Baba ganoush. I love Baba Ghanoush and this one was very good! I used more lemon juice than called for. I had a hard time just mixing this up in a bowl, so I threw it in the food processor and pulsed it until it was the consistency that I wanted, which worked great.
Find the balance between the smoke, creamy tahini paste, garlic, lemon and salt, which all work together to accentuate ( not overpower) the eggplant.
And if you get it right, it is pure magic.
If you like your baba ganoush a little creamy, add a couple of tablespoons of plain yogurt.
You can have Baba ganoush using 6 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Baba ganoush
- You need 1/2 of aubergine.
- It's 2 cc of tahini (crème de sésame).
- It's 2 cc of huile d'olives.
- You need 4 cc of jus de citron.
- You need 1 of pincée ail haché.
- It's of Sel, poivre.
Place eggplant on baking sheet, and make holes in the skin with a fork. Remove from oven, and place into a large bowl of cold water. From there, using a food processor, the tender eggplant flesh is combined with tahini paste, garlic, citrus, a little salt and pepper, sumac , and a hint of cayenne pepper for a little heat (totally optional.) Baba ghanoush (UK: / ˌ b ɑː b ə ɡ æ ˈ n uː ʃ /, US: /-ɡ ə ˈ n uː ʃ,-ɡ ə ˈ n uː ʒ /; Arabic: بابا غنوج , romanized: bābā ġannūj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer of mashed cooked eggplant mixed with tahini (made from sesame seeds), olive oil, possibly lemon juice, and various seasonings. This baba ganoush (baba ghanouj) recipe is smokey, creamy and a flavorful dip that you can make with very little preparation!
Baba ganoush step by step
- Couper la demi aubergine en deux, entailler le dessus et enduire d'huile. Déposer sur une plaque et faire cuire 30min à 200°C. La chair doit être tendre et la peau sèche..
- Enfermer l'aubergine cuite dans une boîte plastique et laisser reposer une nuit..
- Le lendemain matin, ôter la peau de l'aubergine, puis hacher la chair au mixer..
- Ajouter l'ail, le tahini puis l'huile, mixer..
- Ajouter le jus de citron cuillère après cuillère en mélangeant et goûtant pour vérifier l'acidité..
- Assaisonner au goût, laisser reposer au frigo..
- Servir frais sur des tartines grillées ou des bouchées de pain pita avec un trait d'huile d'olive sur le dessus..
- Bon mezze libanais ! 😋.
Baba ganoush is just basically eggplant blended up with lemon juice, tahini and sea salt. Typically you have to char the eggplant on a grill or over the flame of a gas stove. I currently do not have access to a gas stove, and while I have a grill I recognize some people don't. If making ahead of time, store baba ghanoush in an airtight container in the refrigerator, up to one week. Garnish with parsley just before serving.