Are you nuts about hummus? Then you'll be heads over heels for baba ghanoush. This Middle Eastern staple is a tasty garlic-infused eggplant dip you can easily make at home.
Why should you learn how to make baba ghanoush?
baba ghanoush is simple to make and only requires a handful of ingredients
baba ghanoush is healthy and versatile
it's a great way to use eggplants when in season
Before we get started on the recipe it's important to note that the classic version calls for tahini, a sesame paste also used in hummus. But the good news is you can make baba ghanoush with or without tahini (so there are no excuses!).
Easy Baba Ghanoush: A Recipe You Can Make At Home
The following are the ingredients you'll need to make a batch of baba ghanoush:
Extra virgin olive oil
For every eggplant you'll need: one minced garlic clove, 30 g (2 tbsp) of tahini and two teaspoons of extra virgin olive oil.
3 Ways To Cook Eggplant For Baba Ghanoush
To make baba ghanoush you'll need to cook the eggplant until it is soft in the center, this way you'll obtain a deliciously creamy dip. There are three ways you can accomplish this:
In the Oven
Preheat the oven to 180 C (or 375F) and pierce the entire surface of the eggplant with a fork or a small pairing knife. Bake the eggplant for an hour and a half. Check on it after an hour. Insert a knife or skewer to check for doneness. Remove from the oven and allow to cool. Slice open lengthwise and scrape the inside. Discard the peel.
In the Microwave
You can have baba ghanoush ready in no time if you cook the eggplant in the microwave. Pierce the eggplant as indicated above and place on a plate. Cook 5-7 minutes. Allow to cool, cut open, scrape the insides and discard the peel.
On the grill
The third method of cooking eggplant for baba ghanoush is to grill it: this will lend your dip an irresistible smoky aroma.
Allow to cool after grilling, slice open and scrape out the pulp. Discard the peel. Now you are ready to combine the eggplant with the rest of the ingredients. You can also add a touch of paprika and aromatic herbs such as parsley, mint and cilantro.
You can blend the baba ghanoush in a food processor or by hand using a fork. It's that easy!
Baba ghanoush should be creamy, not liquidy. If you think it's too dense you can thin it out by adding a touch of water or olive oil.
Baba Ghanoush without Tahini
So what happens if you don't have tahini on hand? You could easily whip up this recipe. But you can also make baba ghanoush without tahini.
The trick is to replace tahini with another ingredient that has a thick and creamy consistency, such as Greek yogurt. If you'd like to prepare a vegan baba ghanoush simply opt for plain soy yogurt with a creamy texture.
The final touch? Garnish with a sprinkle of parsley and a drizzle of olive oil.
After learning how to make baba ghanoush you can also try:
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.