HOW TO MAKE BABA GANOUSH
You can create smoky, savory baba ganoush with only a handful of fresh ingredients and a few preparatory steps. Read on to discover tips for making an authentic baba ganoush recipe and learn how to select the right eggplants, ways to prepare them for mixing and how to eat baba ganoush.
WHAT IS BABA GANOUSH?
Baba ganoush is an Eastern Mediterranean appetizer made from roasted or grilled eggplant. The dish is often served alongside fresh, crisp veggies or soft, pillowy pita bread. With a smooth and creamy texture similar to hummus, baba ganoush can be used as a dip or a spread and is most often served cold.
HOMEMADE BABA GANOUSH RECIPE
Homemade baba ganoush traditionally requires only a handful of ingredients, making this dish relatively simple to prepare. Follow the steps below to prep eggplants for roasting, remove eggplant flesh and blend baba ganoush ingredients into a delicious dip. Use a KitchenAid® food processor to seamlessly purée ingredients.
- Tahini (optional)
- Chopped onions, tomatoes and cucumbers (optional variation)
Garlic cloves (minced)
STEP 1: PREPARE EGGPLANTS
For oven roasting, preheat your oven to 400°F, then pierce the eggplants several times with a fork prior to baking. This helps prevent pressure from building up inside eggplants. Place eggplants on a baking sheet. You can add a smoky flavor to your baba ganoush by grilling eggplants for about 25–35 minutes on the open flame of your outdoor grill, rotating them occasionally until the flesh is soft and the skin is charred. Or, use a gas stovetop for grilling by turning your burner to medium-high heat and setting eggplants on the grate above the burner’s flames. Roast eggplants for about 15 minutes, turning them every few minutes with tongs.
STEP 2: BAKE
If oven roasting, allow eggplants to bake for 50 to 60 minutes until they appear collapsed and puckered. They should be tender throughout. Remove eggplants from the oven and allow them to cool to room temperature.
STEP 3: REMOVE FLESH
Place roasted eggplants onto a cutting board and cut off the stem, then slice the eggplant in half lengthwise. Use a spoon to remove the large seed mass, then peel the skin from the eggplant and place the flesh in a mesh strainer over a bowl or the sink. Allow the flesh to drain for about 20 minutes to remove as much moisture as possible.
STEP 4: COMBINE INGREDIENTS
Transfer eggplant flesh to a large mixing bowl, a KitchenAid® stand mixer bowl or a KitchenAid® food processor. Add remaining ingredients and, if using a KitchenAid® stand mixer, attach the Flat Beater or Pastry Beater accessory and mix on a low speed until the mixture is smooth and ingredients are well combined. For a food processor, pulse ingredients to combine. If you prefer a chunkier final texture, use a stand mixer for combining ingredients or keep a close eye on your mixture while pulsing the food processor.
STEP 5: REFRIGERATE
Cover your baba ganoush and place it in the refrigerator for at least four hours, or overnight. This allows the flavors to continue blending and developing for richer undertones.
STEP 6: SERVE
Transfer baba ganoush to a bowl and serve alongside sturdy veggies, pita bread or the pairing of your choice.
SHOP KITCHENAID® FOOD PROCESSORS FOR MAKING BABA GANOUSH
HOW DO YOU MAKE BABA GANOUSH TASTE LESS BITTER?
You can prevent overly-bitter baba ganoush by choosing the right eggplant and incorporating an ideal seasoning blend. When selecting an eggplant for baba ganoush, be sure to choose one that’s firm to the touch. Over-ripe eggplants soften and lead to bitterness. You can also combat bitterness by seasoning baba ganoush to taste with salt.
IS BABA GANOUSH SERVED WARM OR COLD?
Whether you serve baba ganoush warm or cold is ultimately a matter of personal preference, but the dish is traditionally served cold or at room temperature. Keep your baba ganoush ready to serve from the refrigerator by storing it in an airtight container for up to four days.
WHAT'S THE DIFFERENCE BETWEEN BABA GANOUSH AND MOUTABAL?
Baba ganoush and moutabal are both made up of a roasted eggplant base, but the added ingredients and flavors vary. Their exact recipes and ingredients vary by region and in some places there’s no distinguishing between variations, but generally, moutabal is a creamier, richer dip with few diced add-ins while baba ganoush is often chunkier with chopped or diced vegetables. Moutabal usually includes tahini as a main ingredient while baba ganoush is typically tahini-free but includes vegetables like onions, tomatoes and more.
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