Ingredients with Measurements:
- 2 medium-sized eggplants
- 1 head of garlic
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley for garnish
Special equipment needed:
- Baking sheet
- 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 on a baking sheet, cut side up.
3. Cut off the top of the garlic head, exposing the cloves. Drizzle with olive oil and wrap in foil.
4. Place the garlic on the baking sheet with the eggplants.
5. Roast the eggplants and garlic in the oven for 30-40 minutes, or until the eggplants are tender and the garlic is soft.
6. Remove the eggplants from the oven and let them cool for a few minutes.
7. Scoop out the flesh of the eggplants and place it in a food processor or blender.
8. Squeeze the roasted garlic cloves out of their skins and add them to the food processor.
9. Add the tahini, lemon juice, cumin, smoked paprika, salt, and pepper to the food processor.
10. Blend the ingredients until smooth.
11. Taste the baba ghanoush and adjust the seasoning if necessary.
12. Transfer the baba ghanoush to a serving bowl and drizzle with olive oil.
13. Garnish with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-40 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 2 cups of baba ghanoush
- Serving size: 1/4 cup
Nutritional information:
- Calories: 70
- Fat: 5g
- Carbohydrates: 6g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- If you don't have tahini, you can use almond butter or peanut butter instead.
- If you don't have smoked paprika, you can use regular paprika or omit it altogether.
Variations:
- Add roasted red peppers or sun-dried tomatoes for a different flavor.
- Use different herbs for garnish, such as cilantro or mint.
Tips and tricks:
- Make sure to let the eggplants cool before scooping out the flesh, or you may burn your hands.
- If you want a smoother texture, you can peel the eggplants before roasting them.
- You can make this recipe ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store the baba ghanoush in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the baba ghanoush cold or at room temperature.
Presentation ideas:
- Serve the baba ghanoush in a shallow bowl with pita bread or vegetables for dipping.
Garnishes:
- Chopped fresh parsley or cilantro
- Drizzle of olive oil
- Sprinkle of paprika
Pairings:
- Pita bread
- Vegetables for dipping, such as carrots, cucumbers, or bell peppers
Suggested side dishes:
- Grilled chicken or lamb
- Roasted vegetables
Troubleshooting advice:
- If the baba ghanoush is too thick, you can add a little water or olive oil to thin it out.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store the baba ghanoush in the refrigerator and discard any leftovers after 3 days.
Food history:
- Baba ghanoush is a Middle Eastern dip made from roasted eggplants and tahini.
Flavor profiles:
- Smoky, garlicky, nutty, tangy
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Middle Eastern