Baba Ganoush Recipe

Receta de Baba Ganoush, cocina mediterránea

Baba Ganoush is a delicious and traditional Middle Eastern snack, widely popular in countries such as Lebanon, Syria, Egypt and Turkey. This creamy puree of roasted eggplant, mixed with olive oil and tahini, is a healthy and delicious option to enjoy with pita bread, vegetable crudités or even as a side dish for main courses. The Baba ganoush recipe is based on fresh and simple ingredients, making it an excellent choice to include in a Mediterranean diet.

Contenidos / Contents

Ingredients

2 large eggplants

1/4 cup tahini (sesame paste)

2 cloves garlic, finely chopped

Juice of 1 lemon (about 3-4 tablespoons)

3 tablespoons treurer’s extra virgin olive oil, plus extra virgin olive oil for drizzling

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika (optional)

Salt and black pepper to taste

2 tablespoons chopped fresh parsley, for garnish

Toasted sesame seeds, for garnish (optional)

Tools

Oven

Baking tray

Aluminum foil

Knife and cutting board

Food processor or hand blender

Spatula

Mixing bowl

Serving dish

Processing

Preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil.

Wash and dry the eggplants, then cut them in half lengthwise. Make diamond-shaped cuts in the flesh of the eggplants with a knife, without piercing the skin. Drizzle the eggplants generously with olive oil and place them flesh side down on the baking sheet.

Bake the eggplants for 30-40 minutes, or until the skin is dark and wrinkled and the flesh is very tender. Remove the eggplants from the oven and let them cool for a few minutes until you can handle them.

When the eggplants are cool enough to handle, use a spoon to scrape out the flesh and discard the skin. Transfer the pulp to a colander and let it drain for a few minutes to remove excess liquid.

In a food processor or using a hand blender, blend the eggplant pulp, tahini, garlic, lemon juice, olive oil, cumin and smoked paprika (if using). Process until smooth and creamy. Taste and adjust salt and pepper to taste. If the mixture is too thick, you can add a little more olive oil or lemon juice to lighten it.

Transfer the Baba Ganoush to a mixing bowl and, if necessary, adjust to taste with more salt, pepper, lemon juice or olive oil. If you want an even smoother texture, you can blend it a little more with a hand blender.

Plating

To serve, place the Baba Ganoush in a deep dish or shallow bowl. With a spoon, make a small hole in the center and pour a little extra virgin olive oil..

Sprinkle the dish with smoked paprika and toasted sesame seeds, if desired.

Garnish with chopped fresh parsley and serve with warm pita bread, vegetable crudités or even as part of a Mediterranean appetizer board.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Baba Ganoush may firm up a bit in the refrigerator, so let it sit at room temperature for a few minutes and stir before serving.

Baba Ganoush is a versatile and delicious appetizer that highlights the flavor of eggplant and olive oil. This recipe is easy to customize to your liking and is perfect for sharing with friends and family at a dinner party or special event. Enjoy!

Miguel Miralles

Miquel Miralles, Treurer's CEO, is part of the owner family, being already the second generation involved in the project. He has a background in economics and law, and has taken numerous courses related to foreign trade, olive agronomy and extra virgin olive oil production techniques. His training and experience of more than 15 years in the world of olive oil are her guarantee to lead this project.