The first time Baba Ghanoush I enjoyed in a typical Mezze restaurant. The Baba Ghanoush was just a wonderful dish among many. Originally, Baba Ghanoush comes from the Arabic region, where it is served with typical bread or accompanying meat. Alone the name Baba Ghanoush is so beautiful that you have to prepare this wonderful simple starter. The eggplant puree, which it is, fits beautifully as dip for a starter or as companion to a main course like meat or fish.
The more familiar Arabic appetizer or dip for most people is probably hummus. Actually a pity as Baba Ghanoush is almost as easy to prepare. The eggplants are braised in the oven at a high temperature. The fruit pulp is wonderfully soft and gets some great roast aromas. Once everything has cooled down, the creamy eggplant puree is simply mixed with the other ingredients and it is ready to be served.
I serve mine with some olive oil and fresh parsley on top as well as some pomegranate seeds.
If you invite guests you can prepare a wonderful oriental starter plate together with hummus, olives, pickled peppers and pepperoni. However, this can also be a wonderful with vegetable sticks or falafel or as a companion to fish or meat. With a delicious bread, for example my Italian Buckwheat Bread, you can also create wonderful sandwiches. Covered in the fridge it is fine for a few days. Further I recommend to test for yourself with how much garlic you like it the best. Probably also depends on your plans for the night or next day.
You can eat the Baba Ghanoush as a dip for appetizers. Further, I also like to spread it on a delicious bread. It is important that you buy fresh, firm eggplants.
Best to serve it with some olive oil and fresh parsley on top. In addition I like to add pomegranate seeds. The freshness of the seeds suites the flavors of the roasted eggplant very well.
Baba Ghanoush
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Ingredients
What do you need for making Baba Ghanoush?
- 2 big Eggplants – Fresh and firm
- 1-2 tbsp Olive Oil
- 2 tbsp Tahini
- 1/2 tsp Cumin – Some like it with Cumin, others like it without Cumin. Best try how you like it.
- 1-3 cloves Garlic – Depending on your taste. Start with one and then add.
- 1/2 Lemon Juice and some grated skin. – Make sure to not get the white part of the skin.
- Sea Salt – For seasoning
- Black Pepper – For seasoning
- 1/4 bunch Parsley
Instructions
How do you make Baba Ghanoush?
- Preheat oven to 420° Fahrenheit. Wash and dry your eggplants, cut them in half on the long side. Grease a baking sheet, when using paper make sure it will not turn too dark or you have to much roasting flavors going on.
- Put the eggplants with the fruit flesh side down on the baking sheet. They should roast in the oven for around 40 minutes. The skin can turn dark.
- Take the eggplants out of the oven and let them cool down for a bit. Then scrape the fruit flesh from the skin with a spoon or fork into a blender. You do not want the very dark skin in your Baba Ghanoush.
- Add all the other ingredients. Maybe start with one clove of garlic and later add more. On high speed let it run until you have a smooth texture.
- Season with sea salt and pepper.
- Serve the Baba Ghanoush in a bowl with some olive oil on top as well as fresh parsley. I like to add either pomegranate or roasted sesame seeds. Serve as a dip or together with fish or meat.
I serve mine with some olive oil and fresh parsley on top as well as some pomegranate seeds.