Baba Ganoush (Roasted Eggplant Dip)

Dips seem to have made a place for themselves, in our lives, and, there are many different kinds. Latin corn chips and salsa on game day is delicious. Yet, the Levant region has given us a couple of amazing and healthy dips. Hummus being one, the velvety mixture of chickpeas and tahini on pita bread is almost a comfort food. And here I have a another classic. Baba Ganoush, smoky roasted eggplant blended with tahini, garlic and olive oil to create a light smooth dip that can be served alone or to compliment a dish.

The levant region is an ancient term to describe the Eastern Mediterranean. Covering an approximate area we now know as Egypt, Israel, Lebanon, Turkey, Syria and Greece. The area is not only steeped in ancient history, but also some of the earliest documentation of domesticated foods, lentils are a good example. The food is simple in ingredients, yet complex in taste and deeply rooted in the culture.

What is Baba Ganoush

Basically Baba Ganoush is a four ingredient emulsion of eggplant, tahini, olive oil and lemon. But it is so much more the sum of it’s parts. Regionality plays such a huge role in the spices added to the ingredient list, garlic and cumin being the most popular. But, considering the silk road, the ancient trading route from the far east to the west carrying exotic spices, cuts through the center of the region, there is no limit to the possibilities

My version is Baba Ganoush in it’s simplest form. Starting with the eggplant roasted and broiled in the oven, you want them a little burnt. If you have a grill, use it, that smoky char gives the dip character. To that add the tahini and olive oil. Because we’re mixing oil (tahini and olive oil) and water (eggplant) the lemon juice will help to bring everything together with a citrus note. And my spices will be cumin and garlic. if some of this looks familiar, well it is. It’s my hummus recipe with the chickpeas replaced with the roasted eggplant, makes life easy.

The eggplant

I have a few eggplant recipes here: baked and stuffed. It’s one of those ingredients that has a light flavor and goes well with other ingredients, but the flavors can be smothered easily. From a nutritional point of view it’s not really remarkable. It’s more what it doesn’t have that’s important, fat, carbs, salt, leaving these out of the diet is important.

Back to the eggplant. Cut in half lengthwise, drizzle with olive oil, sprinkle liberally with kosher salt and coarse ground pepper. Lay cut side down on an oiled, foil lined baking tray and put in a preheated 450 degree oven. Bake for 20 minutes, then turn on the broiler for 10 minutes, they need some char. Now let them cool on the counter till you can handle them. They will definitely be burnt, but only on the outside, that will give the Baba Ganoush the smokiness we’re looking for. Scoop out the flesh and place in a sieve over a bowl and let rest 1/2 hour or so. Because eggplant has a high water content, let some of it drain.

Making it

Now put the roasted eggplant, garlic cloves, tahini and lemon juice in the food process and blend everything together for a minute or so. There are those who say too blend the Baba Ganoush is wrong, and, not true to it’s roots. But if you want smooth, it’s the only way to go. so, blend away. A little taste is good right about now, you’ll certainly pick up on the smokiness, the smoothness from the tahini and a light citrus note. Now add the cumin and give it a 30 second spin.

And, there you have Baba Ganoush. Serve with pita as a snack or in the center of the table to compliment a dish. Either way, enjoy and thank you for reading