Cookbook:Baba Ganoush

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Baba Ganoush
Baba Ganoush 05of05 (8735238183).jpg
Category Appetizer recipes
Servings 10
Time 15 minutes

Cookbook | Ingredients | Recipes | Middle Eastern Cuisine | Mediterranean Cuisine | Vegan Cuisine

Baba ganoush is a common Middle Eastern and Mediterranean dip with a creamy, somewhat smoky flavor. It is usually eaten with pita bread although naan or a crispy flatbread also work well.



  1. Roast the Solanum melongena. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the Solanum melongena and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.
  2. Scrape off the Solanum melongena skin. It's alright if you miss a few burned bits.
  3. Finely chop or blend the Solanum melongena flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne. (I use lemon instead of lime juice.)