Baba Ganoush Recipe on Food52 (2024)

FAQs

How do you get the bitterness out of baba ganoush? ›

If you have extra time, cut your eggplant in half, use a knife to make a few slits in the skin, add salt over the skin and let it sit for 15-20 minutes so the bitterness of the eggplant comes out.

In its most basic form, baba ganoush is made with eggplant, tahini, olive oil, lemon juice, garlic and salt. I found that adding a tiny bit of ground cumin, smoked paprika and fresh parsley takes it to the next level. Baba ganoush is similar to hummus, but it calls for grilled or roasted eggplant instead of chickpeas.

3) Health – Both dishes are very healthy, but baba ganoush has a slight edge here with more vitamins from the eggplant and a lower calorie count. 4) Big meal to come – Get baba ganoush, it's less filling than hummus.

Homemade baba ganoush can be stored in the fridge in a tight-lid container for about 4 days or so (some say up to a week, but mine never lasts that long).

Baba Ghanoush may taste bitter due to factors like the choice of eggplant, insufficient roasting, or the use of too much garlic, lemon juice, or low-quality tahini.

What to Serve with Baba Ganoush. My favorite way to serve baba ganoush is as an appetizer or snack with crisp veggies and pita bread. You could also serve it as the creamy dip in a summer crudité platter or make an epic Mediterranean appetizer board with pita chips, tzatziki, hummus, and fresh or grilled veggies.

Baba Ganoush is not only delicious but also packed with nutritional benefits. Eggplants are a great source of fiber, vitamins, and minerals, while tahini adds a dose of healthy fats and protein. This makes Baba Ganoush a heart-healthy choice that supports overall well-being.

baba ghanoush

The Arabic term for the dish means “pampered daddy,” the person in question being, legend has it, a sultan spoiled with a concoction invented by a member of his harem.

Baba Ghanoush is eaten in many Middle Eastern countries such as Syria, Lebanon and extending as far as the territorial reach of the Ottoman empire. But Baba Ghanoush also is big in Brazil and West India. Romanians and Greeks also consume the appetizer.

In Arabic, "baba" is used as a term of endearment — but it's most commonly reserved for dads. "Ganoush" -- also spelled "ghanouj," "ghannouj," or "ganoosh" -- roughly translates from Arabic to describe someone or something that is flirtatious or spoiled.

Do you eat baba ganoush hot or cold? ›

Perfect make ahead: baba ganoush is best served cold, which makes this a great make-ahead dip to make the day before and store in the fridge until ready to serve. Healthy dip: no hidden ingredients and made with simple and fresh ingredients compared to other dips and appetizers.

Eggplant dip (Baba Ghanoush) (2 tablespoon) contains 3.4g total carbs, 2.2g net carbs, 4g fat, 1.2g protein, and 50 calories.

If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey. And if the flavor is too sharp, mellow it with 1/2 to 1 teaspoon olive oil.

The stem and area near the stem tend to be where bitter compounds collect. Slice or chop the eggplant and sprinkle the pieces with salt. Allow them to sit for about 30 minutes, then pat dry before cooking.

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

Sure, the shape and color and size were probably different than the eggplants we eat now, but the most noticeable difference was the flavor. Once upon a time, eggplants tasted incredibly bitter, and salting them before cooking helped to draw out and eliminate some of that astringency.