Easiest Way to Cook Tasty Baba ganoush

Baba ganoush. This baba Ganoush recipe is incredibly easy to make and jam-packed with delicious eggplant, roasted garlic, and tahini flavors! Baba ganoush, a Middle Eastern eggplant- and tahini-based dip, takes on a concentrated smoky flavor when the eggplant is first charred over a gas flame or on This baba ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. Let it come back to room.

Baba ganoush Making baba ganoush isn't difficult, but it does take some time, as the first step is cooking the eggplant. While many traditional recipes ask you to grill the eggplant, I find it easier to roast it in the oven. Baba ganoush is a delicious dip recipe made from roasted eggplants, tahini, lemon juice, olive oil and garlic. You can cook Baba ganoush using 6 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Baba ganoush

  1. You need 1/2 of aubergine.
  2. You need 2 cc of tahini (crème de sésame).
  3. Prepare 2 cc of huile d'olives.
  4. It’s 4 cc of jus de citron.
  5. Prepare 1 of pincée ail haché.
  6. It’s of Sel, poivre.

Baba ganoush is a delicious dip made from roasted eggplants, originating in the Middle East and Eastern Mediterranean. It's creamy, savory, and exudes an irresistibly smoky flavor. This new method saves you time and energy and is JUST as delicious – if not more – than the original. This Baba Ganoush recipe is easy to make, perfect for dipping or spreading, and full of the best rich and zesty flavors.

Baba ganoush step by step

  1. Couper la demi aubergine en deux, entailler le dessus et enduire d'huile. Déposer sur une plaque et faire cuire 30min à 200°C. La chair doit être tendre et la peau sèche..
  2. Enfermer l'aubergine cuite dans une boîte plastique et laisser reposer une nuit..
  3. Le lendemain matin, ôter la peau de l'aubergine, puis hacher la chair au mixer..
  4. Ajouter l'ail, le tahini puis l'huile, mixer..
  5. Ajouter le jus de citron cuillère après cuillère en mélangeant et goûtant pour vérifier l'acidité..
  6. Assaisonner au goût, laisser reposer au frigo..
  7. Servir frais sur des tartines grillées ou des bouchées de pain pita avec un trait d'huile d'olive sur le dessus..
  8. Bon mezze libanais ! 😋.

It's no secret here on the blog that I've always been a bit on the fence when it comes to my feelings about eggplant. But, when it's roasted and mixed into a stellar batch of baba. I love Baba Ghanoush and this one was very good! I used more lemon juice than called for. I had a hard time just mixing this up in a bowl, so I first attempt at making baba ganoush at home. it was good but way to spicy with the red pepper even cut in half. will reduce more but will make again for sure!