Baba ghanoush is a Middle Eastern eggplant dish that is usually eaten as a dip. The term baba ghanoush literally translates to “papa ghanouj”. The word “baba” means father, and the word “ghanouj” means smoky. Baba ghanoush has a smoky taste because it is commonly prepared on or near open flames or in a very hot environment.
Tahini paste is the main ingredient in baba ghanoush. Tahini paste is made from ground sesame seeds, which are crushed into a creamy paste. The tahini paste gives the baba ghanoush its rich, nutty flavor.
Baba ghanoush is traditionally served with pita bread, but it can be served as any other dip would be served. Baba ghanoush can be used as an appetizer or side dish, and can also make an excellent spread for sandwiches.
To make baba ghanoush, you will need:
2 medium eggplants (that’s about 2 1/2 lbs.)
3 cloves garlic
Baba ganoush is a popular middle eastern dish. The name is derived from Arabic, and means “papa puffed up”. It’s made from eggplant, which is a vegetable that grows in tropical regions, and originated in India.
Tahini is the primary ingredient in baba ghanoush. Tahini is made from sesame seeds, and its consistency is like that of peanut butter. It’s usually sold in jars or tubs in the same aisle as peanut butter. It may be labeled as tahina, or it may just say “sesame paste.” Some brands have additives, so make sure to read the label before you buy it.
Tahini tends to separate, so first stir it really well before using it. You can also buy it mixed with olive oil. This will make the baba ghanoush creamier, but I prefer the pure form because I think it tastes better that way.
The spices are what make this dish different from others; they give it a unique flavor that you won’t get anywhere else. If you can’t find any of these spices at your local supermarket, try a middle eastern market. The spices are:
– ½ tsp ground cumin
Baba Ghanoush is a dip made from eggplant and tomatoes. The eggplant is roasted slowly over the flame of a gas stove, which allows the natural sweetness and juiciness of the vegetable to come out. You then mash the flesh of the eggplant with a fork and mix it with roasted or grilled tomatoes and add salt, pepper, olive oil and fresh herbs.
Tahini is added in some recipes, but many people prefer to make baba ghanoush without tahini as this makes it lighter.
The origin of baba ghanoush is up for debate. Some say it came from Turkey, others say it was invented in Syria or Lebanon. What is sure is that it became very popular outside these countries through the Middle Eastern restaurants that opened all over Europe and America in the 1970s and 1980s, most notably in Lebanon’s tiny neighbor Israel.
Baba ghanoush became one of Israel’s most popular dishes and it has been served on every party ever since.
Today, baba ghanoush has spread into Israel’s cuisine and you can find many different variations on the original recipe.
Baba ghanoush is a perfect companion for pita chips, an effective spread for sandwiches or a welcome addition to an antipasto platter.
This eggplant dip is prepared with the Middle Eastern spice known as sumac, which adds a tart flavor, but if you don’t have it on hand, simply add some lemon zest to give your baba ghanoush a citrusy taste.
Make sure you use round eggplants for this recipe. They have fewer seeds and less bitterness than other varieties.
If you are a big fan of eggplant, try these other great recipes:
Baba Ghanoush Recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baba-ghanoush-recipe/index.html?oc=linkback
Eggplant Parmesan: http://www.foodnetwork.com/recipes/ina-garten/eggplant-parmesan-recipe/index.html?oc=linkback
Oven-Roasted Eggplant: http://www.foodnetwork.com/recipes/bobby-flay/oven-roasted-eggplant-recipe/
My favorite part about summer is the endless array of fresh vegetables. Every year I look forward to this and try new recipes with veggies I don’t normally have during the rest of the year. One of my favorites is baba ghanoush, an eggplant spread. I really love hummus and baba ghanoush, but they are very similar in ingredients so it can get a little boring if you eat it too much.
Tahini is a great ingredient to liven up a recipe like this though! Tahini is basically sesame seed paste that has been ground into a butter and then strained to separate the liquid from the solid parts. It’s very high in calcium and has a lot of great nutrients that are good for you. If you’ve ever had tahini dressing, it’s basically just tahini diluted with water or oil.
I generally make my baba ghanoush in a food processor so that it’s all finely chopped up, but if you have one of those really nice immersion blenders you can do it that way instead! You can use any kind of bell pepper you want, but I tend to use red or yellow because they aren’t as overpowering as green ones, which sometimes can be tough if
1. The onions might have mold on the outside. This is alright, they are still edible. Simply peel off the outer layer and throw away.
2. You will need to soak the seeds in a cup of water for 10 minutes while you are prepping the rest of your ingredients. If you don’t do this, then you will find that when you try to blend them up, they will get stuck inside your food processor and ruin the blade.
3. The eggplant needs to be covered with salt for about 30 minutes before it is grilled. This will draw out moisture from the eggplant and allow it to come to a roasty-toasty perfection when it gets cooked!
AJWAIN SEEDS have an exotic flavor and a warm, biting, tingly sweetness. One of my favorite herbs, they are wonderful in any vegetable dish, and make an excellent spice rub on chicken or lamb.
In Indian cuisine, ajwain seeds are used in small amounts as a digestive or added to fried dishes to add spice. I love the way they taste. Their flavor is special and hard to describe – warm but also fruity with a hint of nutty licorice.
I love Ajwain seeds in Indian cooking for their savory flavor and because they aid digestion. When I was growing up in Iran, my grandmother would always put a few whole Ajwain seeds into her stews at the end of cooking. My mother still does that today when she makes her famous Shorba (Persian soup) with lamb or chicken. It is especially good with lentils and barley or beans and rice.
Hunters often carried these pungent seeds with them because they kill parasites in the stomach lining of animals that are ingested during the hunt.* They are also used to repel insects – the fresh leaves crushed in water can be used as a bug spray.*
Ajwain has anti-inflammatory properties and