Baba ganoush or baba ghanouj is a silky smooth, classic dip from the Mediterranean cuisine. This dip is made worth roasted or grilled eggplants, tahini, lemon juice, garlic, and salt. This simple dip has extraordinary flavors and is a crowd pleaser!
Grilled or roasted eggplants can be used, in this recipe I have used oven roasted eggplants. To add a little heat, chili flakes are used in this recipe, feel free to add cayenne or pepper, or chili flakes as per preference.
Though this is simple to make, roasting eggplants would take about 50 minutes in oven. So, plan accordingly when making. But these can be made ahead and stays fresh for a couple of days if stored in a refrigerator. This dip can also be used as a spread for wraps. Make sure to use big eggplants like the Black Beauty or Italian variety. Tiny eggplants may not work for this recipe.
This crowd pleasing dip is amazing to have with fresh pits slices or pita chips! We love to have it with pieces of naan too as this sounds more like our traditional baingan bharta! This dip is loved in our and this is great to serve in any grazing boards, like this Vegan Mediterranean Dip Charcuterie Board.
Eggplant is an amazing veggie and every cuisine has its own spin on this great veggie. Whether it is Hyderabadi style Bhagara Bhaingan or spice powder stuffed "Podi" Adaicha Kathrikai, we love them. They go perfectly with a bowl of rice. Podi Adaicha Kathrikai is the best side for a bowl of rasam rice. By the way, this year, I am sharing A-Z rasam recipes, and make sure to check it out too! Ok, back to eggplants, we love the simple Roasted Eggplant Raita, which is great to serve with rice or roti. But it can also be served as a chilled soup for summer! Vaangi Baath is popular rice made with eggplants and aromatic spice mix. Eggplants make amazing entrée with other vegetables like Ratatouille or Kaima Bona Gatoi. There are numerous ways to enjoy eggplants!
I am sharing this for my second day featuring Mediterranean flavors as a part of Blogging Marathon. I shared the Epic Vegan Mediterranean Dip Charcuterie Board earlier for the same theme.
If you love Mediterranean flavors, make sure to check out, try, and enjoy often the following recipes;
I am also linking this to Full Plate Thursday, Share The Wealth, What's For Dinner, Thursday Favorite Things.
Italian eggplants - 2, 400g approx.
Oil - 2 tbsp plus 1 tsp
Salt - 1/2 tsp
Tahini - 4 tbap
Cayenne - 1/4 tsp
Garlic - 2
Lemon juice - 1.5 tbsp
Parsley - 1 tsp
Chili flakes - 1/2 tsp
Pomegranate arils for garnish (optional)
Apply a little oil on the eggplants and roast at 400 for 50 min.
Cool, peel the eggplants and add it to the food processor. Add the rest of the ingredients except garnish and chili flakes. Puree.
Transfer to a bowl, add the parsley and chili flakes.
Pomegranates can also be used as garnish. Serve with fresh pita or pita chips.