We are entering the true heart of summer, sidewalk cafes, front porch gatherings and backyard patio parties are blossoming. A return to outdoor entertaining is what we have all been long waiting for and that time has come! If you are gathering a gang on your backyard or packing a picnic for this weekend’s celebration, I highly suggest you consider this yummy mediterranean dip – Baba Ghanoush. It’s super healthy and nutritious, light and smooth and so low on effort!
Smoky roasted eggplant mixed with tahini paste, garlic, lemon juice, spices and herbs all blended into a creamy and smooth Baba Ghanoush dip. This recipe would add an elegant touch, whether you are entertaining or making a family meal special. Toast up some pitta bread on the grill and you are ready for big a night!
Ingredients:
2 medium or 3-4 small eggplants
2 garlic cloves
1/2 lemon juice
2 tbsp tahini
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tbsp olive oil
salt and freshly ground black pepper to taste
herbs for garnishing, cilantro, mint, basil or parsley
pine nuts (optional)
Baba Ghanoush requires a whole roasted eggplant. Your can do this in the oven by wrapping the eggplant in foil and baking at around 450 F for 40-50 minutes, depending on the size, but I find roasting it over a grill brings a certain smokiness to the party.
First pick the eggplants with the fork all over and rub it with olive oil. If using a grill give them about 7-8 minutes on one side and turn to the other. Keep doing this until they are charred and black on the outside. It should take about half an hour or so.
After eggplants are grilled let them slightly cool down and peel off the outer skin. If you used a bigger eggplant there might be slightly more seeds inside compared to the smaller ones, which you can discard as well.
A side note – The bigger the eggplant, the more seeds it will have and more seeds means more bitterness. So I would suggest choosing smaller eggplants for Baba Ghanoush.
Roughly chop the eggplant flesh and place it in a strainer to drain for about 20 minutes. Then place it in the food processor and add garlic, salt, freshly ground black pepper, lemon juice, oil and tahini. Work everything into a paste and give it taste. Season with more salt and pepper if required. Place into the serving bowl and sprinkle with paprika and cayenne pepper. Serve with fresh herbs like cilantro, parsley, basil or mint. I also sprinkled some pine nuts on top because why not!
So creamy and delicious your friends are going to love it!
- 2 medium or 3-4 small eggplants
- 2 garlic cloves
- 1/2 lemon juice
- 2 tbsp tahini
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tbsp olive oil
- salt and freshly ground black pepper to taste
- herbs for garnishing, cilantro, mint, basil or parsley
- pine nuts (optional)
- Pick the eggplants with the fork all over and rub it with olive oil.
- If using the oven simply wrap them in foil and bake at 450 F for 40-50 minutes, depending on the size of the eggplant. If using the grill give them about 7-8 minutes on one side and turn to the other. Keep doing this until they are charred and black on the outside. It should take about half an hour or so.
- After eggplants are roasted let them slightly cool down and peel off the outer skin.
- Roughly chop the eggplant flesh and place it in the sifter.
- Let it drain for about 20 minutes.
- Then place it in the food processor and add garlic, salt, freshly ground black pepper, lemon juice, oil and tahini.
- Work everything into a paste and give it taste. Season with more salt and pepper if required.
- Place into the serving bowl and sprinkle with paprika and cayenne pepper.
- Serve with fresh herbs like cilantro, parsley, basil or mint.
It sounds delicious and was extremely interesting when you wrote about the Mediterranean dip known as baba ghanoush. The in-depth description of the dish’s ingredients, origin, and preparation was greatly appreciated. Speaking of which, offering various serving suggestions was beneficial. For anyone interested in attempting to make baba ghanoush at home, this has been a terrific resource overall. Many thanks for sharing!