- 3 big eggplants (aubergine, brinjal)
- 3 garlic cloves
- Juice of 1 lemon
- 2 tbsp tahini (a condiment made from toasted sesame seeds)
- 3 tbsp olive oil
- 1 tsp salt
- 1 tbsp chopped parsley
There are only a few dips that became firm favorites with people all around the globe and baba ganoush is one of them.
It originated in the Middle East, and the name sounds like something out of “One Thousand and One Nights.”
With only a handful of ingredients, baba ganoush is a simple dish. But it is exactly this simplicity and the perfect balance between those few ingredients that make it so outstanding.
The base component is smoky eggplant. It gives the dish its underlying flavor and texture and makes the dish naturally low in carbs. Eggplant is also a rich source of fiber, vitamins, potassium, iron, copper, and manganese.
How to make Baba Ganoush
To achieve the smoky flavor, you can roast or grill (broil) the eggplants in the oven, fry them slowly in a skillet or roast them on a barbeque. The skin needs to be charred, and the flesh should be very soft.
This will take about 40-45 minutes.
Baba ganoush is traditionally a dip for pita bread, but you can use any other bread or vegetables (like avocado chunks, carrot or celery stick) as well.
For the carnivores amongst us, it is also a delicious to accompanist to grilled meat or fish.
Enjoy the dish and happy cooking.