At its simplest, our original Baba Ganoush recipe is made with eggplant, tahini, olive oil, lemon juice, garlic and salt. With some ground cumin, smoked paprika and fresh parsley, we take baba ganoush to the next level. Now add tiny cubes of a red bell pepper, red onion and some pomegranate seeds and it’s perfect.
Baba ganoush is similar to hummus, but it uses grilled or fried eggplant instead of chickpeas. Both dips come from the eastern Mediterranean and are often served with flatbread and raw, crunchy vegetables. You can use Baba Ganoush – as a salad variation, dip or spread. Are you ready to make Baba Ganoush?
Thoughts on how to make the best Baba Ganoush
There are some considerations when it comes to Baba Ganoush. First: Are you grilling the eggplant or frying it?
Fry your eggplant
I don’t have a grill at home so I roasted my eggplants in the oven and it turned out great. So you don’t necessarily need a grill for Baba Ganoush.
For that grilled flavor you can cut the aubergines in half and for caramelized delights, roast them cut-side down. The use of smoked paprika powder also provides additional smoky flavor.
If you’re toasting the eggplants, waiting until they’ve collapsed will allow you to concentrate their flavor and ensure your dip turns out silky smooth. Peeling the skin off is not a good method, scraping out the inside of the eggplant works better.
Another consideration is how to get as much moisture out of the eggplant as possible. Luckily, our roasting method (cutting in half) has already helped eliminate much of it. Just let the eggplant sit in a colander for a few minutes. Stir every now and then to release even more.
how do we stir it up
Do you mix the dip by hand or do you put it in the food processor? While I’m a big fan of my food processor, it’s not necessary for this recipe. Baba ganoush traditionally has some texture, and roasted eggplants fall apart easily enough to stir with a fork.
One last tip is to salt baba ganoush generously. Eggplants are naturally slightly bitter and salt reduces this. This dip isn’t quite epic until it’s properly seasoned with salt.
if you like our original Baba Ganoush recipe, you may also be interested in these recipes:
- oriental pasta with fried eggplant and halloumi
- Eggplant mini pizza
- Zoodles with fresh chanterelles
- Spelled barley salad with vegetables
- Make your own coriander pesto
- more salad recipes
Try the original Baba Ganoush recipe
Are you looking for a delicious and unique dish to add to your next dinner party? Look no further than the original Baba Ganoush recipe! This Middle Eastern dish is made with roasted eggplant, tahini, garlic, lemon juice, and spices. It’s a flavorful and healthy alternative to traditional dips and sauces.
The eggplant is roasted until it’s soft and smoky, then blended with tahini, garlic, lemon juice, and spices to create a creamy dip that is bursting with flavor. The smokiness of the eggplant is balanced out by the tartness of the lemon juice and the creaminess of the tahini.
The garlic adds a bit of heat, while the spices provide a hint of sweetness. The result is an incredibly delicious dip that is sure to be a hit at your next gathering.
Serve it with pita chips, crackers, or vegetables for a truly unique and flavorful experience. Try the original Baba Ganoush recipe
original Baba Ganoush recipe – the oriental eggplant salad
- 2 eggplants large, about 600 g
- 1 Red onion
- ½ Red pepper
- 20 G Walnut kernels*
- 1 small bunch parsley
- 2 tsp. pomegranate syrup
- ½ tsp. cumin* cumin
- 1 tsp. kosher salt*
- ½ tsp. ground sumac*
- 1 pomegranate
- herb salad
- roasted chickpeas
- Preheat the oven to 250°C.
- Wash the aubergines and pierce several times all over or cut in half as described above. Place on a baking sheet lined with parchment paper and bake for 20 minutes. Turn and bake for another 20 minutes.
- Remove from the oven, place in a bowl, cover and let cool slightly.
- Peel off the peel, or even better, scrape it out with a spoon.
- Peel the red onions and cut into fine cubes.
- Halve the peppers, deseed, remove the white separating skin and also cut into small cubes.
- Roast the walnuts in a pan without adding fat. Allow to cool slightly and chop coarsely.
- Wash the parsley, shake dry and chop.
- Now mash the flesh of the aubergines with a fork. Mix with all the prepared ingredients and season with the spices.
- Halve the pomegranate and knock out the seeds.
- Serve the Baba Ganoush with the pomegranate seeds.