Baba ganoush is a delicious Levantine dish made from roasted eggplant. It's commonly used as a dip, but can also be served as a side or main dish. Baba ganoush is typically made with smoked eggplant, tahini, olive oil, lemon juice, and garlic. Some recipes also call for roasting the eggplant over an open flame to give it a smoky flavor. Baba ganoush is a healthy and flavorful dish that is perfect for any occasion. Whether you're hosting a party or just looking for a delicious snack, baba ganoush is sure to please.
The goodness of Baba Ganoush
Baba Ganoush is a dish that originated in the Middle East. It is made of roasted eggplant and is usually served with pita bread or vegetables. Baba Ganoush is becoming increasingly popular in the United States, and there are many Baba Ganoush recipes available online. While the dish may seem strange to some, there are actually many good reasons to try Baba Ganoush.
Eggplant is a very healthy vegetable
For one thing, eggplant is a very healthy vegetable. It is low in calories and fat, and it is a good source of fiber. Eggplant also contains important vitamins and minerals, such as potassium and vitamin C. In addition, Baba Ganoush is usually made with healthy olive oil, which is another good reason to try it. Olive oil contains heart-healthy fats and has been shown to provide numerous health benefits. So if you're looking for a new dish to try, Baba Ganoush may be a good option.
Many different ways to make Baba Ganoush,
It is also gaining popularity in the United States. There are many different ways to make Baba Ganoush, but the most important thing is to use fresh ingredients. The eggplant should be roasted until it is soft and then mashed before being mixed with the other ingredients. This dish can be served cold or warm and can be stored in the refrigerator for up to a week. Baba Ganoush is a healthy dish that is full of antioxidants and vitamins. It is a good source of fiber and protein and can be a part of a healthy diet. Baba Ganoush is a delicious dish that you should try if you have never had it before. You will not be disappointed.
Prep time: 10 minutes
Cook time: 35-40 minutes
- 2 large Italian eggplants, cut in half lengthwise
- 4-5 cloves of garlic, unpeeled
- ¼ c. tahini
- 3 T. fresh lemon juice
- 1 T. fresh parsley, chopped
- 5 T. quality extra virgin olive oil, divided
- Sea salt and black pepper, to taste
- 3 T. pomegranate arils
- Vegetable crudités, to serve
- Place the top oven rack in the center position and preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
- Arrange the eggplant halves on the prepared baking sheet without overcrowding and place in the oven. Roast for 35-40 minutes, or until the eggplant is tender and appears to be collapsing. Remove from oven and set aside to cool.
- When cool enough to handle, gently scoop out the eggplant interior into a mess strainer set over a large bowl. Squeeze the roasted garlic cloves to release the edible interior into the strainer, as well.
- Press down on the eggplant and garlic with the back of a large spoon to release as much liquid as possible. Remove the strainer and discard the liquid in the bowl. Wipe dry before adding the eggplant mixture to the same bowl.
- Add the tahini, fresh lemon juice, parsley, and one-quarter cup olive oil to the bowl. Season generously with salt and black pepper, to taste, and stir vigorously to combine.
- Transfer the dip to a serving bowl and garnish with the remaining olive oil and the pomegranate arils. Serve immediately with a selection of vegetable crudités and/or gluten-free pita or crackers, if desired. Enjoy!
Press into patties on the tray
Place into oven at 350 fahrenheit
Baba Ganoush is a delicious eggplant-based dip that originates from the Middle East. It's traditionally made by roasting eggplant over an open flame until it's soft and caramelized, then mashing it together with tahini, lemon juice, garlic, and olive oil. However, not everyone has access to an open flame, and roasting an eggplant can be a bit of a hassle. If you're looking for a Baba Ganoush recipe that doesn't require any roasting, here are a few substitutes you can use:
- instead of roasting eggplant, you can boil it. This will make the eggplant much softer and easier to mash.
- you can also use canned eggplant. This is by far the easiest option, and it will still taste delicious. Just make sure to drain the eggplant well before mashing it up.
- if you're in a pinch, you can also use mashed avocado. It won't taste exactly the same as Baba Ganoush, but it's a close enough approximation that your guests probably won't be able to tell the difference.
there are many different ways to make Baba Ganoush, and each cook brings their own unique twist to the dish. Some variations include adding roasted red pepper, smoked paprika, or cumin to the dip. Others might use yogurt or cream in place of some of the olive oil. The possibilities are endless, so feel free to experiment until you find a Baba Ganoush recipe that you love.
Baba Ganoush is a delicious eggplant dip that is perfect for parties and gatherings. The best part about Baba Ganoush is that it can be made ahead of time and stored in the fridge for later. Baba Ganoush will last in the fridge for up to four days, so you can make it ahead of time and have it ready to go when you need it. When storing Baba Ganoush in the fridge, be sure to keep it in an airtight container to prevent it from drying out.
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