Baba Ganoush with Red Pepper.

NEED PICTURE OF RED PEPPER BLEND INTO SMOOTH PASTE tome

Baba Ganoush is a middle eastern dish. The smoky flavor is the trait that defines this recipe. To achieve this result, char the eggplant over an open fire if you have a wood burner, even better as this gives it a more natural smoky taste. Once cooked, don’t wash the charred skin, as this will also wash away all the exceptional smoky flavor. DO NOT WASH IT 🙂

Peel away the charred skin slowly. It’s worth the effort, trust me. The roasting process also helps remove excess moisture from the eggplant to ensure you will not end up with a mushy baba ganoush.

In its most basic form, baba ganoush is prepared by combining eggplant, lemon juice, salt, olive oil, and tahini (crushed sesame seeds). We have added a few more ingredients to add an extra oomph to the recipe. It goes best with raw veggies, as a spread in bread or as a dip; basically, how you would serve a hummus.

Eggplants more or less have a similar texture to tomatoes which is why they are so good for sauces, barbeques, and even stews, apart from adding great flavor to this baba ganoush.

Eggplants are an amazing source of vitamins B6, C, and K, magnesium, niacin, fiber, copper, thiamine, folic acid, manganese, potassium, and phosphorus. They, therefore, support your digestive function, boost bone health, heart health, improve brain function, and help blood vessels form properly. Enjoy this healthy recipe that pairs up so well with a wide variety of foods.

Note: A lemony taste in baba ganoush may add too much citrusy sourness, which may overpower the smoky richness of the charred aubergine, yet a little zingy punch nevertheless goes well. Enjoy!

Draining and Chopping

Fennel

Lemon Juice

A final element of every baba ganoush,

Tahini and Other Additions

The great rift in matters baba ganoush seems to be over adding tahini: Roden also, unusually, adds Greek yogurt to her recipe. It is lovely, but I feel it robs the dish of its lemony, so I’ll be leaving it out.

Herbs and Spices

You can add chili powder, “and sometimes a pinch of ground cumin” to the dip; both ingredients work well with aubergine and tahini, but neither is necessary if you want to enjoy the dish.

Baba Ganoush is definitely my favorite Egyptian dish. I love the silky smoothness of this dip, and the sweetness and crunchiness the pomegranates add to the dish are different. Use pomegranates and aubergines much as possible during the season.

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