Baba Ghanouj
4 servings
15 minutes
Baba Ganoush is a refined gift of Mediterranean cuisine that embodies the best traditions of Eastern flavors. This delicate, aromatic dip made from roasted eggplants has a rich, slightly smoky taste complemented by nutty notes of tahini and the refreshing tang of lemon juice. Garlic and spices add expressiveness while cilantro brings freshness. The origins of Baba Ganoush date back centuries and have spread across various countries in the Middle East and Mediterranean. Ideal as an appetizer, it is traditionally served with warm lavash, pita or fresh vegetables. This dip pairs wonderfully with meat dishes, fish and even vegetarian treats. Each bite carries the warmth of home, the aroma of ancient bazaars and endless gastronomic delight.
1
Preheat the oven to 190 degrees.
2
Cut the eggplants in half lengthwise, brush the cut sides with olive oil, and place them cut side down on a foil-lined baking sheet. Bake for about 35 minutes until soft. Transfer to a colander, cool for 15 minutes, and peel off the skin.
- Eggplants: 1 kg
- Extra virgin olive oil: 3 tablespoons
3
In a blender, mix the eggplants, the remaining 2 tablespoons of olive oil, tahini, minced garlic, cumin, 2 tablespoons of lemon juice, about 0.75 teaspoons of salt, and a bit of cayenne pepper. Blend until smooth, keeping a little texture.
- Eggplants: 1 kg
- Extra virgin olive oil: 3 tablespoons
- Tahini: 2 tablespoons
- Garlic: 1 clove
- Ground cumin (zira): 0.5 teaspoon
- Salt: to taste
- Lemon juice: 2.5 tablespoons
- Cayenne pepper: to taste
4
Transfer to a bowl and leave at room temperature for 1 hour.
5
Then add the remaining lemon juice, cilantro, and salt to taste.
- Lemon juice: 2.5 tablespoons
- Chopped cilantro (coriander): 1 tablespoon
- Salt: to taste