Baba ganoush: a smoky, creamy eggplant dip.

⭐️ Get Recipe: https://theplantbasedschool.com/eggplant-dip/

Baba ganoush is a creamy Middle Eastern eggplant dip that is easy to make at home with a food processor, roasted eggplant, and a few simple ingredients.

It has a lovely smooth and velvety texture with a lush mouthfeel. Its captivating flavor has smokey, nutty, citrusy, and garlicky undertones.

⭐️ Ingredients
2 medium eggplants, about 2 pounds or 900 grams
⅓ cup (80 grams) tahini
2 tablespoons (30 grams) lemon juice or more to taste
1 small clove garlic or more to taste
1 teaspoon salt or more to taste

GARNISH WITH:
1 pinch flat-leaf parsley or mint.
1 tablespoon extra virgin olive oil
½ teaspoon smoked paprika optional
1 tablespoon pine nuts substitute dukkah or pomegranate seeds.

❤️ Nico & Louise
Theplantbasedschool.com

guys today we’re making babaganush babagan is a middle eastern eggplant dip so we’re going to start by cooking the eggplants cut the eggplant in half scor the flesh with a knife then season it with a drizzle of olive oil a pinch of salt and a Twist of pepper you can cook the eggplant on a baking tray lime parment paper cuts side down in the oven for 40 to 50 minutes at 430° F or 220 C or you can cook it in the air fryer at 400 F or 200 C for for about 20 minutes I’m going to give you a tip authentic BB has to be Smoky so what we usually do at home we cook one eggplant in the oven or in the air fryer then we take the other eggplant and we Char it on an open flame on our gas stove top now this is entirely optional and it’s quite messy so make sure you open your windows cuz it’s going to get Smokey but you don’t have to cook the eggplant all the way here just maybe 5 minutes to infuse it with smoke then you can pop it into the air fryer and finish cooking if you decide to do that you’re going to get the best babagan of your life our eons are ready we can scoop out their flesh with a spoon if they’re too hot you can let them cool down for 10 minutes now for the charred eggplant you can scrape off its peel with a knife it should come off super easily guys if you see that your eggplants are releasing water you can put them in a sift and kind of drain them for like a minute so your bban won’t be to watery I wouldn’t drain all the water though just just SLE it now transfer the pulp to a food processor then add the tahini make sure to stir it before you add it in so that the sesame oil mix with the Sesame paste guys tahini for Middle Eastern recipes should be Light Beige in color and with a pable consistency needs to be made from 100% H sesame seeds that’s super important now add fresh lemon juice a small clove of garlic chopped into pieces so it’s easier for the food processor to catch and salt b a few times until you reach your desired consistency taste in adjust for salt and lemon juice transfer the babagan onto onto a small plate that make a well with a spoon top it with some good quality extra virgin olive oil pine nuts or in this case we’re using duka which is an Egyptian nuts and spice mix guys all the recipes are on our website a generous pinch of flat leaf Italian parsley and a touch of smoked paprika have it with warm PE bread or souro crackers easy right [Music]