Baba Ganoush, also known as Moutabbal, is a spread originating from the sun-soaked kitchens of Lebanon.
Its aromatic blend of roasted eggplant, tahini, garlic, lemon, and olive oil has swept across borders, delighting taste buds from Egypt and Israel to Jordan, Syria, and Turkey. And it’s no surprise that this delectable dish has found its way into our hearts as well.
A true crowd-pleaser, the Baba Ganoush is a scrumptious, healthy meal that is a breeze to prepare. Allow us to take you on a flavorful journey with this foolproof recipe.
Baba Ganoush: Anne-Charlotte Boukachabine’s Foolproof Recipe
The versatile Baba Ganoush is usually served with pita bread, raw veggies, or crackers. But it’s also perfect as a filling for sandwiches, wraps, or even in salads.
What’s more, this culinary delight packs a nutritious punch, brimming with fiber, essential vitamins, and minerals. Surprisingly low in calories and saturated fats, it’s a choice that your taste buds and your well-being will appreciate. It’s truly a versatile meal anyone can enjoy.
Here’s a simple recipe for Baba Ganoush:
Ingredients:
- 1 eggplant
- 1/2 clove of garlic
- 2 tablespoons of tahini (sesame puree found in health food stores)
- The juice of one lemon
- 3 tablespoons of olive oil
- Some sesame seeds
- Paprika
- Parsley
Preparation:
- Cut the eggplant in half, then score it.
- Place the eggplant on a baking sheet lined with parchment paper.
- Drizzle some olive oil, salt, and pepper over it.
- Bake it for 30 minutes in the oven at 200 °C (around 400 °F).
- Once cooked, scoop out the eggplant pulp and put it in a blender. Then, add 1/2 clove of garlic, tahini, lemon juice, and olive oil. Blend everything together.
- Plate your preparation. Add a dash of olive oil, some sesame seeds, paprika, and parsley.
Anne-Charlotte Boukachabine also shares some tips for making Baba Ganoush:
“There are several ways to make it; the most common is to smash it with a fork, but I recommend using a blender to achieve a creamy texture. Much simpler and faster! Moreover, don’t hesitate to add pine nuts, sunflower seeds, or pomegranate for some crunch. I also love adding fresh herbs like cilantro or parsley. It’s super easy to make! Although the cooking time is 35 minutes to ensure the eggplant is well roasted, the prep time is only 15 minutes; it’s really quick to make!”
