How to Make Baba Ghanoush

Prepare time: 5 mins
Cook: 45 mins
Ready in: 50 mins

I’m Going To Show You How I Like To Make Baba Ghanoush.

Ingredients

  • Eggplant Dip
  • Sesame Seed Paste
  • Lemon Juice
  • Some Pine Nuts Lots Of Parsley
  • Salt
  • Some Cumin Seeds
  • Extra Virgin Olive Oil
  • Greek Yogurt

Directions

1

Which is a beautiful eggplant dip or you can even use it as a spread for sandwiches or anything like that but it is absolutely divine one of the best dips in the entire world as far as I’m concerned and so I’m gonna show you how to make my version today please know that this is by no means the authentic way to make it but you know me I just want to show you what’s good and this is delicious. so, I’m gonna show you what to me how to make it first things first are you gonna work on the egg plain now.I do have my oven preheated to 375 as far as the eggplant.you just want to make sure that you buy at planes that are on a smaller side and they’re quite firm if,you went ahead and bought a really big eggplant.you have to keep in mind the really big eggplant have a lot of seeds the more seeds the more bitter your outcome will be so, I say look for smaller eggplant that are nice and firm that way it’s mostly flesh not really a whole lot of seeds so that’s important now.

2

What I’m going to do is I’m going to take a fork and you just kind of want to prick the gonna stab it really the eggplant all around with your fork so that it doesn’t kind of explode all over the place and I just kind of do it all around. you just want to make sure you turn it. you want to go in about quarter inch or so all right now these are gonna go into my oven preheated at 375 for an hour to an hour and a half really so, you just want to make sure. you keep an eye on them usually for an eggplant this size an hour is just right but you just want to make sure that they are fully cooked really soft really slumped.I’ll show you what they look like when they’re done because you also want to let them cool for quite a bit before. you use them so, I’m gonna pop them in let them cook it show. You what they look like when they’re there all right so, my eggplant was in the oven for about an hour and 20 minutes and this is how. I like them to look then.you can tell they’ve cooked down quite a bit but they’re still just a tiny bit firm to the touch. Which I like I’ve got some tahini which is a sesame sesame seed paste.

3

I’ve got some lemon juice fresh squeezed of course some pine nuts, lots of parsley and garlic, some cumin seeds, salt and extra virgin olive oil that’s everything. you need to make the dip but traditionally.some people like to stir a little bit of whole like a Greek yogurt coz thick yogurt in with their eggplant dip.I don’t because I don’t find it necessary.I think it’s just as creamy without I think it’s just as tangy without I don’t think it’s necessary but if,you want to stir a couple tablespoons of yogurt in your baba ghanoush then by all means you do you boob because it is your kitchen you’re the boss to you okay so the first thing I’m gonna work on right now is toasting my cumin seeds so that I can turn them into powder.

4

I’m just gonna put them in a dry skillet come on.I’m gonna add them to a dry skillet and just hit them toasting in the meantime.I’m gonna grab the blade to my food processor because.I had seemed to have left it all the way back there while the cumin seeds are toasting.I’m gonna add the garlic and the parsley. I’m gonna add my tahini which is a really like.I said it could look a sesame butter if you will it’s just really pure sesame seeds that I’ve been toasted and grind lemon juice freshly squeezed of course and just a few tablespoons of really good olive oil and I’m just gonna get give these a head start and just kind of blend them and get them I want them to be really creamy so get that really remind well right this is looking great that’s exactly how. I want it I wanna smells unbelievable already now. what I’ve done is.I’ve peeled my eggplant today,I’m gonna be able to just add the eggplant right in and the skin comes off really easily so, adding the eggplant.I’m going to add a good pinch of salt because remember we have insulted anything at this point.I’ve also ground my toasted cumin seeds so,I’m just gonna add that right in as well let me just grab my spatula this thing is so heavy.

5

I tell you with all our arm workouts. I do you think. I’ll be stronger than that but this thing is gotta weigh at least 2530 pounds not even joking all right so,stick that sign and now. I’m just gonna blend this until it’s really nice and smooth some people like it chunky. I like it really nice and smooth. so, I’m gonna let go until.I feel like it’s just right my plain tip is ready.I’m just gonna drizzle a little bit of extra virgin olive oil right over at the top.you could add an extra squeeze of lemon if,you want to and then. I like something really deeply golden pine nuts my mouth is watering now. you can serve this with veggies you can serve it as a side dish as a sauce as a dip as anything really and it’s fantastic.

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