This Baba Ganoush transforms eggplant into one of the best smoky, delicious dips. Roasting the eggplant along with red bell peppers, create an unmistakable caramelized flavor. A mouthwatering spread will undoubtedly become a favorite. Not only is this dip tasty, but it is also effortless to make. Many versions of this dish exist. Ours is certainly not tradition. The addition of the red pepper and yogurt both come from different variations.
Getting the Best Flavor From Eggplants
Properly preparing the eggplant is the key to this recipe. Many traditional versions require roasting them whole over an open flame. However, we find oven roasting achieves a better flavor. Cutting them in half allows the ability to get caramelization directly on the flesh. Additionally, the oven does all the work. Clean up is also simple; when your pan is lined with foil. The eggplants are roasted flesh side down and should be soft with a deep color when fully cooked. A generous amount of olive oil helps to keep them from sticking. Allow them to completely cool before handling.
At this point, it’s a good idea to remove some of the seeds. This will help reduce any bitterness in the eggplant. Scrap out the pulp with a spoon and remove the seed clumps by hand. To prevent the Baba Ganoush eggplant from being too watery, strain the pulp well before mixing. Place the cooked, pulp into a mesh strainer. Strain any excess liquid left in the eggplant by gently pressing down on the flesh with the back of a spoon.
Processing the Baba Ganoush Eggplant Spread
We prefer the texture of Baba Ganoush on the chunky side. Unlike hummus, there should be chunks of eggplant visible in the spread. To achieve the proper consistency using a food processor. Process the ingredients quickly, pulse for 1 second 3 or 4 times only. Otherwise, mash the eggplant with a fork and mix in the other finely chopped ingredients by hand with a spoon. Making this by hand will give you the best result.
Serving and Storing
This dip is best served at room temperature. Served with warm country bread or pita. The flavor also works very well, served with some harissa paste on the side for a spicy kick. Baba ghanoush is always at home on a meze table or a side dish for kebabs, grilled meats. Try it as an accompaniment with our homemade falafels.
Store any leftovers refrigerated in an airtight, and it will keep for a week. Allow the spread to room temperature before serving.
Baba Ganoush, Smoky Eggplant Spread
Ingredients
- 2½ lbs eggplant medium-large size
- 2 red bell peppers
- 1 tsp table salt
- ¼ cup olive oil divided
- ¼ cup sesame tahini
- ¼ cup lemon juice approxiamtely 2 lemons
- 2 tbsp plain yogurt
- 4 cloves garlic finely minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp sea salt divided
- ½ tsp black pepper
- ½ tsp hot pepper flake
- 1 tbsp harissa paste optional, for garnish
- ¼ cup fresh parsley finely chopped, for garnish
Instructions
- Preheat oven to 450° F. Cut ends off eggplant and cut lengthwise in half, Cut peppers in half and remove seeds. Generously oil and salt both eggplant peppers and place flesh side down onto a foil line rimmed pan. Roast in oven for 40 minutes, until eggplant is soft and the red peppers skins are charred. Remove from oven and allow to cool for 20 minutes.
- While the vegetables are cooling, In a large bowl mix the tahini, lemon juice, 2 tablespoons of the olive oil, yogurt, minced garlic, cumin, smoked paprika, salt, and pepper until smooth and well combined.
- Remove the skins from the peppers, chop the flesh to a fine mince and to the spiced sauce bowl. Separate the flesh from the eggplant skin using a spoon, remove any large clumps of seeds. Place the pulp into a mesh colander (strainer) over a small bowl. Using gentle pressure press down on the eggplant to allow any excess liquid to drain. Place eggplant into the spices sauce bowl and using a fork mash until completely incorporated, leaving some chunky pieces of eggplant. Garnish with parsley and red pepper flakes, optional: top with a dollop of harissa paste. Serve at room temperature.
