The Perfect Baba Ganoush

What is Baba Ganoush?

Baba Ganoush is a Mediterranean dip popular throughout the Middle East. It is also served as a common appetizer on the Jewish Sephardic table. In Arabic, Baba Ganoush means  “spoiled dad” whereas the Israelis call it the eggplant salad or Salat Hatzilim. Baba Ganoush is a creamier counterpart to hummus but with a silky texture and an irresistible smoky flavor. You can use it as a dip or spread, depending on your taste, and is normally served at room temperature.

How do you make the best Baba Ganoush?

Making Baba Ganoush is easy but a time taking process. However, when it comes to making the best Baba Ganoush, there is not just one simple recipe. It all depends on your taste. Some people like it with a little extra Tahini while some love it with very little olive oil.

We’ve tried and made this dip so many times that we’ve almost perfected the process. So, what are you waiting for? Let’s get straight to work and make some delicious dip!

Ingredients

Here’s a list of all the ingredients that you would be needing to make the perfect Baba Ganoush:

• 4 medium-sized eggplants.
• 6 tablespoons of tahini.
• 2 cloves of garlic.
• 3 whole lemons (juiced).
• 1 tablespoon of cumin powder.
• 1 tablespoon of salt.
• 1 tablespoon of cayenne pepper.
• 1 tablespoon of extra virgin olive oil from Holy Land Dates.
• To give it a fresh taste, top it up with some parsley.

Please note that these ingredients are for 10 spoonful of servings of the rich and creamy Baba Ganoush.

Instructions

Making Baba Ganoush is extremely simple, all you have to do is:

• Roast each eggplant for up to 15 minutes over an open flame from all sides. If you have an outdoor grill then that would be awesome!
• Place the roasted eggplant in a bowl and cover it with a plastic sheet. Wait until its temperature drops. This way, most of the moisture would be removed and the rich smoky flavor would be preserved. Discard the skin and water and keep the remaining roasted eggplant in a separate bowl.

• Now add tahini, garlic, lemon juice, cumin powder, salt, cayenne pepper, and some extra virgin olive oil along with some parsley. Use a fork and mix all contents until well combined.

Your Baba Ganoush is ready! You can now taste the dip and add some additional seasonings if desired.

How do you serve Baba Ganoush?

The dip is served with pita bread or sandwiches, crackers, or chips, sturdy raw vegetables such as carrot sticks, cucumber rounds, and bell pepper sticks, or alongside a simple salad such as the Greek or couscous salad.

If you have some leftover Baba Ganoush, you can store it in an airtight container inside a refrigerator for up to 4 days. It’s always good to have some backup in the fridge! Oh, and don’t forget to wait for it to be at room temperature before satisfying your dip cravings!

Some tips to make the perfect Baba Ganoush!

You might have heard from your friends or some cooks that it took them so many tries to make the perfect Baba Ganoush. Well, they are correct! Adding the right amount of seasonings and making sure everything else is perfect demands some expertise! Don’t worry, here are 2 tips to stop you from making the same mistake that most of the amateurs do:

Don’t use large eggplants

You need to be very careful when it comes to choosing eggplants to make the dip. It’s always better to choose small eggplants rather than large ones to avoid seeds and a bothersome texture.

Roast it over an open flame!

You can either roast your eggplant in a preheated oven or use an open flame. It is prudent to choose the second option since it will give your dip a nice smoky flavor. And don’t forget to cook the eggplants until they’re burnt beyond saving because that’s when they are good to go.