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How To Make Baba Ganoush An Middle Eastern Dip



Mediterranean food is quite healthy and light on the belly. The best part about this cuisine is that you get to eat plenty of plant products in a healthy yet delicious avatar. Baba ganoush is one of the popular Middle Eastern dips that are extremely low in calories and is quite a healthy addition to our regular meals. Serve it with sliced fresh vegetables to enjoy its irresistibly smoky and earthy flavors.


What Is Baba Ganoush Made Of?


Baba Ganoush contains:

This dish essentially calls for combining roasted eggplant pulp, tahini, extra virgin olive oil, lemon juice, and bit tang. You can also seek help from smoked paprika to boost the smoky flavors of this preparation. In appearance, baba ganoush is quite similar to hummus except the difference lies in the two recipes’ calorie content.


How Do You Prepare Baba Ganoush?


To prepare the perfect baba ganoush, you have to make sure that you roast the eggplant properly else you will not get the perfect smokiness texture and taste of this easy preparation. While roasting is quite an easy job to carry out, it helps maintain caution and wear proper protective gear while handling super-hot bowls and trays used to cook food in the oven. I strongly recommend you to make use of proper oven mitts instead of using a towel or cloth to protect your hands from getting burnt.


Our friends at TheDaringKitchen has shared some really genuine reviews of the various options here. So, wait no more and start cooking this really amazing dip, which can also be served as a side dish.


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Kitchen tools needed for making Baba Ganoush seasoning:


  • Oven

  • Fork

  • Bowl

  • Strainer

  • Spoons

  • Knife


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Baba Ganoush Recipe

Baba Ganoush Recipe

prep time: 15 M cook time: 30 M total time: 45 M


  • 1½ tablespoons fresh lemon juice
  • 1 small eggplant
  • 1/2 cup coarse Himalayan pink salt
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • A pinch of cumin powder


How to Make Baba Ganoush

  1. Preheat the oven to 225 degrees C.
  2. Roughly slice eggplant into quarters and brush it lightly with olive oil.
  3. Roast the eggplant in a baking tray for 25 to 35 minutes or until the skin starts to shrivel.
  4. Scoop out the flesh of the roasted eggplant and discard its skin.
  5. Strain the eggplant flesh through a mesh strainer to separate seeds from the roasted pulp.
  6. Also, try to eliminate as much water from egg plants by discarding the liquid part from it.
  7. Add garlic, lemon juice, tahini, remaining olive oil, and salt to the strained eggplant pulp.
  8. Whisk this mixture really well until it is creamy, homogenous, and pale in texture.
  9. Make sure to break the long eggplant strings while whisking the mixture.
  10. Transfer baba ganoush into a serving bowl and sprinkle cumin powder on it.
  11. Serve with accompaniments of your choice and enjoy!
baba ganoush, eggplant
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Ligia Lugo

Ligia Lugo

I’m Ligia, and I’m glad you’re here, because the best things in life are shared. Chris and I are a foodie couple, and a Nicaraguan – American recipe. We’re adventure foodies and cultural culinary chefs by now. Travel was an acquired taste for me but once we got rolling, it taught us to expand our horizons. Soon enough local cuisines became our North Star, keeping us on our creative path and giving us moments to breathe out and share time. On the road and at the chopping board, we’ve pushed through feeling unsure. We’ve experimented. We’ve mixed things up and tossed things out. We’ve learnt to be bold.

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