Baba Ganoush Recipe A Middle Eastern Appetizer

Baba Ganoush Recipe
A Middle Eastern Appetizer

Baba ganoush recipes are made from roasted eggplant and other Middle Eastern flavors.

This Egyptian appetizer can sometimes be mistaken for hummus because they both have a similar appearance.

Baba ganoush is also one of the "standard" appetizer dips and side dishes found in Middle Eastern cuisine.

And baba ganoush is considered one of the most popular appetizer dips found on Egyptian menus.

It's typically eaten with pita bread, but it can also make a great sauce or side dish for meat and even fish.

Basic Baba Ganoush Recipe

Ingredients:

500 grams of Organic Eggplant (approx. 1 1/4 lbs.)
Juice of 1 Organic Lemon
1 to 2 Cloves of Organic Garlic (minced)
1/2 tsp. Organic Cumin Powder
50 grams Organic Tahini Paste (approx. 3 tbsp.)
1/2 tsp. Sea Salt (or to taste)
3 Tbsp. of Freshly Chopped Organic Parsley
Garnish: Organic Extra Virgin Olive Oil

Instructions:

Cut the eggplant skin with a knife in two long strokes and place them on a roasting rack - roast at 350 degrees F for approximately 45 minutes.

When cool enough to touch, cut the eggplant in half and scrap out the soft flesh using a small spoon and put into a mixing bowl - mash with a fork.

Next add in the fresh lemon juice, minced garlic, cumin powder, tahini paste, and salt - mix thoroughly together.

Then stir in most of the freshly chopped parsley.

Put your baba ganoush into a nice serving bowl.

Garnish with a great tasting "real" olive oil and a light sprinkle of chopped parsley.

Egyptian Appetizer Ideas

Serve a baba ganoush dip with vegetables like carrots, celery, or cucumbers for a healthier appetizer.

Or you can eat this Egyptian appetizer dip with your favorite "healthy chips" that you make yourself or buy at the grocery store.

Or enjoy your baba ganoush with some homemade pita bread.

Egyptian Baba Ganoush Recipe

Ingredients:

1 Large Organic Eggplant
2 Tbsp. Organic Tahini Paste
2 Tbsp. of Freshly Squeezed Organic Lemon Juice
1 Organic Clove of Garlic (minced)
Sea salt (to taste)
2 Tbsp. of Organic Extra Virgin Olive Oil
Smoked Paprika for Garnish

Instructions:

After cooked eggplant cools, cut off the ends of the eggplant and peel off the eggplant skin.

Then chop the eggplant into smaller cubed-sized pieces.

Then put the eggplant into a food processor along with tahini paste, lemon juice, garlic, salt, and great tasting olive oil.

Blend until a smooth texture forms. Garnish with smoked paprika and a drizzle of olive oil.

Cooking Eggplant Instructions:

Poke your eggplant with a fork or knife 4 to 5 times.

Place eggplant directly on a rack in your oven with a pan (to catch its juices) placed underneath.

Roast for about 45 minutes at 350 to 400 degrees F. Turn eggplant occasionally for even-cooking.

Remove cooked eggplant from the oven and cool.

How to Choose an Eggplant

Eggplants should have a deep purple color and somewhat smooth appearance.

Ready-to-eat eggplants should feel somewhat firm when you press on the eggplant skin, but not too firm.

And the stem of the eggplant should be a vibrant green color - this will be a big clue on how fresh the eggplant is when purchasing.

There are also female and male eggplants.

The male eggplant will have less seeds and be less bitter (LOL).

Females will have an elongated indention and males will have a more circular indention on the bottom of the eggplant.

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