Easy Baba Ganoush Recipe
Baba Ganoush is a delicious Middle Eastern dip, spread or thick sauce made with eggplants and Tahini paste. This dip is actually very familiar with our Romanian version of eggplant salad which essentially is a dip but we eat it by spreading it on bread and serving it with tomatoes. I’d say the biggest difference between the two is that in the Romanian version we do not use Tahini paste and lemon juice. We use onion instead. So although the flavors are a bit different, they are still quite similar in texture. But whether you try this Baba Ganoush recipe or my Romanian eggplant salad, or even both, I guarantee you’d love this type of dip. I usually don’t really like eggplant in any type of dish, with the exception of these dips. The flavor is so intense and nothing beats a great dip that can be enjoyed with some yummy pita chips or even vegetables.
Ingredient Notes
Eggplant – You’ll need 2 large eggplants to get lots of dip. I recommend using either American or Italian eggplants. American eggplants are the standard globe eggplants and tend to be a bit larger, while Italian eggplants are longer and thinner. Italian eggplants tend to be more delicate and a bit sweeter, but either eggplant will work. Oil – Traditionally we use a well flavored olive oil. Since we’re not cooking this dish I recommend using the nice stuff you have lying around. Extra virgin, cold pressed, etc etc. Spices – I love adding just a hint of sumac to the dip and to sprinkle a bit over the top. Sumac will just give the dip a bit of lemony flavor, it’s my secret ingredient. The other great spice in here is a little bit of cumin. Tahini – We want a good tahini, something pourable instead of clay like. This will add lots of great flavor to the dip, add more or less as you like. Lemon – Fresh juice is a must to brighten up the dip.
Want To Make Your Own Tahini?
If you haven’t got any of the stuff lying around, all you need is some sesame seeds, oil, and salt to make it happen!
Toast your sesame seeds, preferable unhulled in a hot dry pan. Allow it to cool fully before placing in your food processor. Blend the seeds in your food processor and slowly add 2 – 4 tablespoons of light olive oil or canola oil. And just like that it’s done! This sauce will keep for 1 month in the fridge, just imagine all the hummus.
How to Make Baba Ganoush
Tips
Storing Leftovers
You can store this dip in an airtight container in the fridge for up to 1 week. This recipe also freezes well too, freeze for up to 3 months and allow to thaw completely before feasting.
More Delicious Recipes To Try
Fattoush Salad Tabbouleh Salad Moussaka Recipe Chicken Shawarma Mediterranean Couscous Salad Easy Hummus
