Eggplant and Roasted Garlic Babakanoosh

Introduction

History

Babakanoosh is a traditional Middle Eastern dish that is made with roasted eggplant and garlic. It is believed to have originated in Lebanon and has since become popular in many other countries in the region. The addition of roasted garlic adds a depth of flavor to the dish that is truly irresistible.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to evenly roast the eggplant on all sides to ensure that it is cooked through and soft.

- Let the roasted eggplant cool before peeling off the skin to avoid burning yourself.

- Adding fresh herbs like parsley and basil can enhance the flavor of the dish.

- Serve the Babakanoosh with Armenian cracker bread for a traditional touch.

Serving Suggestions

Serve the Eggplant and Roasted Garlic Babakanoosh with pita bread, crackers, or fresh vegetables for dipping.

Cooking Techniques

Roasting the eggplant and garlic adds a smoky flavor to the dish.

- Chopping the onion and herbs finely ensures even distribution of flavors.

Ingredient Substitutions

You can use regular garlic instead of roasted garlic if desired.

- Any type of onion can be used in place of Vidalia or red onion.

Make Ahead Tips

The Babakanoosh can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish with a drizzle of olive oil and a sprinkle of fresh herbs before serving.

Pairing Recommendations

Serve with grilled meats, kebabs, or falafel for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

130

Carbohydrates

- Total Carbohydrates: 18g

- Dietary Fiber: 6g

- Sugars: 8g

Fats

- Total Fat: 7g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 15% DV

- Calcium: 4% DV

- Iron: 6% DV

Alergens

This recipe contains garlic and onion, which may be allergens for some individuals.

Summary

This dish is a good source of fiber, vitamins, and minerals. It is low in calories and fats, making it a healthy option for a side dish.

Summary

Eggplant and Roasted Garlic Babakanoosh is a flavorful and healthy dish that is perfect for serving as a side dish or appetizer. The combination of roasted eggplant, garlic, onion, and fresh herbs creates a rich and savory flavor that is sure to impress your guests. Enjoy this delicious Middle Eastern dish with pita bread, crackers, or fresh vegetables for dipping.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Eggplant and Roasted Garlic Babakanoosh. It was a warm summer day, and I was attending a potluck dinner at my friend Sarah's house. As usual, everyone brought a dish to share, and I decided to make my famous eggplant dip.

I had been making the same eggplant dip for years, using a recipe that had been passed down from my own grandmother. But that day, as I was preparing the dip in Sarah's kitchen, I noticed a cookbook sitting on the counter. It was open to a page with a recipe for Eggplant and Roasted Garlic Babakanoosh. The ingredients were similar to my usual recipe, but there were a few key differences that caught my eye.

Curious, I asked Sarah where she had found the recipe. She told me that it was a family recipe passed down from her grandmother, who had learned it from a friend many years ago. Intrigued, I decided to give it a try and made a small batch to bring to the potluck.

As soon as I took my first bite of the Eggplant and Roasted Garlic Babakanoosh, I knew that I had stumbled upon something special. The flavors were rich and complex, with a subtle smokiness from the roasted garlic that added a whole new depth to the dish. It was a hit at the potluck, and everyone was asking for the recipe.

From that day on, I knew that I had to learn how to make this Eggplant and Roasted Garlic Babakanoosh myself. I asked Sarah for the recipe, and she graciously shared it with me. Armed with this new knowledge, I set out to perfect my own version of the dish.

I started by roasting the eggplant and garlic in the oven until they were soft and caramelized. The smell that filled my kitchen was absolutely heavenly, and I knew that I was on the right track. I then peeled the roasted vegetables and pureed them together with tahini, lemon juice, and a touch of cumin.

The end result was a creamy and flavorful dip that was unlike anything I had ever tasted before. The roasted garlic added a rich sweetness to the dish, while the tahini gave it a nutty undertone that paired perfectly with the earthy flavor of the eggplant. It was a dish that was both comforting and exotic, and I couldn't get enough of it.

I started making the Eggplant and Roasted Garlic Babakanoosh for every gathering and event that I attended. It became my signature dish, and people would often request that I bring it whenever we got together. I was so proud of my newfound recipe, and I loved sharing it with others.

Over the years, I have continued to perfect my Eggplant and Roasted Garlic Babakanoosh recipe. I have experimented with different variations, adding in fresh herbs or a sprinkle of sumac for an extra kick of flavor. But no matter how I tweak the recipe, the basic elements remain the same – roasted eggplant, garlic, tahini, and lemon.

I have shared this recipe with my own grandchildren, just as Sarah's grandmother shared it with her. It has become a part of our family's culinary tradition, a dish that brings us together and reminds us of the bond we share. And every time I make it, I am transported back to that warm summer day when I first stumbled upon the recipe for Eggplant and Roasted Garlic Babakanoosh.

Categories

| Armenian Appetizers | Armenian Recipes | Eggplant Recipes | Garlic Recipes | Italian Parsley Recipes | Italian Recipes | Onion Recipes |

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