What is baba ganoush?

Baba ganoush–also known as baba ganouj, muttabal, or salat hatzilim–is a smoky, rich, and creamy eggplant dip, traditionally made by mixing tender roasted (or charred) eggplant and nutty tahini with garlic, citrus, and spices.

Can you use zucchini instead of eggplant in Baba Ganoush?

So, if that’s the case or for those people who genuinely dislike the taste of eggplant, you can still enjoy this creamy dip but in zucchini form. Simply roast the zucchini as you would an eggplant and proceed with the normal baba ganoush recipe.

What is the difference between hummus and baba ganoush?

While hummus is made of cooked chickpeas with tahini, garlic, and citrus, the star ingredient in baba ganoush is eggplant (grilled or roasted). The preparation method is also different. Hummus is meant to be silky smooth, and it is prepared in a food processor (see how to make hummus ).

Should Baba Ganoush be refrigerated before cooking?

Baba ganoush is best after the flavors have had time to meld together. I recommend refrigerating for at least an hour before serving, for the best flavor. If you make baba ganoush in the oven and it’s lacking in smoky flavor, you can always enhance it by stirring in 1/4 teaspoon of liquid smoke.

How to make eggplant Baba Ganoush?

When the eggplant has cooled, scoop the flesh out and transfer to a food processor (discard the eggplant skins). Add the yogurt, tahini, garlic, lime juice, and spices. Run the food processor until you achieve a nice creamy puree. Taste and adjust spices to your liking. Transfer the baba ganoush spread to a small bowl.

How long does Baba Ganoush last?

Baba ganoush can be stored in an airtight container in the fridge for about 4 days. I actually love baba ganoush on the second day and find it to be even more flavorful. But if you’d like to prep this ahead of time, you can freeze the eggplant flesh for a few months.

How do you cook Baba Ganoush?

Transfer the baba ganoush spread to a small bowl. Just before serving, top the baba ganoush with a sprinkle of sumac, olive oil, toasted pine nuts and parsley leaves. Enjoy with a side of warm pita bread.