eggplants

  • Juice and zest of 1 lemon

  • 6 tablespoons tahini

  • ¼ tsp of ground cumin

  • 4 cloves of garlic

  • Pinch salt

  • 1 tablespoon of extra virgin olive oil (optional, for garnish)

  • Pinch ground cumin and sesame seeds (for garnish)

  • pinch smoked paprika (optional, for garnish)

  • fresh mint leaves

  • pomegranate seeds

METHOD:

Gently cut slits into the eggplants and coat slightly with oil. Cook it on an open stove fire. Once the eggplant collapses and is nicely charred on all sides, place it in a bowl and let it rest for 15 minutes.

Peel the charred eggplant and add to a food processor. Add the lemon juice and zest, tahini, garlic, ground cumin and salt and process until smooth.

Garnish with olive oil and ground cumin, sesame seeds, mint and smoked paprika, serve with veggies and pita bread.

ENJOYYYYYYYYY.

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AppetizersAmna TabbaComment