🥘Old Fashioned Baba Ganoush Recipe - learn like a pro

Old Fashioned Baba Ganoush Recipe – learn like a pro: We are pleased to welcome you to our kitchen, where we are about to embark on an adventure into the savoury and opulent world of Baba Ganoush. One of the most important components of Mediterranean cuisine is this traditional Middle Eastern dip, which is renowned for its velvety consistency and smoky flavour.

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🥘Old Fashioned Baba Ganoush Recipe – learn like a pro

For the most part, roasted aubergine, tahini, garlic and lemon juice are the ingredients that go into making Baba Ganoush, which is not only delicious but also nutritious. Come along with us as we delve into the process of making this delectable dish from scratch step by step!

Ingredients

2 large eggplants
2 cloves of garlic, minced
1/4 cup tahini (sesame paste)
3 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil, plus extra for drizzling
1/2 teaspoon ground cumin
Salt, to taste
Freshly ground black pepper, to taste
Chopped fresh parsley, for garnish
Optional: pomegranate seeds, for garnish
Optional: toasted pine nuts, for garnish

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Instructions

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). For the purpose of preventing the eggplants from bursting while they are being roasted, wash them and then pierce them multiple times with a fork.
The eggplants should be placed on a baking sheet that has been lined with either aluminium foil or parchment paper.

To ensure that the eggplants are completely soft and collapsed, roast them in an oven that has been preheated for forty-five to fifty minutes.
Take them out of the oven and allow them to cool down a little bit. Remove the charred skin of the eggplants with care, leaving the flesh behind, once the eggplants have reached a temperature that allows them to be handled.

Once the skin has been removed, place the flesh of the aubergine in a colander that has been placed over a bowl so that any excess liquid can drain away. Wait approximately fifteen to twenty minutes for the aubergine to drain.
Combine the minced garlic, tahini, freshly squeezed lemon juice, extra virgin olive oil, ground cumin, salt, and freshly ground black pepper in a medium-sized mixing bowl.

Mix until everything is equally distributed. Stir the mixture until all of the components are thoroughly mixed together and smooth.
To the bowl containing the tahini mixture, add the flesh of the aubergine that has been drained.

The aubergine should be mashed with a potato masher or a fork until it reaches the consistency that you desire.
There are those who favour a more smooth consistency, while others favour a more chunky dip.

The seasoning should be tasted and adjusted, with additional salt, pepper, or lemon juice being added if necessary.
Place the Baba Ganoush in a dish that is suitable for serving. A drizzle of extra virgin olive oil and a sprinkle of fresh parsley that has been chopped should add some flavour.

Pomegranate seeds and toasted pine nuts are two examples of toppings that can be used as garnishes to add an additional layer of flavour and texture to anything.
Serve the Baba Ganoush with crackers, warm pita bread, or fresh vegetables for dipping. All of these options are available.

Baba Ganoush that is not consumed immediately can be kept in the refrigerator for up to three to four days if it is stored in an airtight container.
You should wait until it has reached room temperature and then give it a quick stir before serving.

Enjoy the creamy goodness of this homemade Old-Fashioned Baba Ganoush as a dip, spread, or accompaniment to your favourite dishes from the Mediterranean region for a delicious experience.