Learned how to properly spell Baby Ghanoush. I used to just it “that eggplant dip, baba something…“.
Made baby ghanoush from scratch!
Baby Ghanoush is an Lebanese dish that makes a great alternative to hummus.
Baby Ghanoush has essentially the same flavour profile as hummus (as they use very similar ingredients), just that the key player switches from chickpeas to eggplant.
If you have a food processor, or a food chopper (awesome gadget, my new favourite kitchen toy ), this dip will come together in minutes (although roasting the eggplant takes a bit of a planning so you can’t make it on the fly compared to hummus in which you can just open a can of chickpeas).
Like other dips, it is best to make this recipe ahead of time so the flavours can meld together better.
Makes 2 cups.
What you’ll need:
3 Japanese eggplant
2 cloves garlic, minced
juice of ½ lemon
¼ cup tahini
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
salt, to taste
What to do:
Preheat oven to 400F. Rinse the eggplants, pat dry. Poke holes into the eggplant so when you roast them, they won’t explode on you. Place on baking sheet and roast for 45min to 1 hour until eggplant can easily be pierced with a fork and appears to have a mushy texture. Remove from oven, place into a large bowl, cover with plastic wrap and let it cool to room temperature.
When the eggplants are cool to touch, remove the skins from the eggplant, place into a separate bowl or colander. Try to squeeze out as much liquid from the eggplants as possible.
Place all the ingredients into a food processor or food chopper, puree until smooth. Taste and adjust seasoning by adding in salt and/or more spices.
Scoop into container, store in fridge until serving. Best enjoyed within 1 week.
I am totally addicted to dipping carrots sticks into baby ghanoush, just love that crunchiness contrasted with the silky smoothness of the dip. Yum!