Baba Ganoush Recipe
A Middle Eastern Appetizer
Baba ganoush recipes are made from roasted eggplants and other Middle Eastern flavors.
And this Egyptian appetizer can sometimes be mistaken for hummus because they both have a similar appearance.
Baba ganoush is considered to be 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 for meat and even fish.
Egyptian Appetizer Ideas
For a lower carb appetizer, serve a baba ganoush dip with vegetables like carrots, celery, or cucumbers for a healthier appetizer.
You can also eat this Egyptian appetizer dip with your favorite
"healthy chips" that you make yourself or buy at the grocery store.
Or for a more authentic experience, enjoy your baba ganoush with some pita or Egyptian flatbread.
How to Pick a Great Eggplant
for Your Baba Ganoush
Eggplants should have a deep purple color and a somewhat smooth appearance.
Ready-to-eat eggplants should feel somewhat firm when you press on the eggplant skin, but not too firm.
The stem of the eggplant should be a vibrant green color.
This will tell you just how fresh the eggplant is for your baba ganoush recipes.
How to Cook an Eggplant
- 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.
Male & Female Eggplants??
This is going to sound a little bit funny, but there is such a thing as female and male eggplants.
Of course, the male eggplant will have less seeds and be less bitter (LOL).
Female eggplants will have an elongated indention on their bottoms.
Male eggplants will have a more circular indention on their bottoms.
Baba Ganoush Recipe
- 500 grams of Organic Eggplant
- Or approx. 1 1/4 lbs. of Eggplant
- Juice of 1 Organic Lemon
- 1 to 2 Cloves of Organic Minced Garlic
- 1/2 tsp. Organic Cumin Powder
- 50 grams Organic Tahini Paste (approx. 3 tbsp.)
- 1/2 tsp. Himalayan Pink Salt (or to taste)
- 3 Tbsp. of Freshly Chopped Organic Parsley
- Garnish: Cold-Pressed Organic Extra Virgin Olive Oil
- 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 Baba Ganoush Recipe
- 1 Large Organic Cooked Eggplant
- 2 Tbsp. Organic Tahini Paste
- 2 Tbsp. of Freshly Squeezed Organic Lemon Juice
- 1 Organic Clove of Minced Garlic
- Sea salt (to taste)
- 2 Tbsp. of Cold-Pressed Organic Extra Virgin Olive Oil
- Smoked Paprika for Garnish
- When your cooked eggplant cools, cut off ends of eggplant and peel off skin.
- Then chop the eggplant into smaller cubed-sized pieces
- Put chopped eggplant into a food processor with tahini paste, lemon juice, garlic, salt, and oil.
- Blend until smooth and garnish with paprika and with a drizzle of olive oil.
Go to Moussaka Recipes
Return to Egyptian Foods