Baba Ganoush
Cooking Time
Prep Time
Difficulty
Cuisine
Baba Ganoush is a richly flavored Middle Eastern dish, renowned for its creamy texture and smoky aroma. The name “Baba Ganoush,” of Arabic origin, often refers to paternal affection, with “baba” meaning “father” in Arabic. This name might reflect the gentleness and tenderness associated with the dish, evoking the affection and care put into its preparation.
Originating from a region rich in culinary diversity, Baba Ganoush is particularly popular in countries such as Lebanon, Syria, and Egypt. Each culture brings its own interpretation to this classic, made from grilled eggplants blended with tahini, garlic, lemon juice, and various spices. This puree is not just a taste delight but also a source of beneficial nutrients, thanks to the eggplants.
Incorporated into our “Levantine Mezze“, Baba Ganoush beautifully complements other dishes such as hummus and tabbouleh, offering a range of flavors and textures. Ideal as a light appetizer or as a side dish, it adds a touch of authenticity and conviviality to any shared meal.
Baba Ganoush
Ingredients
- 2 large eggplants
- 3 tablespoons of tahini (sesame paste)
- 2 cloves of garlic crushed
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil (plus a little more for garnish)
- Salt to taste
- A pinch of cumin
- Paprika or fresh parsley for garnish (optional)
Instructions
- Cooking the eggplants: Preheat your oven to 200°C (392°F). Pierce the eggplants with a fork and place them on a baking sheet. Roast them in the oven for about 30 to 40 minutes, until they are well cooked and the skin starts to wrinkle.
- Cooling and peeling: Remove the eggplants from the oven and let them cool. Once cooled, peel them and drain off any excess liquid.
- Preparing the mixture: In a bowl, mash the eggplant flesh with a fork. Add the tahini, garlic, lemon juice, olive oil, salt, and cumin. Mix well until you achieve a creamy consistency.
- Seasoning and garnish: Taste and adjust the seasoning if necessary. Transfer the mixture to a serving dish and smooth the surface. Drizzle with a little olive oil and sprinkle with paprika or garnish with fresh parsley if desired.
- Serving: Serve the Baba Ganoush with pita bread, raw vegetables, or as an accompaniment to other elements of your mezze.
Tips
- Cooking the eggplants: For a smokier taste, you can grill the eggplants on a barbecue or directly over a gas flame.
- Texture: Baba Ganoush should be creamy but with small pieces of eggplant for a pleasant texture.
A recipe proposed by Maison Marmite
