Eggplant Baba Ganoush

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Eggplant Baba Ganoush
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Eggplant Baba Ganoush

Recipe by Bernie Torras
0.0 from 0 votes
Course: StartersCuisine: LebaneseDifficulty: Easy
Rations

6

rations
Preparation time

20

minutes
Cooking time

45

minutes
Calories

175

kcal
Resting time

10

minutes
Total time

1

hour 

15

minutes

Hello everyone, cooking lovers! Today we are embarking on a culinary journey to the heart of the Middle East. We will delight you with a recipe as simple as it is full of flavor: Eggplant Baba Ganoush, a Lebanese classic that will tingle your taste buds.

This starter dish is so versatile that you can use it to accompany meats, fish, vegetables, or simply serve it as a delicious and nutritious dip for your appetizers. Juicy and tender eggplant blends with the intensity of garlic and tahini, coupled with the vibrant sparkle of lemon and the depth of cumin. A treat for the senses.

Also, this recipe is suitable for everyone, as it is low in kcal and easy to make. You'll just need a little patience to roast the eggplants, but once you take them out of the oven and mix everything together, you'll have a real gem of Lebanese cuisine in your hands.

And what music would be the perfect accompaniment to this dish? Of course, something that matches the vibrant essence of the recipe. I propose that you immerse yourself in the charm of traditional Arabic music, with sensual rhythms and hypnotic melodies that will transport you to the souks of Beirut while you cook.

So, get ready, open your senses, turn on the speakers and dive into the preparation of this exquisite Baba Ganoush. Let flavor and music be the perfect fusion for an unforgettable moment in the kitchen. Let's get started!

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Ingredientes

  • 2 large eggplants

  • 1 clove of garlic ciselé (small carved)

  • 1 lemon (juice)

  • 3 c.s. tablespoons tahini

  • 1 c.c. teaspoons cumin powder

  • Salt, to taste

  • Olive oil, for roasting and serving

Pasos

  • Start by cutting the eggplants lengthwise into two halves, and delicately make diamond-shaped cuts on the surface of each half. Sprinkle a little salt over them and let them rest for 10 minutes in a colander to release their moisture.
  • Then, dry them with paper towels and place them on a baking sheet, skin side down. Generously brush olive oil over each eggplant half, making sure they are well coated. Preheat the oven to 180 °C and bake the eggplants for 45 minutes, until tender and golden brown.
  • Once the eggplants are cooked, remove them from the oven and let them cool until they are warm enough to handle. Using a spoon, carefully scoop out the pulp from the eggplants and place it in the bowl of a blender or food processor.
  • Add the chopped garlic clove, tahini, a pinch of salt, lemon juice and ground cumin to the aubergine flesh. Process until smooth.
  • To serve, place the baba ganoush in a bowl and garnish with a generous drizzle of olive oil. Add a touch of color and flavor by sprinkling some fresh chopped parsley or chives on top.
  • Pair this delicious baba ganoush with breadsticks, toasted pita bread or even vegetable crudités for a healthier option. Enjoy your meal!

Notas

  • To intensify the smoky flavor, you can grill the eggplants directly over the stove flame (if gas) or on a grill, turning them occasionally until they are nicely charred on the outside and tender on the inside.
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  • Select a good quality extra virgin olive oil, as it will enhance the flavor of the Baba Ganoush.
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  • You can adjust the spices to your liking, for example, by adding more cumin, a little smoked paprika or even a touch of cayenne pepper if you prefer a spicy version.

Quizás lo necesites

Nutrition facts (per serving)*

  • Serving Size: 150g
  • Calories: 175kcal
  • Fat: 13g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Potassium: 470mg
  • Carbohydrates: 12g
  • Fiber: 6g
  • Sugar: 4g
  • Protein: 4g
  • Vitamin A: 25IU
  • Vitamin C: 15mg
  • Calcium: 60mg
  • Iron: 1.5mg
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Key points of the recipe

  1. Roasting the eggplants: Be sure to roast the eggplants until they are very tender and have a golden color. This will not only facilitate the extraction of the pulp, but will also intensify the characteristic smoky flavor of Baba Ganoush.
  2. Quality of ingredients: Use good quality extra virgin olive oil and fresh tahini, as these ingredients are fundamental in the final flavor of the Baba Ganoush. The garlic should be fresh and the lemon freshly squeezed to obtain the best combination of flavors.
  3. Texture and flavor: When processing the mixture, aim for a smooth and homogeneous consistency. Adjust spices, such as cumin and salt, to taste. If you want an extra touch of smoky flavor, you can roast the eggplants directly over the flame before baking.

Pairing with wine

Baba Ganoush is a dish of Arabic origin with mild and slightly smoky flavors, thanks to the roasted eggplants, and a touch of creaminess due to the tahini. A light and refreshing white wine, such as a Sauvignon Blanc or a Vermentino, would pair well with this dish. These wines have vibrant acidity and citrus notes that will complement and balance the flavors of the Baba Ganoush.

Avoid red wines with high tannins, as they could overpower the delicate flavors of eggplant and tahini.

Beer pairing

As for the beer, a Witbier or Belgian wheat beer would be a good choice to accompany the Baba Ganoush. These beers are light and refreshing, with citrus and spicy flavors that complement well the ingredients of the dish, such as lemon and cumin.

You can also opt for a Pilsner beer, which is light and refreshing, with a mild bitterness that will not overwhelm the flavors of the Baba Ganoush.

I recommend avoiding very bitter beers or beers with high hop content, such as IPAs, as they could compete with the flavors of the dish instead of complementing them.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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