Babaganuch is also known as baba ganoush or baba ghanouj.
What is Babaganuch? How to make Babaganuch? You might have heard the name, but what exactly is baba ganoush and how do you make it? Baba ganoush is an eggplant dip/spread that’s usually made with tahini, lemon juice, and garlic. It can be used as a dip or as part of an appetizer platter and tastes similar to hummus but with its own unique flavor. Here’s everything you need to know about baba ganoush and how to make it at home.
Heading to your favorite Middle Eastern restaurant, you order up an appetizer of Babaganuch (Baba ganoush). It looks creamy and rich, with a striking smoky flavor that makes your mouth water instantly. Whether you’re looking to impress your guests or just trying to add more healthy foods to your diet, this simple guide will give you all the information you need about baba ganoush and how to make it at home. You’ll be serving up this Middle Eastern treat in no time!
What is Babaganuch?
Babaganuch or Baba ganoush is a baked eggplant dip made with puréed eggplant, tahini (sesame seed paste), garlic, lemon juice, olive oil, and salt that originated in Middle Eastern cuisine. While some may be tempted to use genuine eggplants in their baba ganoush recipe, doing so could offer some safety concerns, including poisoning if consumed uncooked. To avoid this, simply bake or broil your eggplants until extremely soft before puréeing them with other ingredients. If you choose, you can add other spices to your baba ganoush recipe, such as cumin, paprika, and black pepper etc.
Baba ganoush or baba ghanouj is an eggplant-based dip or spread that’s popular in the Mediterranean region and throughout the Middle East, as well as other parts of the world. It’s usually made with eggplants that are baked or cooked on grills or directly over flames, which gives it its characteristic smoky flavor, but the final product can vary widely depending on the ingredients and spices used.
Arabian cuisine from the east By spicing it with coriander and cumin, variations of the dish differ slightly from those from the Levant; those versions may be mildly flavored and garnished with finely chopped parsley or coriander leaves.
Blagadoush is the Ethiopian name for this meal. The dish is known as mutabal in Armenia. Eggplant, tahini, garlic, lemon, and onion are essential ingredients in Armenian mutabal, and most Armenians also add cumin.
Salat atzilim, an Israeli variation, is made with fried or grilled eggplants, mayonnaise, salt, lemon juice, and chopped fried onions. When served, it's frequently drizzled with olive oil.
Recipe: Babaganuch Recipe
Author: LHH Food
Ingredients: Ingredients list
Instructions: Click to go to process
Average rating: 4.9 of 5.0 from 87 reviews
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About: What is Babaganuch? Also learn how to make your babaganuch.
- 2 pounds medium eggplants
- 2 medium cloves of garlic, pressed or minced
- 2 tablespoons lemon juice
- ¼ cup tahini
- ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- Salt, to taste
- ¼ teaspoon ground cumin
- Pinch of smoked paprika, for garnish
How to make Babaganuch
- Preheat the oven to 450°F and place a rack in the upper third of the oven. To keep the eggplant from sticking to the pan, line a big, rimmed baking sheet with parchment paper. Cut the eggplants in half lengthwise and lightly brush the cut sides with olive oil. Place them with the half sides down in the prepared pan.
- Roast the eggplant for 35 to 40 minutes, or until the interior is very soft and the skin is crumbling (this might take longer if you are using 1 large eggplant). Allow the eggplant to cool for a few minutes before serving. Turn the eggplants over and use a large spoon to scoop out the flesh, leaving the skin behind.
- Place a mesh strainer over a mixing basin and sift the flesh into it, discarding the skins. Remove any stray eggplant skin and throw it away. Allow the eggplant to rest for a few minutes before shaking or stirring it to remove any remaining liquid.
- Discard the eggplant drippings, then drain and wipe off the bowl before adding the eggplant. Toss the eggplant with the garlic and lemon juice and mix vigorously with a fork until the eggplant is broken down. Stir in the tahini until it is completely mixed. Slowly sprinkle in the olive oil while stirring. Stir until the mixture is light and creamy, breaking up any unusually long strings of eggplant with your fork.
- Combine the parsley, salt, and cumin in a mixing bowl. If you want a more tart flavor, add more salt and extra lemon juice to taste.
- Drizzle a little olive oil on top of the baba ganoush before serving. Finally, top with parsley and smoked paprika. Serve with your favorite side dishes. It's also delicious on a sandwich!
Recipe Video: How to make Babaganuch
Learn how to make babaganuch. This is a video on how to prepare your babaganuch.
What is Ganoush?
Ganoush is a dip made from eggplant. It is made with roasted and mashed eggplant, which is then mixed with olive oil.
What to eat with baba ganoush?
Take it or leave it, babaganuch or baba ganoush is a delicious appetizer, but in most cases, one may be wondering what to serve with baba ganoush.
Baba ganoush goes well with labneh, a thick and strained yogurt. Babaganuch can also be served with fresh pita bread, pita chips, or flatbread cut into wedges for easy dipping. It is naturally gluten-free and goes well with fresh vegetables. What you can eat or serve with babaganuch is listed below.
- Baba ganoush goes well with salads. For example, tabbouleh salad, a light and nutritious, vegetarian side dish from Lebanon. Other salads include: chickpeas salad, lemon and parsley beans salad, quinoa salad etc.
- Tahini sauce: Tahini, sometimes called tahina, is a ground sesame butter or paste that's traditionally used in Middle Eastern cuisine.
- Chicken kebabs: are basically marinaded chicken, threaded onto skewers and cooked through.
- Vegetable crudités.
- Roasted chicken.
- Grilled pita bread.
- Mezze: are small, savory dishes served as accompaniments.
- Chips with salsa or Fries.
- Roasted, steamed or sauteed veggies.
What is baba ganoush vs hummus?
Babaganuch, also known as baba ganoush, is identical to hummus but made with eggplant. Hummus is a smooth, creamy puree made from cooked chickpeas (garbanzo beans), tahini sesame paste, and an acid, usually lemon juice.
Baba ganoush is a roasted and mashed eggplant dip. Olive oil is mixed into the eggplant. Tahini, olive oil, lemon juice, garlic, and salt are common additional ingredients that vary depending on the culture making the food. In Arabic, "baba ganoush" means "pampered father."
Hummus is a dip made from cooked and mashed chickpeas. Tahini, olive oil, lemon juice, garlic, and salt are mixed into the chickpeas. In Arabic, "hummus" means "chickpeas."
Is baba ganoush hummus?
No it is not. Babaganuch is different from hummus. Read the above description and see difference between babaganuch and hummus.
What does babaganuch taste like?
Babaganuch is made with Eggplant and it has little flavor on its own and instead absorbs the flavors of the ingredients it is mixed with. It has a slight astringency and a distinct texture.
How to make baba ganoush? It’s easy to make baba ganoush, and it tastes amazing! Baba ganoush (also spelled baba ghanouj or baba ghanuj), is an Arabic and Levantine appetizer made from cooked eggplant pureed with tahini, olive oil, lemon juice, garlic, salt and pepper. So simple to make and the perfect healthy appetizer for just about any meal of the day! This low carb version of baba ganoush makes a great snack that you can have with carrot sticks or chips!
Baba ganoush, also known as eggplant dip, is traditionally made by roasting eggplants and then mixing them with tahini, lemon juice, and garlic. The result is creamy, smoky, and slightly sweet – the perfect addition to your next party or potluck! Whether you’re serving it with pita chips or vegetables, in this article is what you need to know about baba ganoush and how to make it at home!