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This content has been automatically translated from Ukrainian.
Baba Ganoush (also known as “baba gannuj”) is a traditional dish that originates from the Levant – a region that includes modern-day Syria, Lebanon, Israel, Jordan, and parts of Turkey. The name "baba ganoush" translates from Arabic as "pampered father," although the exact origin of the name remains a mystery and is the subject of many culinary legends.
The main ingredients of baba ganoush are roasted eggplants, tahini (sesame paste), garlic, lemon juice, and olive oil. This quite simple combination creates a rich creamy paste with a characteristic smoky flavor, achieved by roasting the eggplants. But all genius is simple, isn't it? ;) Therefore, in this post, we will share our own experience of making baba ganoush at home.
Time required: up to 1.5 hours Difficulty: 2 out of 5 Cost of ingredients: low in the season of fresh vegetables, high in winter and spring
We will need:
- 2 eggplants
- 100 g tahini paste (can be made at home or purchased ready-made)
- 3 cloves of garlic
- 1 tsp smoked paprika
- 1 tsp cumin
- juice of a quarter lemon
- salt and pepper to taste.
Preparation
The first and longest process in making baba ganoush is roasting the eggplants. For this, we thoroughly wash the eggplants, wrap them in foil, and place them in the oven to bake for 1 hour at a temperature of 200 degrees.
The indicator of the eggplants' readiness is that they have become soft. We let them cool down, after which we need to extract the flesh. On social media, we found a life hack on how to do this easily and quickly (spoiler – the method is not very effective). You need to wrap the roasted eggplants in plastic wrap, then cut off the top and squeeze out the flesh like from a toothpaste tube. The method is not very effective; it would probably be faster to simply cut the cooked eggplants in half and scoop out the flesh with a tablespoon.
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