Baba ghanoush
Baba ghanoush is a smoky, creamy Middle Eastern dip made from roasted eggplant, blended with scallions, garlic, lemon juice, and parsley. It's perfect for pairing with pita bread or fresh vegetables, making it a versatile addition to any meal.
Cook time 40 min
Prep time 10 min
Ingredients:
1 eggplant1 cup scallions
2 garlic cloves
2 tbsp lemon juice
1/2 bunch fresh parsley
Baba ghanoush is a delightful Middle Eastern dip, made primarily from eggplant, bringing a rich, smoky flavor to your table. It's traditionally enjoyed with pita bread or fresh vegetables, and it's a versatile addition to any meal. Follow these steps to create a delicious baba ghanoush that is sure to impress family and friends.
Instructions:
- Preheat your oven to 400°F (200°C).
- Prick the eggplant several times with a fork to prevent it from bursting.
- Place the eggplant on a baking sheet and roast in the oven for about 30-40 minutes, or until the skin is wrinkled and the eggplant is soft when pierced with a knife.
- Remove the eggplant from the oven and let it cool for a few minutes until it's comfortable to handle.
- Once cool, peel off the skin from the eggplant. The flesh should be soft and easily scoopable.
- Place the eggplant flesh in a mixing bowl and mash it with a fork until smooth. You can also use a food processor if you prefer a smoother texture.
- Add the finely chopped scallions, minced garlic, lemon juice, and chopped parsley to the mashed eggplant.
- Stir the mixture well to combine all the ingredients thoroughly.
- Taste the baba ghanoush and add salt to your preference. You can also add a bit of extra lemon juice or garlic if desired.
- Transfer the baba ghanoush to a serving bowl.
- Drizzle with olive oil and perhaps a sprinkle of paprika for garnish if desired.
- Serve the baba ghanoush with pita bread, fresh vegetables, or as part of a mezze platter. Enjoy your delicious homemade baba ghanoush!
Once your baba ghanoush is smoothly blended and garnished, you have a wonderful dip ready to serve. Enjoy it with warm pita bread, vegetable sticks, or even as a spread on sandwiches. This simple yet flavorful dish is perfect for any occasion, ensuring that every bite is a burst of delightful, smoky, and tangy flavors.
Baba ghanoush FAQ:
Store leftover baba ghanoush in an airtight container in the refrigerator. It will keep well for about 3-5 days. You can drizzle a little olive oil on top to help preserve freshness.
The eggplant is done roasting when the skin is wrinkled and the flesh is soft enough to be easily pierced with a knife. This usually takes about 30-40 minutes at 400°F (200°C).
Yes, you can substitute chives for scallions and fresh cilantro for parsley, although this will slightly alter the flavor. Ensure any substitute is finely chopped for best results.
Baba ghanoush pairs well with pita bread, fresh vegetables like carrots and cucumbers, and can be included in a mezze platter alongside other dips and snacks.
To add heat, you can mix in minced jalapeño or a dash of cayenne pepper to the baba ghanoush. Start with a small amount and adjust to taste.
Tips:
- Roasting the eggplant over an open flame, in the oven, or on the grill can impart a smokier flavor, which is essential for authentic baba ghanoush.
- After roasting, let the eggplant sit for a few minutes to cool. Then, peel off the skin and place the flesh in a colander to drain excess moisture, ensuring a thick, creamy texture.
- Chop the garlic, scallions, and parsley finely before mixing them into the eggplant to ensure an even distribution of flavors.
- If the mixture seems too thick, you can add a tablespoon of olive oil or a small amount of water to reach your desired consistency.
- Beyond the ingredients listed, feel free to add salt, pepper, or a pinch of smoked paprika to enhance the flavor according to your preference.
Nutrition per serving
8 ServingsCalories 20kcal
Protein 0.76g
Carbohydrates 4.36g
Fiber 1.94g
Sugar 2.42g
Fat 0.14g