Babaganoush is a Middle Eastern appetizer made from baked eggplant.
Votes: 4
Time: 40 min.
This recipe is especially helpful during eggplant season, when you want to make something more interesting with them than just a main course. This Middle Eastern dip, baba ganoush, is delicious, and most importantly, it's easy to prepare. You can bake the eggplants in the oven or roast them on the stovetop until soft, then mash them with a little tahini, fresh parsley, and lemon juice. The delicious dip is ready. Dip pita chips in it and enjoy. This appetizer is quick to prepare if guests are coming over: it's delicious, filling, and perfect for company.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large eggplant
- Juice of 1 lemon
- 2/3 tbsp. tahini (sesame paste)
- 0.5 cup chopped fresh parsley leaves
- Pita chips, for dipping
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Cooking the dish according to the recipe:
- There are two ways to cook eggplant. The first method, on a gas stove, is my favorite because it gives the baba ganoush a more pronounced smoky flavor.
- On a gas stoveTurn 2 burners to high. Place 1 eggplant on each burner and use tongs to turn it every 5 minutes or so until the entire surface is charred and crispy, about 15 minutes total. Don't worry if the eggplant deflates a little. Remove from heat and transfer to a plate to cool.
- In the ovenPreheat oven to 230°C (430°F). Prick the eggplants with a fork (this is to prevent them from exploding during baking, so don't skip this step). Place on a baking sheet and bake until soft, about 20 minutes. Remove from the oven and let cool.
- Regardless of your chosen cooking method, once the eggplant is cool enough to handle, remove the charred skin. Discard it. Place the eggplants on a cutting board, cut off the stems, and discard. Chop the eggplants with a knife until smooth. Transfer to a bowl.
- Add lemon juice, tahini, parsley, a little salt and pepper. Mix everything together and taste. You can add more lemon juice, salt, and pepper if desired. The amount will depend on the size of the eggplants and your preferences! Serve the baba ganoush with pita chips.
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