The classic Baba Ganoush recipe

Hello food lovers! Today, I’m taking you to the heart of the Middle East with a recipe bursting with spices and tradition: the classic Baba Ganoush recipe. This eggplant dip is not only easy to make, but it’s also incredibly delicious and vegan. You’ll love its smoky flavor, creamy texture thanks to the tahini, and its healthy twist that makes this dish a true gem for your well-being. So, are you ready to discover this traditional recipe that will take your taste buds on a journey?

A Bit of History to Impress Your Friends
Before diving into the preparation, here’s a bit of history about this dish. Baba Ganoush, also known as “baba ghanouj” or “baba ghannouj” depending on the region, is a staple of Lebanese cuisine. The Arabic name literally means “spoiled father” or “pampered father.” Perhaps it’s because this delicious dish makes you feel like a king, or a well-pampered father!

Legend has it that this dish was created for an old man who was beloved by his family, much like a cherished grandfather who everyone wants to please. That’s why, every time you enjoy Baba Ganoush, it’s as if you’re savoring a piece of love and tradition.

A Dish That Everyone Loves
Baba Ganoush is the kind of dish that everyone agrees on. Whether you’re vegetarian, vegan, or just a fan of good food, this eggplant dip is perfect for any occasion. As an appetizer with fresh veggies, spread on warm pita bread (recipe here), or even as a side dish to something heartier, it brings a refreshing touch and flavor that makes all the difference.

preparation: 10 minutes | Cooking: 30-40 minutes | Total time: 40-50 minutes (depending on oven)

Ingredients for the classic Baba Ganoush recipe:

• 2 large eggplants
• 1 head garlic
• 1/2 squeezed lemon
• 2 cases tahini (sesame purée)
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 2 tbsp olive oil
• 1 pinch chopped parsley

Preparation:

1/ Preheat the oven to 200°C (350°F). Cut the eggplants in half, then score the flesh inside with a knife in a crosshatch pattern.

2/ Cut the top off the head of garlic.

3/ Place the eggplants and the garlic head on a baking dish and drizzle them with olive oil.

4/ Bake at 200°C (400°F) for 30 minutes, turning halfway through. After 30 minutes, the flesh should be cooked through; if not, you can extend cooking time if necessary..

5/ Let the eggplants and garlic cool.

6/ Scoop out the flesh of the eggplants and transfer it to a dish (you can keep the skin if you like).

7/ Squeeze the garlic head to extract the cloves and mix them with the eggplant flesh.

8/ Depending on your preferred texture, you can mash the mixture with a fork or blend it with a food processor.

9/ Add the tahini, salt, pepper, paprika, and freshly squeezed lemon juice. Mix the preparation well.

10/ Drizzle with olive oil and sprinkle with chopped parsley to finish the dish. That’s it!

Baba Ganoush is so much more than just a dip; it’s a true culinary journey that transports you to the heart of the Middle East with every bite. So, are you ready to give it a try? Grab your eggplants, get your taste buds ready, and enjoy this recipe that has traveled through centuries and across borders to reach your kitchen. And if you’re feeling adventurous, add your personal touch with some extra spices! A bit of chili for those who like it hot, fresh herbs like cilantro or basil, or even some pomegranate seeds for a sweet and crunchy twist. Let your creativity run wild!