00743 11 40 C 11 55. 007431 69 40 69 C 47. Baba ganoush recipe authentic recipe with expert tips is all you need to make the BEST Baba Ganoush. Creamy, savory, smoky eggplant dip with tahini, garlic and citrus, this authentic baba ganoush recipe is a must-try!
The literal meaning of baba ganoush or baba ganouj is “spoiled dad,” referring to the fact that when you eat it, you just can’t help but feel a bit spoiled! There is a reason the French call it caviar d’aubergines, it is that delectable! Luckily, this eggplant dip is easy to make at home, and I’m excited to share with you my family’s recipe complete with tips for how to make baba ganoush perfectly every time! Italian eggplant or the smallest glove eggplant you can find work best, they will have less seeds and the flesh is tender and not bitter. Tahini paste is made of toasted sesame seeds.
Ethiopian White Humera sesame seeds offering a creamy texture and a nutty flavor. 1 to 2 fresh garlic cloves, depending on how garlicy you enjoy your dips. Citrus gives this eggplant dip a nice lift. You can make it as subtle or lemony as you like. If you’re going for a vegan baba ganoush, omit the yogurt, but otherwise it is a great way to thicken the dip, making it even more creamy, while also enhancing the color turning it from a deep beige to something a little brighter and more appealing. If you like, add a bit of Sumac and cayenne pepper for heat.
A drizzle of a rich and peppery extra virgin olive oil over this dip is the perfect way to finish it! If you like, add toasted pine nuts and some chopped fresh parsley to serve. Alternatively, you can roast the eggplant in a high-heated oven. Int his case, cut the eggplant in have and place it flesh side down on a large lightly-oiled baking sheet and roast at 425 F for about 40 minutes or until the eggplant is very soft and cooked through.
Put the cooked eggplant in a colander and, using a knife, open it up a big so that it will cool quickly and drain its juices. Push down on the eggplant with the back of the spoon so that any excess water will drain well. Note: if you baked the eggplant instead, you may simply need to scoop out the flesh with a spoon. Gently mix the eggplant with the tahini and remaining ingredients. At this point, make sure your eggplant is fully cooled and is rid of excess water, then transfer it to a large bowl. Spread the baba ganoush on a serving rimmed plate or bowl and drizzle with a good bit of extra virgin olive oil. Finish with toasted pine nuts and fresh parsley.
