{"id":89359,"date":"2023-10-08T11:47:58","date_gmt":"2023-10-08T11:47:58","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=89359"},"modified":"2024-02-01T15:27:01","modified_gmt":"2024-02-01T15:27:01","slug":"baba-ganoush","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/baba-ganoush\/","title":{"rendered":"Authentic Baba Ganoush Recipe"},"content":{"rendered":"\n

Baba Ganoush is an eggplant<\/a>-based dip that comes from the Middle East<\/a>. It is traditionally prepared with the addition of tahini, garlic<\/a>, lemon<\/a> juice and various spices. Despite some similarities with hummus<\/a>, the main difference is the use of eggplant instead of chickpeas<\/a>. Although, for example, in the recipe for eggplant hummus this distinction is erased.<\/p>\n\n\n\n

There is another eggplant appetizer that is closer to Baba Ghanoush – mutabal<\/a>. Most often it has a smoother, creamier texture due to the eggplant rubbed through a sieve or shredded in a blender, as well as more tahini. Otherwise, however, these are very similar dishes to each other. Although the basic ingredients of Baba Ganoush remain the same, regional differences can add subtle nuances.<\/p>\n\n\n\n

For example, some Lebanese variants use pomegranate molasses. In other variants, there may be no tahini at all. However, the essence of the dish remains unchanged – it is the smooth and smoky flavor of fried eggplant. To get this flavor – eggplant is preferably cooked over an open fire. For example, on a charcoal grill or on the fire of a gas stove. How to do this, I showed in the recipe for mutabal<\/a>. To avoid repeating myself, in this recipe I will cook the eggplant in the oven, but the choice of cooking method is up to you.<\/p>\n\n\n\n

This variant is a fusion of traditional and modern. While retaining the basic ingredients, the addition of ground zira and smoked paprika<\/a> gives the dish a unique depth of flavor.<\/p>\n\n\n\n

Pomegranate grains not only add juiciness and sweetness<\/a>, but also create a bright visual effect.<\/p>\n\n\n\n

The advantage of this option is the depth of flavor and texture. But, if you want to get an authentic flavor, simply omit the cumin and paprika from the recipe.<\/p>\n\n\n\n

Serve this dip chilled, drizzled with olive oil, with warm pita bread<\/a> or crispy vegetable sticks. It goes well with grilled<\/a> meats<\/a> and is a great addition to meze<\/a> dishes.<\/p>\n\n\n\n

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