If you’ve never had Baba Ganoush before you must try it. This smoky, delicious and creamy Middle Eastern eggplant dip will surely become your favorite!Are you one of those who thinks that eggplants are bitter mushy vegetables, that were the worst nightmare and a bane of your childhood? And surely you didn’t know that they can be smoky, savory and creamy at the same time and extraordinarily easy to cook?
That’s absolutely true for a delicious smoky aubergine dip called baba ganoush. It is considered a traditional Levantine dish made of eggplant, olive oil, tahini and different spice and seasonings. It is popular in Israel, Jordan, Lebanon, Palestine, Syria, Egypt, Iraq and some other countries. The Arabic word baba means father and ganoush is usually interpreted as a personal name.
Though traditional way of cooking baba ghanoush is over an open flame, it can be also grilled, broiled or cooked in the oven. The key thing is not to peel it before cooking, otherwise, it won’t have its smoky taste and creamy texture. The dish is a typical starter, often eaten as a dip with Maneesh – Middle-Eastern flatbread or pita bread. Sometimes they add it to other dishes.
Baba Ganoush is really great and delicious and super easy to cook. You roast eggplant, scrape out the flesh and then mix it with olive oil, tahini, garlic and some other spices to your taste. As soon as you try and cook it, this Mediterranean dish will be one of your favorite. But, as usually, devil’s in details, so consider the following tips.
TIPS FOR CREAMY BABA GANOUSH
Eggplants are the key ingredients, the taste of your dip will absolutely depend on the choice you make. Most people will usually choose big ones, but smaller Italian eggplants have more intense flavor and fewer seeds. Plus, the smaller they are the quicker they cook. Secondly, you surely want eggplants to have a smoky flavor, that’s the key thing about the whole dish! So the best option is to cook them on an open fire. Outdoor grill seems to be perfect, but if you don’t have such an opportunity, an open gas burner, oven or a broiler works well. Make sure they are properly cooked and tender, check it by poking with a toothpick or knife.
Another tricky thing about baba ghanoush. It has to be creamy and tender. How to achieve that? Simply, when mixing all the ingredients, slowly introduce the oil. Drizzle it in slowly, whisking the whole time. The result is a light, creamy and intensely flavored mixture. Enjoy!
BABA GANOUSH RECIPEPrint
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