Ingredients with Measurements:
- 2 medium eggplants
- 2 cloves of garlic, minced
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh parsley, for garnish
Special equipment needed:
- Oven
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the eggplants in half lengthwise and place them cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is soft and the skin is charred.
3. Let the eggplants cool for a few minutes, then scoop out the flesh and discard the skin.
4. In a food processor or blender, combine the eggplant flesh, minced garlic, tahini, lemon juice, cumin, smoked paprika, salt, and pepper. Pulse until smooth.
5. With the motor running, slowly drizzle in the olive oil until the mixture is creamy and emulsified.
6. Taste and adjust the seasoning as needed.
7. Transfer the baba ghanoush to a serving bowl and garnish with chopped parsley.
8. Serve with pita bread, crackers, or sliced vegetables.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-40 minutes
5. Temperature:
- Oven temperature: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 12g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 3g
Substitutions for ingredients:
- Instead of tahini, you can use almond butter or peanut butter.
- Instead of fresh lemon juice, you can use bottled lemon juice.
- Instead of smoked paprika, you can use regular paprika or chili powder.
Variations:
- Add roasted red peppers or sun-dried tomatoes for a different flavor.
- Use roasted garlic instead of raw garlic for a milder flavor.
- Add chopped fresh herbs like mint or basil for a fresh twist.
Tips and tricks:
- Make sure to char the eggplants well to get a smoky flavor.
- If the baba ghanoush is too thick, add a little water or more olive oil to thin it out.
- Let the baba ghanoush sit for at least 30 minutes before serving to allow the flavors to meld.
Storage instructions:
- Store leftover baba ghanoush in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- You can serve baba ghanoush cold or at room temperature. If you prefer it warm, you can reheat it in the microwave or on the stovetop.
Presentation ideas:
- Serve the baba ghanoush in a shallow bowl with a drizzle of olive oil and a sprinkle of paprika or cumin.
Garnishes:
- Chopped fresh parsley, cilantro, or mint
- A drizzle of olive oil
- A sprinkle of paprika or cumin
- Toasted pine nuts or sesame seeds
Pairings:
- Pita bread or crackers
- Sliced vegetables like carrots, cucumbers, or bell peppers
- Olives or pickles
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
- Hummus or tzatziki
Troubleshooting advice:
- If the baba ghanoush is too bitter, you may have overcooked the eggplants. Try using smaller eggplants or reducing the cooking time.
Food safety advice:
- Make sure to wash the eggplants thoroughly before roasting them.
- Store leftover baba ghanoush in the refrigerator and discard any that has been left out at room temperature for more than 2 hours.
Food history:
- Baba ghanoush is a Middle Eastern dip made from roasted eggplant, tahini, and spices. It is similar to hummus but has a smokier flavor.
Flavor profiles:
- Smoky, garlicky, tangy, nutty
Serving suggestions:
- Serve the baba ghanoush as an appetizer or snack with pita bread or crackers.
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Region: Middle Eastern