Baba Ghanoush II

Baba Ghanoush II Recipe - Authentic Omani Eggplant Dip

Region / culture: Oman | Preparation time: 15 minutes | Cooking time: 30-50 minutes | Servings: 4-6

Introduction

Baba Ghanoush II is a delightful and creamy eggplant dip that originates from the Middle Eastern culinary tradition. This dish is characterized by its smoky flavor, which is achieved by roasting the eggplant until tender. Combined with tahini, lemon juice, garlic, and olive oil, Baba Ghanoush II is not only a treat to the taste buds but also a healthy addition to any meal. It's perfect as an appetizer, a side dish, or even as a spread on sandwiches. This recipe offers a simple yet authentic way to prepare this traditional dish, ensuring a delicious outcome every time.

History

The origins of Baba Ghanoush can be traced back to the Levant region, which includes countries like Lebanon, Syria, and Palestine. The name "Baba Ghanoush" itself is Arabic for "pampered papa," possibly referring to its creation for a beloved, elderly family member. Over the years, this dish has spread across the Middle East and Mediterranean, with each region adding its own twist to the recipe. Today, Baba Ghanoush is enjoyed worldwide, celebrated for its unique flavor and versatility.

Ingredients

1.5 lb (680 g) of eggplant
3 tbsp of lemon juice
1 tsp of salt
2 tsp of minced garlic
3 tbsp of sesame paste (tahini)
0.25 cup of chopped parsley
2 tbsp of olive oil

How to prepare

Wash the eggplant and prick it all over with a fork.
Then, bake the eggplant in a 400°F (204°C) oven until the flesh becomes tender and soft, which should take about 30 – 50 minutes depending on the size of the eggplant. For even more flavor, you can broil the eggplants over charcoals or even over the flame of a gas stove.
Remove the eggplant from the oven and allow it to cool.
Halve the eggplants and scoop out the flesh.
You should have approximately 2 – 2.25 cups of flesh.
Beat the flesh in a mixer or food processor, along with the lemon juice, until it becomes smooth.
Mash the salt and garlic together, then mix them with the sesame paste and olive oil. Combine this mixture with the eggplant.
Stir in the parsley, and if desired, drizzle with more olive oil.
This dish is best served and eaten with warm, fresh pita bread.

Variations

For a Greek twist, add a sprinkle of feta cheese and olives on top. To spice things up, incorporate a dash of cumin or smoked paprika into the mix. For a creamier texture, add a dollop of Greek yogurt.

Cooking Tips & Tricks

To achieve the perfect smoky flavor, consider roasting the eggplant over an open flame if possible. This can be done on a gas stove or outdoor grill. Make sure to prick the eggplant all over with a fork to prevent it from bursting. For a smoother texture, use a food processor to blend the eggplant flesh. However, for a more rustic feel, simply mash it with a fork. Lastly, adjust the amount of garlic and lemon juice to suit your taste preferences.

Serving Suggestions

Baba Ghanoush II is traditionally served with warm, fresh pita bread. It can also be enjoyed with a variety of vegetables like carrots, cucumbers, and bell peppers for dipping. For a complete meal, serve alongside grilled meats or incorporate into a Mediterranean-inspired salad.

Cooking Techniques

Roasting the eggplant is key to achieving the signature smoky flavor of Baba Ghanoush. However, grilling or broiling the eggplant are also effective methods that can impart a similar taste profile.

Ingredient Substitutions

If tahini is unavailable, almond butter or peanut butter can serve as substitutes, though the flavor will slightly differ. For a lower-fat version, reduce the amount of olive oil or substitute it with water.

Make Ahead Tips

Baba Ghanoush II can be made ahead of time and stored in the refrigerator for up to 3 days. In fact, letting it sit for a few hours can enhance the flavors as they meld together.

Presentation Ideas

Serve Baba Ghanoush in a shallow bowl, drizzled with olive oil and sprinkled with chopped parsley or pomegranate seeds for a pop of color. Accompany with a side of warm pita bread or a colorful array of fresh vegetables.

Pairing Recommendations

This dish pairs beautifully with other Mediterranean or Middle Eastern dishes such as tabbouleh, falafel, or grilled lamb. For a drink pairing, consider a crisp white wine or a refreshing mint lemonade.

Storage and Reheating Instructions

Store Baba Ghanoush in an airtight container in the refrigerator. It does not require reheating; however, it should be brought to room temperature before serving to enhance its flavors.

