... Epic Baba Ganoush Recipe | Dance of Stoves

Epic Baba Ganoush Recipe

Baba Ganoush
These last few days, I have been disconnected from the blog for health reasons, nothing serious. 

My body has gotten used to a very healthy and light diet and no longer tolerates foods that I could eat without problems before, so when I eat away from home, I have to be careful, or else the food ends up making me feel bad. 

I especially do not tolerate fried foods and highly processed products very well, and the truth is that it is challenging to find vegan dishes that are not fried and are not highly processed (gluten and soy mainly). 

Also Read: Porra Antequerana {Spanish Cold Tomato Soup!}

When you nourish your body with the right foods, you feel better, and you honestly don't miss eating differently.

I love homemade dips, they are handy for eating out, and they always succeed, even with people who are not vegan. 

Before, I used to eat these appetisers with pita bread or nachos, but now I like them best with crudités or raw vegetables cut into sticks or slices. 

Also Read: 10 Vegan Starters Recipes

My favourite vegetables are carrots and zucchini, although celery is also very rich and very cleansing.

Baba Ganoush is an aubergine puree typical of Middle Eastern cuisine and is similar to hummus (the ingredients are very similar). 

However, I can't say which of the two I like better.

Baba Ganoush
The fundamental difference is that the hummus has chickpeas and the Baba Ganoush roasted aubergine. 

Also Read: Delicious Corn Soup Recipe

When it comes to roasting the eggplant, some roast it in slices, with salt, without salt, the eggplant is also usually allowed to release the water in a colander with salt on top. 

Still, I don't complicate my life and roast the whole eggplant. 

Yes, I do some cuts so that it does not explode in the oven.

Eggplant
When the eggplant cools down a bit, I put all the ingredients in the food processor (you can also use a mixer) and process them until I get a paste-like the one you can see in the photos. 

I let the baba Ganoush cool for a while in the fridge, and it's ready to eat.

Also Read: Baked Oatmeal Porridge

Ingredients to make baba ganoush
I like to eat baba Ganoush the most with crudités, but it is also very delicious spread on bread or garnishes. 

You can add a drizzle of extra virgin olive oil on top to make it juicier, although if you want it to be lighter, you can eat it as is; it is delicious!

Baba Ganoush
To make this delicious appetiser, you only need six ingredients: aubergine, tahini, lemon juice, garlic, cumin powder and salt (optional). 

Also Read: Vegetable Curry Soup Recipe

On top, I have added a little dill to decorate, but it is entirely optional; you can also add sesame seeds or any other herb or spice (sweet paprika is also delicious).

Have you made this recipe?

Have you ever tried baba Ganoush? I encourage you to prepare it at home, it is a straightforward, inexpensive recipe, and it is delicious. 

Don't forget to leave a comment or share a photo with the hashtag #DanceofStoves on Instagram or your favourite social network if you prepare it.

Baba Ganoush
Baba Ganoush

Baba Ganoush
Baba Ganoush is an aubergine puree typical of Middle Eastern cuisine and is similar to hummus. It is vibrant with raw vegetables or raw vegetables.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 40 mins
  • Total: 50 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Appetizer
  • Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

  • Two aubergines
  • Four tablespoons of tahini
  • Two tablespoons lemon juice
  • Three garlic cloves
  • One teaspoon ground cumin
  • One teaspoon of sea salt (optional)

Ingredients SCALE (2x)

  • Four aubergines
  • Eight tablespoons of tahini
  • Four tablespoons lemon juice
  • Six cloves of garlic
  • Two teaspoon ground cumin
  • Two teaspoon sea salt (optional)

Ingredients SCALE (3x)

  • Six aubergines
  • 12 tablespoons tahini
  • Six tablespoons lemon juice
  • Nine garlic cloves
  • Three teaspoon ground cumin
  • Three teaspoon sea salt (optional)

Instructions

  1. Preheat the oven to 180ºC or 355ºF.
  2. Cut the aubergines with a knife so they don't explode in the oven. Bake on a tray for about 40 minutes or until done.
  3. When the aubergines are cool enough so that you don't burn when touched, chop them up and put them in a food processor with the rest of the ingredients (you can also use a mixer). If you find it difficult to beat because your processor or mixer is not very powerful, add a little water. Beat until you get the desired consistency.
  4. Taste the baba Ganoush and rectify any ingredient if necessary. Let cool in the fridge and serve with a drizzle of extra virgin olive oil on top (optional).

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