Baba Ganoush - the Best in the World! Recipe - Food.com (2024)

FAQs

How do you get the bitterness out of baba ganoush? ›

If you have extra time, cut your eggplant in half, use a knife to make a few slits in the skin, add salt over the skin and let it sit for 15-20 minutes so the bitterness of the eggplant comes out.

Baba Ganoush is not only delicious but also packed with nutritional benefits. Eggplants are a great source of fiber, vitamins, and minerals, while tahini adds a dose of healthy fats and protein. This makes Baba Ganoush a heart-healthy choice that supports overall well-being.

Baba Ghanoush is delicious. Made with eggplant that's been fire roasted (either on a hot grill or under a broiler) to the point of shriveling, it can be served as a side dish. Typically, though, it's a cold or room temperature spread, served with pita bread or crostini or crusty French bread… or a spoon.

Homemade baba ganoush can be stored in the fridge in a tight-lid container for about 4 days or so (some say up to a week, but mine never lasts that long).

Baba Ghanoush may taste bitter due to factors like the choice of eggplant, insufficient roasting, or the use of too much garlic, lemon juice, or low-quality tahini.

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

Now don't get me wrong, hummus is just as delicious. But this dip has an insanely scrumptious smoky flavor – all thanks to the method of charring eggplants on a grill.

3) Health – Both dishes are very healthy, but baba ganoush has a slight edge here with more vitamins from the eggplant and a lower calorie count. 4) Big meal to come – Get baba ganoush, it's less filling than hummus.

What is baba ganoush? In Arabic, “baba” means father and “ghanoush” means spoiled. This “spoiled dad” dip is the creamier companion to hummus. Popular in Arab countries throughout the Middle East, it is also a common appetizer on the Sephardic Jewish table. In Israel, it is known as eggplant salad, or Salat Hatzilim.

What to Serve with Baba Ganoush. My favorite way to serve baba ganoush is as an appetizer or snack with crisp veggies and pita bread. You could also serve it as the creamy dip in a summer crudité platter or make an epic Mediterranean appetizer board with pita chips, tzatziki, hummus, and fresh or grilled veggies.

What is the myth of baba ganoush? ›

baba ghanoush, relish with Middle Eastern origins that is made of eggplant (aubergine) blended with tahini, garlic, lemon juice, and salt. The Arabic term for the dish means “pampered daddy,” the person in question being, legend has it, a sultan spoiled with a concoction invented by a member of his harem.

Eggplants are a good source of dietary fibre, which can help slow down the digestion and absorption of carbohydrates, preventing rapid spikes in blood sugar. Even though Baba Ganoush can be diabetes-friendly, portion control is still key. Monitor the quantity you consume to manage your carbohydrate intake.

Baba Ghanoush is eaten in many Middle Eastern countries such as Syria, Lebanon and extending as far as the territorial reach of the Ottoman empire. But Baba Ghanoush also is big in Brazil and West India. Romanians and Greeks also consume the appetizer.

When it comes to the nutritional contents of baba ganoush and hummus, they are pretty similar. Both have 0% cholesterol and are high in fiber and protein content.

Baba ganoush has a similar texture to hummus--and an almost identical ingredients list--but instead of pureed chickpeas, the bulk comes from an eggplant. The eggplant is usually roasted or grilled, which gives it a smoky, rather intriguing flavor.

If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey. And if the flavor is too sharp, mellow it with 1/2 to 1 teaspoon olive oil.

To reduce bitterness of eggplants, wash, slice, and sprinkle with salt. Allow to stand for about half an hour, rinse and cook.

The stem and area near the stem tend to be where bitter compounds collect. Slice or chop the eggplant and sprinkle the pieces with salt. Allow them to sit for about 30 minutes, then pat dry before cooking.

If you are worried that the eggplant might be bitter, slice or cube it, then salt it liberally and allow it to drain for an hour or so before cooking. Putting salt on the eggplant triggers osmosis, which draws out excess moisture and the bitterness along with it.