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Baba Ghanoush or Baba Ganoush or Baba Ghanouj is the same name as one dish. It is a Levantine appetizer that emulsifies finely chopped baked eggplant & make a paste in food processor, olive oil, lemon juice, garlic confit & epic seasoning and tahini.
I tried this recipe in a Lebanese restaurant when I had my first bite, it was a promise of deliciousness, then I didn’t recognize the taste of eggplant. I asked the chef, "What is this?" Then he explained everything to me. He did not use cumin in this dipping because cumin is not liked by everyone (you can skip it if you don't like it). I felt wonderful eating this appetizer with Pita bread. I searched for ingredients every now and then until I finally got it and now it's my new favorite. I've found that adding a bit of smoked cumin powder, fine paprika and fresh parsley takes it to the next level.
The eggplant is traditionally roasted over an open fire before peeling and has a smoky aftertaste, but I roast it in the oven on the grill setting. This dip is an incredibly delicious, luxurious, creamy, smooth, and savory appetizer. It is often served with pita bread.
Before keeping it in the oven, I slit the eggplant.
‘By making a small slit on the eggplant to stop exploding in the oven’.
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Let's jump to the recipe,
Yield – 2 servings
Timing – 35 minutes
Prep time – 15 minutes
Total- 50 minutes
Ingredients:
Eggplant- 1 large, roasted
Extra-Virgin Olive oil- 1/4 cup
Paprika powder- ¼ tsp
Cumin powder- ½ tsp, roasted
Garlic confit- 6-7 large cloves
Salt to taste
Tahini- 3 tbsp
Lemon juice- 2 tbsp
Garnish ingredients-
Olive oil extra virgin
Paprika powder
Chopped parsley leaves
Method-
Preheat the oven to 210℃ (410°F) with a grill setting. Now take a baking tray and line in with parchment paper. Keep it aside for a moment.
Take a large eggplant and make a small slit (cut) on it. Place it on the baking tray. Keep in the oven to roast until it turns tender throughout from inside and the skin is ready to collapse. This takes about 35-40 minutes (it may take longer if you are using a large eggplant). Set the eggplant aside for a few minutes to cool. Then cut into the middle and scoop out the flesh with a spoon, leaving the skin behind. Then set aside to cool completely.
Meanwhile…. Heat a pan and add olive oil. After heating the oil, add garlic cloves. Roast until golden and soft. Turn off the flame and let it cool completely. Put that aside.
Next, place a food processor then transfer the flesh of eggplant. Add the confit garlic with olive oil, tahini, cumin powder, paprika powder, and salt to taste. Then, blend it all together.
Garnish with lemon juice. Finally transfer the Baba Ghanoush to a serving bowl and lightly drizzle with olive oil. Lastly, sprinkle with paprika and fresh chopped parsley. Serve with accompaniments of your choice. Well, I’m paring it with Turkish bread. Enjoy!
“Please let me know how this turns out for you! Leave a comment and tag me with the hashtag #pepper_n_chilly in your Instagram recipe.
Note- You can also prepare this recipe without a food processor. It is enough to crush the flesh roughly, to make the pieces better, and then add the rest of the ingredients.Storage- Baba Ghanoush can be stored in a refrigerator for up to 2 days.
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