Baba Ghanoush
With its earthy, smoky, savory flavor and smooth, creamy texture, baba ghanoush is one of those foods that embody all of the goodness of Mediterranean cuisine. It is perfect for dipping pita bread or raw, crisp vegetables.
Servings: 6
Calories: 10kcal
Ingredients
- 2 large Italian eggplants
- 4-5 cloves garlic unpeeled
- ¼ cup tahini
- 1 tbsp freshly squeezed lemon juice
- 5 tbsp extra virgin olive oil divided
- Sea salt and black pepper to taste
- 3 tbsp pomegranate arils for serving
- Vegetable crudités for serving
- 1 tbsp Italian parsley chopped
Instructions
- Preheat the grill , if using, or the broiler.
- If using the broiler, line a baking sheet with aluminum foil (for easy clean-up) and place a rack in the prepared pan.
- Using a fork, pierce the eggplants all over, several times, and arrange them on the rack of the pan or on the grill.
- Wrap the garlic cloves in some foil and place them on the rack of the pan or on the grill.
- Cook the garlic for about 15 minutes. Remove and set aside.
- If using the grill, roast the eggplants for about 30 minutes on the grill, turning them occasionally until the eggplants are soft (when pierced with a fork) and their skin is charred on all sides evenly.
- If using the broiler, roast the eggplants for about 40 minutes, turning them occasionally until the eggplants are soft (when pierced with a fork) and their skin is black on all sides evenly.
- When ready, set them aside for about 10 minutes to cool.
- Place a mesh strainer over a large mixing bowl.
- Cut the eggplants lengthwise scoop out the flesh and transfer to the strainer. If the eggplants have a lot of large seed, remove and discard the part with the seeds. Discard the skins.
- Let rest for 15 minutes. Using a spoon, press occasionally to drain as much liquid as possible. Discard the juice as it is very bitter.
- Wipe dry the bowl before adding the eggplant mixture to the same bowl and set aside.
- Squeeze the roasted garlic cloves to release the edible interior into the bowl of a food processor.
- Add the eggplant, tahini, olive oil, lemon juice, salt and pepper, and process until creamy.
- Add the tahini, lemon juice, parsley, and one-quarter (4 tbsp) cup of olive oil into the bowl.
- Transfer the dip back to the mixing bowl, add the parsley and stir to combine.
- Cover and refrigerate for at least one hour, to allow the flavors to blend.
- Transfer the dip to serving a bowl and garnish with the remaining olive oil and the pomegranate arils.
- Serve with a selection of vegetable crudités and/or warmed pita wedges.
Notes
- Eggplants with a lot of flesh are the best choice for this recipe
- Italian eggplant is less bitter, so it is preferred for this dip.
- Smaller eggplants usually have fewer seeds, making them less bitter.
- Pick firm eggplants with smooth, glossy skin and fresh green stem and feel heavy for their size.
- Use the eggplants promptly, so they don't get bitter by sitting on the kitchen counter.
- Cooking the eggplants over an open flame or on the barbeque gives them a nice, smoky flavor that oven/broiler roasting just can't do.
- Drain the excess liquid. Scoop out the flesh of the eggplant, place it in a mesh strainer and squeeze to get out most of the liquid. This is essential to the dip's rich, thick, creamy texture.
- Refrigerate the baba ghanoush for at least an hour before serving to allow the flavors to develop.
- Baba ganoush can be stored in an airtight glass container in the fridge for about 4 days.
Nutrition
Calories: 10kcal | Carbohydrates: 2.2g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 394mg | Fiber: 0.9g | Sugar: 0.3g