There are a lot of delicious dip recipes for serving along with kebabs and other main courses in middle eastern cuisine. Baba ganoush is one of the easiest and yummiest dips in Mediterranean and Middle Eastern cuisine. You will need eggplants to make this, however, it is quite similar to making Hummus but totally different in texture and taste.
- Preparation time: 10 minutes
- Cooking time: 10 minutes
- Total time: 20 minutes
- Type: Appetizer
- Cuisine: Mediterranean, Middle Eastern
- Yield: 3 Servings
- Calories: 90 kcal
Baba Ganoush Ingredients
- Eggplants 2
- Tahini paste ¼ cup
- Lemon juice 1 tbsp
- Garlic cloves 10
- Sumac 1 tsp
- Red pepper ¾ teaspoon
- Olive oil 2 tbsp
- Salt and black pepper to taste
Directions for Making Baba Ganoush
Cut Eggplants & Stuff Garlic Cloves
Firstly, take eggplants and then put cuts on the sides of the eggplants. Then in each of the cuts stuff a garlic clove.
Once after stuffing eggplants roast them thoroughly. There are three ways to roast eggplants for baba ganoush.
- Put eggplants on a pan over medium-high heat and roast them for 10 minutes.
- You can directly place them over medium flame and keep turning them with the help of a tong.
- Or simply bake them until the skin is burnt from the outside.
Remove Pulp from Eggplants
When the roasted eggplants get cool enough to touch, remove their skin and cut them into two halves. Then using a spoon collect its pulp.
Finely Chop Pulp
Then finely chop the pulp with the help of a knife to make it smooth. You can use a food processor but I prefer it to do with a knife.
Pour Tahini Paste
Now add chopped pulp into a mixing bowl for preparing baba ganoush. Then pour tahini paste into the pulp.
Pour Lemon Juice
After pouring the tahini, pour lemon juice into the bowl.
Then add salt, sumac, red chili powder, and black pepper powder into the bowl and give it a good mix until well combined.
Pour & Mix Olive Oil
Finally pour olive oil into the baba ganoush and mix it thoroughly using a spoon or spatula.
Garnish & Serve
In the last, transfer eggplant dip into a serving bowl and garnish it with fresh coriander leaves and olive oil. You can serve it with pita bread as an appetizer, or with buffalo wings as a dip.
- You can add a tablespoon of greek yogurt into the dip for a creamy texture.
- You can use it as a spread in sandwich recipes.
- It can be stored in a refrigerator for 4-5 days.
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