Spelling seems to throw me off quite often when it comes to the spelling a recipe that is regional. Many of these recipes seem to have multiple names which sometimes have a purpose that clarifies specific ingredient usage or something releative to that. Most of the time this is not the case and they just seem to have multiple names specified on location of the region which is when it starts throwing me off.
Is it ganoush, ghanoush, ghannouj, ganush, or ghannoug? I’m sure there are others out there, but I think it’s a little unfair to throw these names out there to someone like me that’s slightly OCD. I might be using the term “slightly” a tad loosely though.
I don’t eat a lot of spreads or dips because I’m more of a sauce kind of guy but every once in a while I do enjoy something nice to dip an ice cold, crisp vegetable in. Since I’m not much of a hummus guy anymore this seems to have a slightly reminiscent taste of it but with a more velvety texture from the eggplant.
Despite it’s glamorous name Baba Ganoush is incredibly easy to make and has a very rich depth of flavor. It has a slightly sweet and fresh taste with a small bite from the garlic. It’s best with a healthy glug of olive oil over the top of it to give a smooth finish. Essentially when you’re eating it the idea is to let the olive oil flood around your vessel and coat it as you lift a helping of the thick puree.
Despite the fact it’s usually used as a dip I have just been eating it with a spoon. So those of you who are closeted in the art of eating things with a spoon rather than using them for their intended use, I suggest you try this method.
- 2 globe eggplants
- 3 tablespoons tahini
- 1 tablespoon extra virgin olive oil plus extra for serving
- 3 cloves of garlic peeled
- juice from 1 lemon
- ¾ teaspoon salt
- ¼ teaspoon cumin
- pinch of red chile powder for serving
- 3 tablespoons fresh chopped parsley for serving
- avocado oil for brushing
- Preheat the oven to 400. Slice the eggplants in half and brush the cut sides with avocado oil. Place the halved eggplants cut side down on a foil lined baking sheet and prick them all over with a fork
- Place the eggplants into the oven for 35 minutes or until very soft. Pull them out and allow them to cool for at least 5 minutes.
- Scrape out the flesh of the eggplant and place it in a blender with the remaining ingredients and puree until smooth.
- Serve garnished with chopped parsley, chile powder and a drizzle of olive oil.
There’s a Turkish recipe called Sultan’s Delight which uses baba Ganoush (or something pretty close) as a base for either grilled veggies or chicken or both. Incredibly delicious- my local Turkish resto makes this and it’s a firm favourite.
Mike: That’s called “Hünkar Beğendi”, aka “The Sultan liked it” – traditionally lamb stewed in tomato, served over eggplant purée: http://almostturkish.blogspot.ca/2008/11/sultans-delight-hnkar-beendi.html
Joshua: There’s no one correct spelling, because they’re all attempts at translating the sound of the name in Arabic – both languages don’t have the same combinations. I usually stick with what’s on Wikipedia, since that’s likely to be the most commonly accepted variant: Baba ghanoush.
Meanwhile, similar dishes are made around the former Ottoman empire, and beyond: Turks call it patlıcan salatası (‘”eggplant salad”) and baba (or Abu) gannoush. We Greeks call it μελιτζανοσαλάτα / melitzanosalata (“eggplant salad”), In Bulgaria it’s кьополу / kyopolou; in Romania, it’s Salată de vinete if it has onions, mujdei de usturoi if it has garlic. In India/Pakistan/Bangladesh, they have Baingan ka Bhurta, but it’s ‘Badenjaan Borani in parts of Pakistan, and Afghanistan. There are lots of variants, all delicious! But, thankfully, people know what you mean if you call it baba ghanoush, regardless of how you spell it! 😉
I usually make this with egg plant that has been charred over a gas flame. It adds an incredibly wonderful, deep, smoky, flavor. So if you have a gas stove be sure to try it.
Thanks so much for this! I made it last night and it was unbelievably good! Next time I’ll put less salt in, I eye balled it and it definitely was a little too salty. Also, while cleaning up I noticed I forgot the garlic, ha, frankly I don’t think it needed it (never thought I’d say that.) Keep up the good work.
So incredibly easy and delicious. I had no idea. This is going to become a regular. I had to stop myself from eating spoon after spoon so I have some left to share. I imagine it will get even better if I give it some time to let the flavors meld, but that just may not happen.
yum! Best baba ganoush recipe EVER!
OMG – this is amazing! Taking half if it with me to work for breakfast with sliced cucumbers today. I really enjoy your website and recipes and most especially commend you for taking charge if your health!
My BG always gets an odd color. Your seems very light. Does the color change after a few hours?
Mary