Nutrition Information

Calories per serving

Each serving of Baba Ghanoush II contains approximately 160 calories, making it a relatively low-calorie option for a snack or appetizer. Its rich flavor and creamy texture make it a satisfying choice that doesn't compromise on taste.

Carbohydrates

A serving of Baba Ghanoush II contains approximately 9 grams of carbohydrates. The majority of these carbs come from the eggplant itself, which is a low-calorie, fiber-rich vegetable. This makes Baba Ghanoush a great option for those monitoring their carbohydrate intake.

Fats

This recipe contains healthy fats primarily from olive oil and tahini (sesame paste). A serving has about 14 grams of fat, most of which are monounsaturated and polyunsaturated fats. These "good fats" are beneficial for heart health.

Proteins

Baba Ghanoush II provides about 3 grams of protein per serving. While not a high-protein dish on its own, it can be part of a balanced meal when served with protein-rich foods like grilled chicken or fish.

Vitamins and minerals

Eggplant is a good source of vitamins and minerals, including vitamin C, vitamin K, potassium, and manganese. Lemon juice adds a dose of vitamin C, while tahini offers calcium and iron. Together, these ingredients make Baba Ghanoush a nutritious choice.

Alergens

This recipe contains sesame (from tahini), which is a common allergen. Those with a sesame allergy should avoid this dish or find a suitable substitution for tahini.

Summary

Overall, Baba Ghanoush II is a nutritious dish that offers a good balance of healthy fats, vitamins, and minerals. It's low in carbohydrates and calories, making it a suitable option for various dietary needs.

Summary

Baba Ghanoush II is a versatile and flavorful dish that embodies the essence of Middle Eastern cuisine. Its combination of smoky, tangy, and creamy elements makes it a crowd-pleaser, whether served as an appetizer, side, or snack. With its nutritious profile and the ability to make ahead, it's a perfect addition to any meal plan.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a warm summer day, and I was visiting my dear friend Fatima in her cozy kitchen. The air was filled with the tantalizing aroma of spices and herbs as she worked her magic on the stove. Fatima had a twinkle in her eye as she pulled out a plump eggplant and began to roast it over an open flame.

As the eggplant sizzled and crackled, Fatima told me the story behind this exotic dish. She had learned the recipe from her grandmother, who had in turn learned it from her own grandmother. It was a recipe that had been passed down through generations, a taste of the past preserved in each fragrant bite.

I watched in awe as Fatima expertly peeled the charred skin off the eggplant, revealing the soft, smoky flesh underneath. She mashed it with a fork, adding tahini, garlic, lemon juice, and a sprinkle of cumin. With a final drizzle of olive oil and a scattering of fresh parsley, the dish was complete.

Fatima handed me a warm pita bread and a generous scoop of the creamy baba ghanoush. I took a bite, and my taste buds exploded with delight. The flavors were complex and rich, with a hint of sweetness from the roasted eggplant and a zing of acidity from the lemon juice. It was like nothing I had ever tasted before, a perfect harmony of ingredients that danced on my tongue.

From that moment on, I was hooked. I begged Fatima for the recipe, scribbling it down on a scrap of paper and vowing to recreate it in my own kitchen. I knew that this dish would become a beloved staple in my culinary repertoire, a taste of tradition that I could pass down to future generations.

Over the years, I have made baba ghanoush countless times, each batch a little different from the last. Sometimes I add a pinch of smoked paprika for extra depth, or a dollop of Greek yogurt for a creamy finish. I have shared this recipe with friends and family, watching their faces light up with joy as they taste the magic of baba ghanoush for the first time.

One of my favorite memories is teaching my granddaughter, Lily, how to make baba ghanoush. She was just a little girl, her eyes wide with curiosity as she watched me roast the eggplant and mix the ingredients together. I showed her how to adjust the seasonings to her liking, encouraging her to trust her instincts and follow her taste buds.

As we sat down to enjoy our homemade baba ghanoush, I saw a spark of passion ignite in Lily's eyes. She savored each bite, her face glowing with pride at her culinary creation. I knew then that the tradition of baba ghanoush would live on in her capable hands, a link between past and present that would bring joy to many generations to come.

And so, as I sit here in my kitchen, surrounded by the comforting scents of herbs and spices, I am grateful for the gift of baba ghanoush. It is more than just a recipe; it is a connection to my heritage, a reminder of the love and care that went into each dish that graced my family's table. I will continue to make baba ghanoush for years to come, sharing its magic with those I hold dear and creating new memories along the way. For me, baba ghanoush will always be a taste of home, a slice of tradition that warms the heart and feeds the soul. And for that, I am eternally grateful.