Baba ganoush. I love Baba Ghanoush and this one was very good! I used more lemon juice than called for. I had a hard time just mixing this up in a bowl, so I threw it in the food processor and pulsed it until it was the consistency that I wanted, which worked great.
The best Baba Ganoush: Is BALANCED!
Find the balance between the smoke, creamy tahini paste, garlic, lemon and salt, which all work together to accentuate ( not overpower) the eggplant.
And if you get it right, it is pure magic.
You can cook Baba ganoush using 6 ingredients and 8 steps. Here is how you cook it.
Ingredients of Baba ganoush
- Prepare 1/2 of aubergine.
- It's 2 cc of tahini (crème de sésame).
- You need 2 cc of huile d'olives.
- It's 4 cc of jus de citron.
- Prepare 1 of pincée ail haché.
- You need of Sel, poivre.
If you like your baba ganoush a little creamy, add a couple of tablespoons of plain yogurt. This baba ganoush (baba ghanouj) recipe is smokey, creamy and a flavorful dip that you can make with very little preparation! From there, using a food processor, the tender eggplant flesh is combined with tahini paste, garlic, citrus, a little salt and pepper, sumac , and a hint of cayenne pepper for a little heat (totally optional.) Baba ganoush is just basically eggplant blended up with lemon juice, tahini and sea salt. Typically you have to char the eggplant on a grill or over the flame of a gas stove.
Baba ganoush instructions
- Couper la demi aubergine en deux, entailler le dessus et enduire d'huile. Déposer sur une plaque et faire cuire 30min à 200°C. La chair doit être tendre et la peau sèche..
- Enfermer l'aubergine cuite dans une boîte plastique et laisser reposer une nuit..
- Le lendemain matin, ôter la peau de l'aubergine, puis hacher la chair au mixer..
- Ajouter l'ail, le tahini puis l'huile, mixer..
- Ajouter le jus de citron cuillère après cuillère en mélangeant et goûtant pour vérifier l'acidité..
- Assaisonner au goût, laisser reposer au frigo..
- Servir frais sur des tartines grillées ou des bouchées de pain pita avec un trait d'huile d'olive sur le dessus..
- Bon mezze libanais ! 😋.
I currently do not have access to a gas stove, and while I have a grill I recognize some people don't. Baba ghanoush (UK: / ˌ b ɑː b ə ɡ æ ˈ n uː ʃ /, US: /-ɡ ə ˈ n uː ʃ,-ɡ ə ˈ n uː ʒ /; Arabic: بابا غنوج , romanized: bābā ġannūj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer of mashed cooked eggplant mixed with tahini (made from sesame seeds), olive oil, possibly lemon juice, and various seasonings. By coincidence, I made Baba Ganoush just the other day. I had some left over falafel sauce in the fridge from making "the" most amazing falafels this side of Heaven and, home made pita. ( Might as well go all the way and make everything from scratch) Anyway, I used the sauce I made for the falafels in the Baba Ganoush. Prick the aubergines with a fork.