Baba Ganoush

Baba Ganoush is a Middle Eastern dip primarily made of eggplant(aubergines), with the addition of pomegranate molasses and olive oil. There is a widespread debate on whether or not Baba Ganoush should contain Tahini or not.. and in most places, especially the West, Baba Ganoush always contains Tahini.

The Recipe Intro↓ has , more information as well as Related Links. Don’t forget to check it out.

Many culinary experts and traditional Levantine recipes consider tahini to be a key ingredient in baba ganoush.  It contributes significantly to the dip’s creamy texture, nutty flavor, and characteristic richness.   

However, Some argue that the original or a more Syrian version of baba ganoush does not include tahini. They often refer to the eggplant and tahini dip as mutabal. Instead of Tahini, they might use ingredients like:

• Walnuts: To provide nuttiness and some texture.
• Pomegranate molasses: For a touch of sweetness and tang.
• Yogurt: To add creaminess.
• Other vegetables like finely chopped tomatoes and bell peppers.

This version emphasizes the smoky flavor of the eggplant more directly.

So here we take a look at the version without Tahini, it’s good for those who are allergic to sesame seeds like my daughter.

Over time and across different regions, the terms “baba ganoush” and “mutabal” have become somewhat interchangeable, especially outside the Levant. What one restaurant or cookbook calls ‘baba ganoush’ might very well include tahini, while another claiming “authentic” might not. Also check out my Muttabal recipe, which contains tahini.

Baba Ganoush

Author: Shana Shameer

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 4

Description

Baba ganoush (also spelled baba ghanoush or baba ghanouj) is a popular, savory, and smoky Levantine (Middle Eastern) appetizer or dip made primarily from roasted or charred eggplant. It is often served as part of a mezze platter, alongside other dips like hummus. Here we take a look at the purist version, which does not contain Tahini.

Ingredients:

Servings

• 300 gms Eggplant
• Half of One Red Onion (about half cup, finely chopped)
• ¼ cup Green bell pepper, finely chopped or minced
• ¼ cup Red bell pepper, finely chopped or minced
• 1 Tbsp Pomegranate molasses (or more)
• Salt (To taste)
• 1-2 Tbsp Flat-leaf parsley, chopped very very finely
• 2 Tbsp Walnuts, chopped
• Extra virgin or ordinary olive oil (As needed)
• Pomegranate seeds (for Garnish, as needed)
• ¹⁄₄-¹⁄₂ cup Greek Style Yoghurt (Optional - if you like it creamier)

Instructions

1. You can cook the eggplant like for Mutabbal on an open flame(see below) OR I like to roast it in the oven sometimes too, as follows.
2. Rinse and pat dry the eggplants.
3. Place on greaseproof paper in an oven tray. Drizzle a tiny bit of olive oil over the paper.
4. Place in an oven with heat from above and below. Heat to 200ºc and place the tray nearer to the top heat element.
5. Optional – place a piece of live coal with a little oil poured on it on a piece of foil in the center of the tray. This gives the eggplant a smoked aroma.
6. Roast for 50 minutes – 1 hour, turning the eggplant halfway through.
7. When cool enough to handle, easily scrape off the flesh from the skin.
8. Add the flesh to a bowl and mash well with a fork.
9. Add yoghurt and mix to incorporate if using..
10. Add salt to taste.
11. Stir in the minced onion and bell peppers.
12. Add walnuts, parsley, pomegranate molasses, and more salt if needed. Stir well.
13. Pour into a serving dish. Create a circular indentation a little inside the edges to form a stream for the olive oil
14. Add as much olive oil as you like. Garnish with pomegranate arils/seeds if you like.
15. Serve with toasted or plain pita. I love it with wholemeal walnut bread.

Note

• For simple Baba Ganoush: Simply use Roasted Eggplant, Salt, Olive Oil, Lemon Juice and chopped Parsley only.. 
• Homemade Pomegranate Molasses Recipe
• Mutabbal Recipe – Another Middle Eastern Eggplant Dip
• I had been advised by a friend from Lebanon long ago that the seeds should be removed before pureeing or it will be bitter, But I have never removed the seeds and they’ve never been bitter. Perhaps for some varieties of eggplant, this may hold true.Different varieties of eggplants will give slightly different textures when it comes to baba ganoush and mutabbal.
• Key Ingredients: Eggplant, Pomegranate Molasses, Bell Peppers, Onion, Olive Oil, Parley, Salt.

Keywords: baba ganoush, baba ganouj, baba ghanoush, eggplant dip