Lebanese Baba Ganoush

When you think of Lebanese Baba Ganoush, imagine a creamy, smoky delight that dances on your taste buds. The velvety texture pairs perfectly with fresh pita chips, making each bite feel like a warm hug from the Mediterranean. low carb cheesesteak casserole This dish is not just food; it’s an experience filled with rich flavors and a hint of nostalgia.

this Recipe for Later

I remember the first time I tried Baba Ganoush at a family gathering. My aunt, with her secret recipe and infectious laughter, turned a simple evening into a culinary adventure. delicious chicken wraps Now, every time I whip up this dip, it’s like inviting my family to join me in a delicious memory.

The reactions from friends when they taste my Baba Ganoush are priceless; it’s always a hit at parties!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggplant: Choose firm and heavy eggplants for the best flavor; they should feel slightly soft when pressed.
• Garlic: Use fresh garlic cloves for that robust flavor; roast them alongside the eggplant for added sweetness. white garlic pizza homemade garlic sauce.
• Tahini: Look for high-quality tahini; it should be smooth and creamy to ensure the best texture.
• Lemon Juice: Freshly squeezed lemon juice adds brightness; avoid bottled lemon juice for optimal flavor.
• Olive Oil: Use extra virgin olive oil for its rich flavor; drizzle some on top before serving for garnish.
• Salt and Pepper: Season to taste; don’t be shy with salt as it enhances all the flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven: Set your oven to 400°F (200°C) while you prepare the eggplant.

Roast the Eggplant: Slice the eggplant in half lengthwise and score the flesh with a knife. Drizzle with olive oil and sprinkle salt before placing it cut-side down on a baking sheet. Roast until tender and caramelized.

Prepare the Garlic: While the eggplant roasts, wrap whole garlic cloves in aluminum foil with a drizzle of olive oil. Place them in the oven alongside the eggplant until soft and fragrant.

Scoop and Blend: Once roasted, scoop out the soft flesh of the eggplant into a food processor along with roasted garlic, tahini, lemon juice, salt, and pepper. Blend until smooth, tasting as you go.

Add Olive Oil: With the processor running, slowly drizzle in extra virgin olive oil until you achieve your desired creaminess. Adjust seasoning if necessary by adding more salt or lemon juice.

Garnish and Serve: Transfer your Baba Ganoush to a serving bowl and create a small well in the center. Drizzle with olive oil and sprinkle paprika or parsley on top for an appealing finish.

Now you have your very own bowl of Lebanese Baba Ganoush ready to impress! Enjoy it with warm pita bread or fresh veggies while reminiscing about that delightful family gathering or planning your next potluck party! For more inspiration, check out this Mediterranean mezze platter recipe.

Perfecting the Cooking Process

Roasting the eggplant first gives Baba Ganoush its signature smoky flavor. While it’s roasting, prepare your garlic and tahini mix to save time.

Add Your Touch

Feel free to customize with spices like cumin or garnish with pomegranate seeds for an extra flair. You can also swap eggplant for zucchini if you’re feeling adventurous.

Storing & Reheating

Store Baba Ganoush in an airtight container in the fridge for up to five days. It can be served cold or at room temperature, no reheating required!

Cooking Baba Ganoush always reminds me of family gatherings where laughter filled the air, and everyone eagerly awaited my prized dip.

FAQ

What is the best way to roast eggplants for Baba Ganoush?

Roast whole eggplants at 400°F for about 30-40 minutes until tender and charred.

Can I make Baba Ganoush ahead of time?

Absolutely! It tastes even better after sitting overnight in the fridge as flavors meld.

How can I make Baba Ganoush spicier?

Add a pinch of cayenne pepper or a dash of hot sauce to your blend for heat.

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📖 Recipe Card

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Lebanese Baba Ganoush

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: About 4 servings 1x

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Description

Baba Ganoush is a creamy, smoky Lebanese dip that tantalizes your taste buds with its rich flavors. Made from roasted eggplants, fresh garlic, tahini, and a splash of lemon juice, this versatile dip is perfect for parties or cozy evenings at home. Enjoy it with warm pita bread or fresh veggies for an unforgettable Mediterranean experience. In just a few simple steps, you can create this mouthwatering dish that brings family and friends together.

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Ingredients

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• 2 medium eggplants (about 500g)
• 3 cloves garlic
• 1/4 cup tahini (60g)
• 2 tbsp freshly squeezed lemon juice (30ml)
• 2 tbsp extra virgin olive oil (30ml) + more for drizzling
• Salt to taste
• Pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Slice the eggplants in half lengthwise and score the flesh with a knife. Drizzle with olive oil and sprinkle with salt. Place cut-side down on a baking sheet and roast until tender (about 30-40 minutes).
3. Wrap whole garlic cloves in aluminum foil with a drizzle of olive oil and place in the oven alongside the eggplants until soft.
4. Scoop out the roasted eggplant flesh into a food processor along with the roasted garlic, tahini, lemon juice, salt, and pepper. Blend until smooth.
5. While blending, drizzle in the olive oil until creamy; adjust seasoning if necessary.
6. Transfer to a serving bowl, create a well in the center, and drizzle with olive oil; garnish as desired.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Appetizer
• Method: Roasting
• Cuisine: Lebanese

Nutrition

• Serving Size: 1/4 cup (60g)
• Calories: 100
• Sugar: 2g
• Sodium: 140mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg