I absolutely love this baba ganoush recipe because it combines the smoky, rich flavors of roasted eggplant with the creamy nuttiness of tahini, creating a dip that’s both healthy and addictive. Plus, the vibrant pops of color from the parsley and pomegranate seeds make it as Instagram-worthy as it is delicious, making it a hit at any gathering or chill night in.
The deep, smoky flavors of Syrian baba ghanoush are something I truly savor. This recipe hones in on those flavors to create a dip that is anything but bland.
Roasted eggplant is the base, of course, and this recipe calls for two medium-sized fruits, which are transformed into a silky puree. Tahini and a modest amount of fresh lemon juice provide some zing, while plenty of minced garlic guarantees that this eggplant dip doesn’t skimp on the flavor front.
Ingredients
Eggplants:
They have a wealth of fiber and antioxidants, and they impart a dreamy texture.
Tahini:
Provides a nutty flavor and is a healthy fat and protein source.
Lemon Juice:
Delivers a zesty, revitalizing flavor and delivers vitamin C.
Garlic:
Imparts a zesty bite and provides antibacterial characteristics.
Olive Oil:
Comprises heart-healthy monounsaturated fats.
Ingredient Quantities
- 2 medium-sized eggplants
- 3 tablespoons tahini
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt to taste
- Parsley, chopped for garnish
- Pomegranate seeds for garnish (optional)
Instructions
1. Set your oven to 400°F (200°C) to warm up. Use a fork to stab the eggplants a few times and lay them on a baking sheet.
2. Place the eggplants on a baking sheet in the center of the oven and roast for 40-50 minutes, or until they are tender and the skin is nicely charred, turning the eggplants occasionally to ensure even cooking.
3. Take the eggplants out of the oven and allow them to cool for a brief period. When they have cooled enough to be handled, remove and discard the skin, which should be mostly charred and have a burnt quality.
4. Move the skinless eggplant to a bowl and use a fork or potato masher to blend the eggplant into a smooth purée.
5. Incorporate the tahini, fresh lemon juice, minced garlic, olive oil, and ground cumin into the eggplant mash. Stir well to combine.
6. Salt the mixture to your preference and adjust any other seasonings—such as lemon juice or cumin—that you feel need tweaking.
7. Move the Baba Ganoush to a dish from which you can serve. Use a spoon to make the top smooth and even.
8. Add a wee bit of olive oil to the top for an extra flavor burst.
9. Add an eye-catching and flavorful color burst with chopped parsley and pomegranate seeds, if you have them.
10. Accompany the Baba Ganoush with warm pita bread or fresh vegetables. Enjoy!
Equipment Needed
1. Oven
2. Fork
3. Baking sheet
4. Bowl
5. Potato masher or fork
6. Spoon
FAQ
- Can I use globe eggplants instead of medium-sized ones?Yes, globe eggplants can be utilized, but because they are generally larger, cooking times may need to be adjusted.
- Is there an alternative to tahini?Navigate the Flavor Profile: Substitute tahini with Greek yogurt for a totally different flavor profile.
- How do I achieve the smoky flavor in Baba Ganoush?To enhance the smoky flavor, grill or roast the eggplants until their skins are charred.
- Can I make this dish in advance?Certainly! Baba Ganoush can be kept in the refrigerator for as long as 3 days. Serving it after a nice, invigorating stir may prove beneficial.
- What can I serve Baba Ganoush with?It makes a good pairing with pita bread, vegetable sticks, or as part of a mezze platter.
- Are pomegranate seeds necessary for garnish?Adding a pop of color and a sweet, tart contrast is done with optional ingredients.
- What if I don’t have fresh lemon juice?Lemon juice that comes from a bottle can be used. But for a more vibrant flavor, use fresh lemon juice.
Substitutions and Variations
To substitute for tahini, use either cashew butter or almond butter.
To obtain freshly expressed lemon juice, one may use lime juice or apple cider vinegar.
To replace garlic: Use 1/4 teaspoon garlic powder for each clove.
For olive oil: Substitute with avocado oil or sunflower oil.
To substitute for ground cumin, you can use an equal amount of ground coriander or a pinch of smoked paprika for another flavor profile.
Pro Tips
1. Charred Flavor Enhancement: For an extra smoky flavor, consider grilling the eggplants directly on a gas burner or outdoor grill before roasting. This will add a deeper, smoky taste to your Baba Ganoush.
2. Tahini Quality: Use high-quality, creamy tahini for a smoother and richer texture. If your tahini seems too thick, you can thin it with a bit of water before mixing it with the eggplant.
3. Flavor Infusion: Allow the minced garlic to marinate in the lemon juice for a few minutes before combining with other ingredients. This will mellow the garlic’s sharpness and enhance its flavor.
4. Texture Control: For a creamier consistency, consider using a food processor to blend the eggplant mixture instead of mashing by hand. Be careful not to over-process, as some texture in Baba Ganoush is desirable.
5. Resting Time: Let the finished Baba Ganoush sit for at least 30 minutes before serving. This resting period allows the flavors to meld together, resulting in a more cohesive taste.
Syrian Baba Ganoush Recipe
My favorite Syrian Baba Ganoush Recipe
Equipment Needed:
1. Oven
2. Fork
3. Baking sheet
4. Bowl
5. Potato masher or fork
6. Spoon
Ingredients:
- 2 medium-sized eggplants
- 3 tablespoons tahini
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt to taste
- Parsley, chopped for garnish
- Pomegranate seeds for garnish (optional)
Instructions:
1. Set your oven to 400°F (200°C) to warm up. Use a fork to stab the eggplants a few times and lay them on a baking sheet.
2. Place the eggplants on a baking sheet in the center of the oven and roast for 40-50 minutes, or until they are tender and the skin is nicely charred, turning the eggplants occasionally to ensure even cooking.
3. Take the eggplants out of the oven and allow them to cool for a brief period. When they have cooled enough to be handled, remove and discard the skin, which should be mostly charred and have a burnt quality.
4. Move the skinless eggplant to a bowl and use a fork or potato masher to blend the eggplant into a smooth purée.
5. Incorporate the tahini, fresh lemon juice, minced garlic, olive oil, and ground cumin into the eggplant mash. Stir well to combine.
6. Salt the mixture to your preference and adjust any other seasonings—such as lemon juice or cumin—that you feel need tweaking.
7. Move the Baba Ganoush to a dish from which you can serve. Use a spoon to make the top smooth and even.
8. Add a wee bit of olive oil to the top for an extra flavor burst.
9. Add an eye-catching and flavorful color burst with chopped parsley and pomegranate seeds, if you have them.
10. Accompany the Baba Ganoush with warm pita bread or fresh vegetables. Enjoy!
