Baba Ganoush
Learn the ultimate secret to making perfect Baba Ganoush at home! In this video, we'll dive into the world of creamy, smoky, and deliciously addictive eggplant dips. From selecting the right eggplants to achieving the perfect balance of flavors, we'll cover it all. Whether you're a Middle Eastern cuisine enthusiast or just looking to level up your dip game, this video is for you. So, what's the secret to making perfect Baba Ganoush? Watch to find out!
Ingredients
- 1 small globe eggplant
- 1/4 cup tahini
- 1 each lemon – zest and juice
- 1 clove garlic – minced
- 1 Tbsp Greek yogurt – adds creaminess
- 1 tsp sumac
- 3/4 tsp red pepper flakes
- To Taste S&P
- For Garnish EVOO
- For Garnish toasted pine nuts
Instructions
- Preheat oven to 425 F.
- Cut the eggplant in half and salt the flesh side.
- Set on a rack, flesh side down, so the salt can draw out the excess water. About 30 minutes.
- Place eggplant flesh side on a sheet pan and roast in preheated oven for about 40 minutes until the flesh is cooked through and tender.
- Remove from oven and allow to cool. Using a spoon, scoop out the flesh into a bowl.
- Using a masher, or fork, break up the eggplant into small pieces.
- Add remaining ingredients, mixing until well combined.
- Cover, and chill, in the fridge for 30-60 minutes.
- To serve, place the baba ganoush into a attractive bowl, drizzle with EVOO, and sprinkle with roasted pine nuts.
- Serve with toasted pita bread wedges and fresh sliced vegetables.
Notes
For a smoother dip, process the baba ganoush in a food processor before chilling.