Classic Baba Ganoush recipe: a creamy and smoky eggplant dip!
Hello my fellow wanderlusty eaters!
Today I’m sharing both an eggplant (also called aubergine) recipe AND announcing my next big trip.
I’m going to Egypt!
Ever since I was a little girl I’ve wanted to explore the ancient ruins throughout Egypt. I imagine I inherited this fascination from my parents. My father, a famous explorer, married my mother, an Egyptian woman, and now I work as a librarian in Cairo.
Just kidding, that’s from The Mummy.
But seriously, who DIDN’T want to go treasure hunting in Egypt after watching that movie? Between The Mummy and Indiana Jones, there’s enough fantasy material to pique the interest of just about anyone.
I’m going to tell you more about my trip and show you my itinerary in a few days, but right now I need to tell you all about this Baba Ghannouj recipe or Baba Ganoush recipe or Baba Ghanouj recipe. Or any of the other eighty different ways people spell it.
Okay, remember the melitzanosalata recipe I shared a few months back? You might be asking what is the difference between melizanosalata vs. baba ganoush. It’s pretty similar to that in terms of preparation, but with the addition of tahini and yogurt.
Plus, I like it pureed until it’s silky smooth.
Let’s talk garnishes. You guys know I’m always all about toppings.
Here I’ve drizzled in some high-quality olive oil, then sprinkled it with sumac, parsley, and lemon zest. Some people also like toasted pine nuts, and I’ve also seen pomegranate seeds, feta, and fresh mint.
The choice is yours, but please know that the olive oil is NOT optional.
The best way to get lots of smoky flavor from the eggplant is to char it over an open flame. If you have gas burners in your house, feel free to char the eggplant.
In order to accommodate all of you lovely people who might want to make this recipe, I’ve provided instructions for how to make this by roasting the eggplant in the oven.
Sometimes I even turn the broiler on for a minute after they are done roasting, just to char the skin and fill my kitchen with plenty of smoke.
Oh, and one other note: it’s okay if the eggplant meat is discolored or a bit bruised after roasting it. It tastes just fine and you won’t notice it once it’s all blended together.
Make this and eat it with lots of pita bread. If you have leftovers, which I doubt you will, it’s lovely as a spread on sandwiches!
Here’s the Baba Ganoush Recipe!
Yield: Serving Size: Nutrition information has been auto-calculated for your convenience.
Amount Per Serving: Calories: 95|Total Fat: 4g|Saturated Fat: 1g|Trans Fat: 0g|Unsaturated Fat: 3g|Cholesterol: 0mg|Sodium: 138mg|Carbohydrates: 15g|Fiber: 4g|Sugar: 5g|Protein: 3g|
Nutrition information has been auto-calculated for your convenience.
Some misspell this as babaghanous recipe.
January 17, 2017 | Last Updated on July 8, 2021 by Linda