This creamy classic middle eastern eggplant spread is one that we love to savour with crackers, cheeses, flat bread and more, yet I often hear the question, ‘what is Baba Ghanoush?’
It’s not always clear by sampling this scrumptious spread and the name just doesn’t explain it, as translated from Arabic it means, ‘father,’ ‘spoiled.’
Let’s dive into the dip how to, but there’s no double dipping allowed.
This delicious Mediterranean inspired spread is made of roasted eggplant, garlic, lemon juice, cumin, tahini and salt. It’s a staple on the table in a middle eastern home.
It can be purchased from the grocery store which is where many learn about this savoury spread. Are the flavours as vibrant when it has been sitting on a store shelf? I think not. This is a classic you must try yourself, trust me, it’s a clear winner to make at home.
The texture, flavours and aroma when preparing a fresh batch of this spread will tempt your neighbours to stop in for a visit.
When you are ready to fire up the BBQ or turn on your oven, you can try making it yourself. Here is a simple scratch recipe to prepare Baba Ghanoush yourself and, P.S. its naturally gluten free and vegan friendly.
Purchase or pick from the garden two medium sized, firm eggplants. Slice into ¼ inch round slices and place flat on a baking sheet, sprinkle with salt and broil for 5 – 10 minute on each side.
Broil until golden and soft. Remove from oven, placing rounds stacked into foil and cover for 5 minutes. This locks in the moisture in for a rich moist dip. Let sit for 5 additional minutes to slightly cool.
Peel away most of the eggplant skin, which should remove easily. Next place all eggplant and juices into a blender or more authentically mash with a fork, adding lemon juice, garlic, cumin, tahini. Blend until creamy. Taste and add salt or additional tahini as needed. If you love the smoky flavours of paprika, know that a dusting of paprika on top is a welcomed flavour connection.
High five! You’ve just made a fresh batch of Baba Ganoush for lunch, a snack or appetizer. Serve with naan bread, veggies or add to a sandwich as a spread instead of mayonnaise. The options are endless when you enjoy scratch ideas that are garden to table possible. #gardentotable #diy #spicyjancooks