Baba Ghanoush. A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.
Watch how to make this recipe. Baba ganoush, also spelled baba ghanoush is a Mediterranean eggplant dip, popular in many Middle Eastern countries. It mostly has the same ingredients as hummus except for the chickpeas. You can cook Baba Ghanoush using 16 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Baba Ghanoush
- You need of Eggplant, 2 Large.
- You need Pinch of Sea Salt,.
- Prepare Pinch of Black Pepper,.
- You need of Canola / Peanut / Vegetable Oil, A Few Drizzle.
- Prepare 2 TBSP of Good Quality Tahini,.
- It’s 1 TBSP of High Quality Peanut Butter Preferably Pic's,.
- You need 1/2 TSP of Cumin Powder,.
- Prepare 2 TBSP of Extra Virgin Olive Oil,.
- It’s Pinch of Dried Mushroom Powder,.
- It’s 2 Cloves of Garlic Grated,.
- You need of Fresh Lemon Juice, 1/2 Lemon.
- It’s of Fresh Lemon Zest, 1/2 Lemon.
- You need 1/2 TSP of Smoked Paprika,.
- It’s of Pita Bread Homemade or Store-Bought, To Serve.
- You need of Cauliflower Couscous, To Serve.
- Prepare of Parsley Coarsely Chopped, For Garnishing.
This creamy dip would be a great appetizer to serve at your next party or the perfect addition to a mezze platter. Where I grew up, and all over Middle East, this tasty eggplant dip is called baba ganoush (or baba Ganouj), which literally means "spoiled dad." (It's that good that if you ate it, you can't help but feel a bit spoiled)! In the Levant, it is called muttabal or s alat hatzilim, meaning eggplant salad. Prepare a medium-hot fire in a charcoal grill.
Baba Ghanoush step by step
- Pls visit: https://www.fatdough.sg/post/couscous-sweet-potato-boats for the couscous recipe..
- Pls visit: https://www.fatdough.sg/post/2018/10/03/greek-pita-bread for the pita bread recipe. You can replace the milk with any dairy-free milk for vegan options..
- Preheat oven to 200 degree celsius or 400 fahrenheit. Slice the eggplants in halves lengthwise. Rub the cut surface with some salt. Set aside on a wire rack for about 15 mins..
- This will draw out excess moisture from the eggplants. Pad the eggplants dry. Transfer onto a baking tray lined with parchment paper. Season with salt and pepper..
- Drizzle some oil over the top. Turn the eggplants, cut side down. Wack into the oven and roast for about 45 mins or until they almost fall apart. Remove from the oven..
- Set aside until cool enuff to handle. Once cooled, use a spoon and scrape out the flesh from the skins. Discard the skins and transfer the flesh onto a sieve over a bowl. Gently press to release more moisture and liquid from the flesh. *Do not overdo it by pressing too hard.*.
- Transfer the flesh onto a large mixing bowl. Add in tahnini, peanut butter, olive oil, garlic, cumin, paprika, mushroom powder, lemon juice and zest..
- Stir to combine well. Taste and adjust for seasonings with more salt and pepper. Drizzle some more olive oil over the top and garnish with parsley. Serve immediately with pita bread and cauliflower couscous..
In Arabic, "baba" means father and "ghanoush" means spoiled. This "spoiled dad" dip is the creamier companion to hummus. Popular in Arab countries throughout the Middle East, it is also a common appetizer on the Sephardic Jewish table. In Israel, it is known as eggplant salad, or Salat Hatzilim. Baba ganoush is a middle eastern dip made of mashed cooked eggplant, tahini, olive oil, and some spices.