This healthy, gluten-free eggplant dip is one of those foods that incorporate all of the goodness of the Mediterranean cuisine.
It is relatively low in calories and high in fiber, but what makes this mezze dish truly amazing, is the earthy taste with plenty of smoky notes, the creamy texture (which makes it perfect for dipping pita bread or pita chips) and the high nutritional value.
Ill admit I was never a big fun of eggplant. Even now, Ill first dip my bread in my homemade hummus and after having a few bites I will give my attention this smoky eggplant dip.
However, when I started using eggplants in my recipes I slowly learned to appreciate their deep earthy flavor which lends a meaty taste to many dishes.
To achieve this meaty taste you have to treat the eggplant accordingly. Depending on the recipe youre using the eggplant in, you either have to sauté it very well or grill/roast it until caramelized – almost burned. But more on this later.
What is baba ganoush? According to wikipedia, baba ganoush (or baba ghanouj) is an appetizer of Lebanese origin. Its made with mashed or pureed eggplant, fresh lemon juice, olive oil and some spices.
The interesting thing is that all of the recipes I know use tahini, but wikipedia mentions that tahini is sometimes used. You may find it served with onions, tomatoes and other vegetables.
The eggplant is traditionally grilled over an open flame or over charcoals before peeling, so that the pulp is soft and has a smoky taste.
Once the eggplants are ready, making Baba Ganoush is very easy and it will only take you a few minutes. It is a very healthy dish, it is naturally vegan and has a lot of nutrients.
You can serve it as a dip, add it as a creamy element to your Greek meze platter, serve it as an appetizer or as a side dish.
Baba ganoush is a Middle Eastern dish and you can find many variations of it in Lebanon, Egypt, Palestine, Iraq, Armenia, Jordan and Turkey.
In the article where does baba ganoush come from by migrateful.org there is a beautiful opinion which states that “all these overlapping origins and slight variations on the same dishes, demonstrate the shared traditions of food across the Middle East and beyond”.
The name for this eggplant dip comes from the Arabic phrase baba gannuj. Baba has the meaning of father or daddy but in this occasion it probably refers to a Sultan and Gannuj means pampered.
So, baba ganoush, in a free translation, means to indulge the Sultan. You can read more about it in the spicy history of baba ganoush by grammarphobia.com.
Homemade baba ganoush can be stored in the fridge in a tight-lid container for about 4 days or so (some say up to a week, but mine never lasts that long).
How to achieve the authentic smokey taste of baba ganoush
Ive found that grilling over charcoals makes ALL the difference in the world! It almost produces a totally different result than the one with oven baked eggplants. Also, if you happen to have a fireplace you can throw them in while the fire burning.
A gas stove is the next best thing. Put the eggplants directly on the grates and over the flame. Put some aluminum foil under the grates for easier cleanup. The eggplants will be cooked inside and charred outside in 20-30 minutes depending on their size.
If none of the above is possible, then broiling the eggplant is the next solution. Place the baking sheet in the middle rack of your oven and broil on high until it is very soft. You can turn them upside down midway through broiling for better results.
If you bake the eggplants in the oven and they lack in smoky flavor, you can always enhance it by adding a teaspoon of smoked paprika. Another option is to add a few drops of liquid smoke.
- It pairs very well with falafel and tahini sauce for an extra healthy meal!
- These minty lamb kebabs and other meat dishes are also great.
- Try it with a couscous salad, with feta or chickpeas for some extra protein.
- Another alternative is my favorite bulgur and lentil salad
- All kinds of bread and chips will be delicious dipped in this eggplant dip.
- For a crunchier experience try it with fresh vegetable sticks.
- It can be added to many sandwiches as a healthy, nutritious spread.
- Also, many nuts like walnuts, pine nuts, almonds, hazelnuts are great when sprinkled over baba ganoush.
Baba ganoush should be stored in the fridge inside a well-sealed airtight container. Depending on the temperature of your fridge it will last from 4 to 6 days.
How to make it
- Grill the eggplants over an open flame or charcoals. If you cant grill them a second option is to transfer them on a baking sheet and roast them in the oven (this will give you a less tasty result). If you decide to roast them turn on the broiler until the skin of the eggplant is charred.
- Take out the flesh. Cut the eggplants in half and scoop out the flesh with a spoon (this way you dont have to peel them). Remove most of the burned bits (you can also remove some seeds because they usually taste bitter) and discard them.
- Drain. Transfer it to a kitchen towel and squeeze until most of the juices are drained. This will make your eggplantdip thicker and even less bitter.
- Mix. Transfer all of the ingredients to the bowl of a food processor and process until creamy. For a chunkier result chop the flesh of the eggplant and mix everything in a bowl using a whisk or a fork.
- Chill. Baba ganoush is traditionally eaten cold with a generous drizzle of extra virgin olive oil on top. However its perfectly fine to eat it while still warm.
Making the best Baba Ganoush is easy, especially if you follow these basic tips:
- Eggplant Variety: Eggplants with a lot of flesh are ideal for this recipe, and Italian eggplant is less bitter so it will make a great dip.
- Try to choose smaller eggplants because they usually have less seeds which means theyre less bitter
- Fresh eggplants. Pick eggplants with firm, glossy skin and check the green stem which shouldnt look very dehydrated.
- Dont let your eggplants sit on the kitchen counter for too long because they can get bitter.
- Grill the eggplant over an open fire or charcoals. It makes all the difference!
- This is optional, but you can remove some of the seeds once the eggplants are cooked and cut in half. This is because the seeds can be bitter.
- Drain. SScoop out the flesh and transfer it on a kitchen towel or a cheesecloth. Squeeze to get out most of the excess liquid. This will make a silky, thick eggplant dip.
- Taste the baba ganoush after it has chilled in the fridge and adjust the salt, the garlic, the lemon juice and the tahini.
5 tips for making the BEST Baba Ganoush
FAQ
Does baba ganoush go bad?
Can you freeze baba ganoush?
Is baba ganoush healthy or unhealthy?
Is baba ganoush healthier than hummus?
Can Baba Ganoush be refrigerated?
Baba ganoush will keep well in the fridge for around 7 days in an airtight container. Can i freeze baba ganoush? Yes, it freezes well too. Let it chill in the fridge for at least an hour, and then place it in an airtight container or freezer bag. What do you eat baba ganoush with?
How long does Baba Ganoush last?
We love baba ghanoush and it is very rare for it to last in our fridge for over three days. Although I always recommend eating baba ganoush fresh as it can become more pungent over time, baba ganoush can be made ahead of time, stored in an airtight container in your fridge for three days, and leftovers can be stored for up to a week.
Can I make Baba Ganoush in advance?
Make ahead: You can make this baba ganoush recipe up to four days in advance. Then, store your prepared baba ghanoush in an airtight container in the fridge until ready to eat. Store: You can store your freshly made eggplant garlic dip in an airtight container in the refrigerator for up to four days.
Can Baba Ganoush be reheated?
The answer is cold! Or at room temperature. Baba Ganoush is never reheated, and it’s not meant to be served warm. What does Baba Ganoush taste like? When you eat Baba Ganoush, the main taste and texture will come from the smoky eggplant. I’d say that it tastes fresh and smoky. The texture is creamy and fluffy, really fun to eat!