Baba Ganoush, sometimes spelled Baba Ghanoush, is a dip from the fantastic Arabic cuisine. It is made from oven-baked eggplant and tahini (sesame paste).
Garlic and lemon juice add a wonderful finishing touch, making this delicious dip a truly special taste experience.
Baba ganoush recipe: oriental aubergine dip
This heraty eggplant cream is eaten like hummus, as a delicious accompaniment to falafel and bread, or as a dip for vegetables. This delicious dip is an integral part of Levantine cuisine, which is has an increasing popularity worldwide.
What exactly is baba ganoush?
Baba ganoush is a dip from the Arabic cuisine. It is made from a puree of grilled eggplants and sesame paste. Aromatically seasoned with lemon, garlic, and cumin, the eggplant cream is served as a dip or side dish with dishes such as shawarma and falafel.
How long does baba ganoush keep?
Baba ganoush, or baba ghanoush, will keep for several days in the refrigerator. To store it, put the baba ganoush in an airtight pcontainer or screw-top jar. To prevent discoloration, you can also cover it directly with plastic wrap. Make sure there are no large air bubbles between the wrap and the eggplant dip.
Origin of Baba Ganoush
Baba ganoush is the best-known and most popular Middle Eastern dip, alongside hummus. While hummus is made from chickpeas, baba ganoush is made from roasted eggplants, tahini (sesame paste), lemon juice, garlic, and olive oil. Known for its smoky flavor and creamy texture, this Middle Eastern eggplant spread is often served as an appetizer or side dish and is widely used in Levantine cuisine.
What does Baba Ghanoush mean?
The name “Baba Ghanoush” comes from Arabic and translates as “spoiled father” or “loving father.” This name originates from a legend that says the dish was originally prepared for an elderly, well-loved man.
Why are eggplants so healthy?
Eggplants, also known as aubergines, are an extremely healthy vegetable that originates from subtropical Asia. Eggplants are rich in vitamins A, B, and C. They also contain important minerals such as calcium, magnesium, potassium, copper, manganese, phosphate, zinc, and flavonoids. They are low in calories and stimulate liver and pancreas function.
Levantine cuisine: many small dishes from the Arab world
Levantine cuisine refers to many small dishes from the Arab world, especially from Jordan, Syria, Israel, and Lebanon. As a varied mezze platter, all the dishes are served at the same time, and everyone helps themselves together. Everyone fills their plates according to their taste.
More eggplant recipes
Summer is eggplant season! With these recipes, I’ll show you how versatile you can use this healthy vegetable:
- Kashke Bademjan, Persian eggplant dip
- Karniyarik – stuffed eggplants Turkish style
- Pickled eggplants with olive oil and herbs
- Vegan anchovies, perfect for seasoning or as a side dish
Show me your Baba Ganoush
Please follow me on Instagram or Facebook. And I’d love it if you made my Baba Ganoush recipe and posted a photo of it, tagging my account. Because I always find it really fun and exciting to see how my recipes are prepared in other kitchens!
Baba Ganoush: Preparation in Pictures
Here, I’ll show you step-by-step photos of how I prepare this Arabic eggplant dip. Then, I’ll move on with the recipe.
Ingredients for approximately 400 ml of Baba Ganoush:
2 medium sized eggplants
Lemon juice of 1 lemon
3 tablespoons tahini
1-2 garlic cloves, crushed
1 tablespoon olive oil
1 pinch of salt
Optional:
Parsley, coriander, sesame seeds, pomegranate seeds, or olive oil for garnish
Preparation:
- Preheat the oven to 250°C (480°F).
- Bake the eggplants on a baking sheet lined with parchment paper for about 40 minutes. The skin can turn nicely black. This will add a delicious smoky flavor, and the eggplants are thoroughly cooked on the inside.
- Let the baked eggplants cool slightly so they can be handled.
- Peel the eggplants and puree the insides in a bowl.
- Then mix with the remaining ingredients. A hand blender is best for this, as it works particularly quickly.
- Optionally, garnish with parsley, coriander, sesame seeds, pomegranate seeds, or olive oil to enhance the flavor.
Enjoy!
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