Baba Ghanoush is a classic dish originating from the Middle East, particularly popular in Turkish and other Southwest Asian cuisines. It’s a flavorful eggplant dip that’s healthy and easy to prepare, making it perfect for various occasions from casual gatherings to formal dinners.
Overview
Baba Ghanoush, also spelled as Baba Ghannouj or Baba Ganoush, features roasted eggplant as its primary ingredient. The eggplant is roasted until the skin is charred, giving the flesh a smoky flavor. Combined with garlic, lemon juice, parsley, and a touch of salt, this dish offers a rich, creamy texture with a tangy and savory taste.
Ingredients
Here’s what you’ll need to make Baba Ghanoush:
- 1 large eggplant: Choose a firm and fresh eggplant for the best flavor.
- 2 garlic cloves: Adds a pungent, aromatic note to the dip.
- 3 tablespoons of lemon juice: Provides acidity to balance the flavors.
- 1/4 teaspoon of salt: Enhances the overall taste of the dip.
- 1/2 cup of Italian parsley: Adds freshness and a hint of herbal flavor.
- 1 tablespoon of olive oil (optional): For a smoother consistency and added richness.
Nutritional Information
Baba Ghanoush is not only delicious but also nutritious. Here’s a breakdown of its approximate nutritional content per serving:
- Calories: 70.8
- Fat: 4.2g
- Saturated Fat: 0.6g
- Cholesterol: 0mg
- Sodium: 204.9mg
- Carbohydrates: 8g
- Fiber: 3.9g
- Sugar: 2.4g
- Protein: 2.3g
Cooking Instructions
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Preheat the broiler: Set your oven’s broiler to high heat.
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Prepare the eggplant: Prick the eggplant all over with a fork. This allows steam to escape and prevents the eggplant from bursting during cooking.
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Broil the eggplant: Place the pricked eggplant on a foil-lined baking tray and put it under the broiler. Allow the skin to char on one side, then turn the eggplant a quarter turn. Repeat until the entire skin is charred and the pulp inside is soft and mushy.
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Peel and prepare: Once the eggplant is charred, remove it from the oven. Let it cool slightly, then peel away the charred skin. Rinse the eggplant under cold water to remove any remaining bits of skin. Pat it dry with paper towels.
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Blend the ingredients: In a blender or food processor, combine the roasted eggplant flesh, garlic cloves, lemon juice, salt, and Italian parsley. If desired, add a tablespoon of olive oil for a smoother texture.
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Serve and enjoy: Transfer the blended mixture to a serving bowl. Serve Baba Ghanoush at room temperature or chilled, with toasted Turkish bread or pita chips for dipping.
Serving Suggestions
Baba Ghanoush pairs wonderfully with a variety of accompaniments:
- Toasted Turkish Bread or Pita: The slightly charred flavor of the bread complements the smokiness of the dip.
- Fresh Vegetables: Serve with crisp, raw vegetables such as cucumber slices, bell pepper strips, or cherry tomatoes for a refreshing contrast.
- Olives and Feta: Create a Mediterranean-inspired spread by adding olives, feta cheese, and drizzling with extra virgin olive oil.
Tips for Success
- Choosing the Eggplant: Look for eggplants that are firm and heavy for their size, with smooth, shiny skin. Avoid those with soft spots or wrinkled skin.
- Broiling Time: Keep a close eye on the eggplant while broiling to prevent it from burning. Turning it a quarter turn ensures even charring.
- Adjusting Seasonings: Taste the Baba Ghanoush before serving and adjust the seasoning to your preference. You can add more lemon juice for extra tang or garlic for more depth of flavor.
Conclusion
Baba Ghanoush is not only a delicious dip but also a healthy choice due to its low cholesterol and protein content. It’s versatile enough to serve as a dip, spread, or side dish, making it a staple in many Mediterranean and Middle Eastern meals. Whether you’re hosting a gathering or preparing a simple snack, Baba Ghanoush is sure to impress with its robust flavors and creamy texture.
