Learn how to make creamy, smoky Baba Ganoush — a delicious eggplant dip from the Middle East! In this video, I’ll show you how to roast eggplants on the stove and blend them with fresh herbs, tahini, lemon, and garlic for the perfect flavor.
Easy to make, full of flavor, and perfect with pita bread!
📌 Full recipe in the video and description below.
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Ingredients:
2 medium eggplants
½ tomato
½ red bell pepper
½ lemon (juice)
5–6 cloves of garlic
1 tablespoon olive oil
2 teaspoons tahini
Small hot green pepper (optional)
A handful of fresh cilantro
Salt and crushed black pepper to taste.
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welcome to my kitchen today on my cooking at home culinary show I’ll be making a creamy smoky eggplant dip that originates from Middle Eastern and Mediterranean cuisine you’ll see the list of ingredients on the screen and you can also find it in the description below the video and don’t forget to like the video and subscribe to support my channel let’s start with the eggplants first I’m going to make some random cuts all around them with a knife you’ll need to do this no matter how you plan to cook them in the oven on the grill or directly on the stove burner like I will eggplants have a lot of moisture inside and as that moisture heats up and turns to steam it needs a way to escape i’ll show you how to cook the eggplants on a stove perfect if you don’t have a grill or if the weather isn’t suitable for outdoor cooking you can bake them in the oven for a hassle-free experience but you’ll miss that spectacular smoky flavor that gives Baba Ganoush its unique character so I recommend following my method first I’ll remove the stove grates and cover the surface with aluminum foil to make cleanup easier [Music] don’t forget to cut an opening in the foil for the burner itself like this [Music] now turn on the heat take the first eggplant with metal tongs a fork or any heat-safe utensil and place it directly over the flame turn it occasionally so it cooks evenly don’t worry if the skin gets burned this is actually the goal it’ll char on the outside while cooking on the inside we’ll remove the skin later and that charred flavor will stay with the flesh and give it that wonderful smokiness you may also see some liquid bubbling out of the cuts that’s totally normal it usually takes 8 to 10 minutes per eggplant to cook thoroughly [Music] you’ll feel how soft they become to be sure place one on a plate and poke it with a knife when it’s soft even in the thickest part it’s done right after it’s cooked place the eggplant in a plastic bag this will help loosen the skin making it easier to peel repeat the same process with the second eggplant while the eggplants are resting and cooling down a bit in the bag let’s prepare the rest of the ingredients start with the garlic peel it crush it with a knife like this and then finely dice it peel cut and dice half an onion and half a red bell pepper i’m also using a bit of hot pepper that’s optional next dice half a tomato finally chop your herbs i’m using fresh cilantro [Music] [Music] now back to our eggplants peel off the charred skin you can use a knife if needed and cut off the stem ends [Music] once they’re fully skinned place them in a bowl and mash with a fork you can also use a food processor but I personally prefer the texture when it’s mashed by hand totally up to you mash them thoroughly then mix in all the chopped veggies we prepared earlier except for cilantro leave it for later as a garnish stir it all together with a spoon add the juice from half a lemon one tablespoon of olive oil and some crushed black pepper [Music] taste and adjust the salt if needed [Music] and now for the final step stir in two teaspoon of tahini [Music] and that’s it your baba ganoush is ready transfer it to a serving dish and garnish with chopped cilantro or any other greens you like [Music] traditionally baba ganoush is eaten with flatbread like pa i’ve toasted mine a bit and torn it into smaller pieces so it’s easier to scoop the dip [Music] bone appetit enjoy thank you for watching and don’t forget to like the video and subscribe to my channel
1 Comment
Thanks for the recipe. I agree that when you cook at home, it tastes better.