Baba Ganoush – Smokey Eggplant Dip with Pomegranates
I feel like I am recovering or rather bouncing back from a mini-vacation. It has been a long break from work. After a while and I decided to ditch the idea of keeping up with blogging the thanksgiving table real time, in fact, I almost stayed away from social media altogether. Life can wait, the recipes that deserve their time on the blog will eventually shine through. Yes today I am back with Baba Ganoush. One of my hits this holiday. In fact, the idea of the meze bar which included my pineapple chutney, hummus and the Baba Ganoush was an amazing hit.
What is Baba Ganoush?
A Baba Ganoush or Baba Ganouj is a smoked eggplant dip of Middle Eastern descent. It has many variations and is typically a meshing of smoked eggplant, garlic, tahini and possibly parsley. Other garnishes, such as my addition of pomegranate seeds are optional. These can be used at the chef’s discretion.
Simple Variations
With an attempt to ensure some visual appeal, as well as keeping with the harvest theme. My simple recipe change is to use lightly toasted garlic. My son tends to find the raw crushed garlic too strong,
Story of the Recipe
I will also confess, my recipe comes to me from conversations with various people while tasting their more authentic offerings.
Although the Baba Ganoush is indeed in some ways similar to the Bengali smoked eggplant puree that we call Begun Pora. Except we use mustard oil and onions and of course a sharp smattering of green chilies. Considering, I was asked to make this yesterday again and looks like we polished off as many as seven medium sized eggplants. This variation is certain going to be one for the family series.
A smokey eggplant dip, Baba Ganosh is a classic meze of Middle-Eastern origins.
Ingredients
- 2 medium sized eggplants (about 2 pounds)
- 11/2 tablespoons of extra virgin olive oil
- 6 cloves of fresh garlic, minced
- salt to taste
- a few grinds of fresh black pepper
- 2 tablespoons of tahini or sesame paste.
- 1 tablespoon minced parsley or cilantro
- 2 tablespoons fresh pomegranate seeds
- 1 tablespoon lemon juice (optional)
Instructions
- To prepare the eggplant, roast the eggplant over an open flame to completely char the outer skin. This is best done over a gas stove or an open grill. Use a pair of tongs to turn the eggplant so that is is cooked uniformly. Set aside to cool.
- In the meantime heat the oil and add the garlic and cook until it the garlic is golden brown and fragrant. Set aside.
- Carefully peel the eggplant, I find it easiest to peel some of the skin, making an opening and then scooping out the flesh.
- Place the scooped eggplant in a mixing bowl and mash the pulp. Add in the salt, pepper, tahini and mix in the garlic oil and stir well.
- Add in the parsley or cilantro, pomegranate seeds and the lemon juice if using. Serve with pita chips or crackers.
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Shobha Keshwani
This is one of our favourite dips. I like the addition of pomegranate seeds in it. I will do that next time.
Shobha Keshwani recently posted…SPICY MANCHOW SOUP / INDO-CHINESE CUISINE
Priya Vj
Baba Ghanoush is such a delicious recipe made from brinjal ..the smokey flavor and the other spices add so much taste and umami to the dip .
rinkub@aol.com
Hi Priya, Absolutely agree!
Mayuri Patel
Yummmmy, love baba ganoush. Such a versatile dip, not only with pita but love to have it with chips too. Have to try with roasted garlic, as I am sure it will taste a little different.
rinkub@aol.com
Hi Mayuri, the roasted garlic mellows the taste just a little bit. But it still tastes really good.
Neha
This Baba Ganoush is made just the way I like. Smokey and has texture. Lovely post! I love it with pita bread. Nice subtle flavors of garlic.
rinkub@aol.com
Thanks you for visiting. Yes, pita bread complements this perfectly!
Mina Joshi
This is such an amazing dish made by just roasting eggplant. The dip made is incredibly tasty and so simple to make.I love it with pitta bread.
Mina Joshi recently posted…6 Gift Ideas for a Vegetarian Friend
rinkub@aol.com
Yes, it is tasty balanced and wholesome.
Jayashree T.Rao
Baba Ganoush is one my son and me relish with any kind of snacks. Loved the addition of pomegranate arils in it.
rinkub@aol.com
Yes, the pomegranate seeds add both color and texture to the dish.
Seema
I was setting up the mezze with babaganoush this weekend. It will be after a long time we all will be home so will be lovely to have some talk and share time. I will try your recipe for this time.
rinkub@aol.com
Thank you, this is such an easy and nutritious recipe.
Usha
This is one of my favorites too and this time I made your version. We loved it with pita chips.
rinkub@aol.com
Thank you, happy to hear.
Sujata Roy
I love begun poda and this baba ganoush with roasted smoky flavored eggplant sounds absolutely delicious. I can imagine the scrumptious taste. Loved the use of fried garlic in the dip. Bookmarking it to try soon.
rinkub@aol.com
Yes, any time I make begun poda, I think of Baba ganoush and the other way round.
Kalyani
my husband loves this a lot, and like the bharta, the smokiness is something he particularly likes ; lovely presentation of the baba ghanoush
Kalyani recently posted…Kand ke kebab | कंद के कबाब | Purple Yam Kebabs | Low Fat Appetiser
rinkub@aol.com
Yes, it is one of our favorite dips.