Authentic Egyptian Baba Ghanoush
Experience the rich and smoky flavors of Egypt with this authentic Baba Ghanoush recipe, a traditional Middle Eastern dip that brings together roasted aubergines and creamy tahina. Perfect as an appetizer or part of a mezze platter, this dish will transport your taste buds to the bustling marketplaces of Cairo.
Ingredients
🍆 2 medium aubergines, approximately 500g
🧄 6 cloves garlic, finely chopped
🧂 1/2 teaspoon salt
🌶️ 1/2 teaspoon chili powder
🥄 1 teaspoon cumin powder
🌿 3 tablespoons BARTAT or Lezizat Tahina
🍋 Juice of 1 fresh lemon
🌻 3 tablespoons OKE zonnebloem olie
🍾 1/2 teaspoon Gwoon natuurazijn wit
Instructions
1- Roast Aubergines:
- Place the aubergines directly on a hot stove burner (either electric or gas).
- Roast on high heat, turning every 3-4 minutes, until the skins are completely charred and the aubergines are soft, about 10 minutes. This is key for a smoky flavor.
2- Peel Aubergines:
- Transfer the hot roasted aubergines to a plate.
- Carefully use a knife to peel off the burnt outer skin, leaving some charred flesh for flavor.
- Discard the blackened skin.
3- Prepare Tahina:
- If the tahina has separated, submerge the jar in hot water for a few minutes.
- Shake vigorously to re-emulsify the oil and paste.
4- Blend Ingredients:
- Combine the peeled aubergine flesh, chopped garlic, salt, chili powder, cumin powder, fresh lemon juice, sunflower oil, white vinegar, and tahina in a blender or food processor.
5- Process:
- Blend until smooth and creamy.
6- Serve:
- Pour the Baba Ghanoush into a terracotta serving bowl.
- Create a swirl design on the surface using a fork.
7- Garnish:
- Drizzle extra sunflower oil over the dip and sprinkle with a pinch of cumin powder.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approx. 180
Proteins: 4g
Fats: 14g
Carbohydrates: 13g
Equipment:
- Electric ceramic stovetop (any brand)
- Bourgini White stand mixer with blender attachment
- Bourgini White electric kettle
- Small blue ceramic bowls (for spices)
- Large white mixing bowl (for aubergines)
- Terracotta serving dish
- Standard kitchen knife
- White kitchen spatula
- Fork
Cooking Tips
- Direct roasting: Ensure aubergines are completely charred for maximum smoky flavor.
- Tahina consistency: Warm tahina in hot water before use to ensure a smooth dip.
- Lemon Juice: Fresh lemon juice is crucial; avoid using citron for optimal taste.
- Peeling: Peel aubergines while hot for easier handling.
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Kitchen Yous Egyptian Cooking: https://www.youtube.com/@KitchenYousEgyptianCooking