Eggplant Spread Recipe (2024)

FAQs

What is Baba Ganoush dip made of? ›

Baba ganoush is a Mediterranean eggplant dip made from roasted or grilled eggplant, tahini, olive oil, lemon juice, garlic, and salt. Like hummus, it's delicious with pita or fresh veggies, but its silky texture and irresistible smoky flavor set it apart.

Yield: This recipe makes six snack-sized servings of Roasted Eggplant Dip; each slightly more than ⅓ cup. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.

Both have 0% cholesterol and are high in fiber and protein content. Nonetheless, hummus has higher calorie content than baba ganoush, and baba ganoush contains vitamins B and E, which are nonexistent in hummus.

You may already be familiar with Baba Ganoush, but have you heard of Mama Ganoush? (Or Mama Ghannouj) It's similar, but instead of using eggplant, this simple recipe uses zucchini. That can be very helpful if you're avoiding nightshade vegetables.

When buying an eggplant, the flesh should be firm but give slightly when pressed, then bounce back. If your eggplant is soft to the touch, that's an indication that it's beginning to spoil. In addition, if the flesh of the eggplant is slimy, you'll want to throw it away.

I like to serve my baba ganoush with sturdy raw veggies like carrot sticks, cucumber rounds and bell pepper sticks. Toasted pita wedges or pita chips are great, too. For a full Mediterranean spread, serve this baba ganoush with herbed hummus or tahini sauce and fresh salads.

Once cool, halve the eggplant, scoop out the flesh, put them in a food processor or blender and mix them until smooth and creamy. Transfer the purée into freezer-safe containers and label. When you are ready to use your purée, simply thaw it in the refrigerator and add it to your favorite recipes.

"When you lay them on the tray to roast, make sure they're in a single layer and give them enough room to roast properly. Eggplant is about 80 to 90 percent water, so when you put them in the oven they need space to evaporate all that water and caramelize properly," says Covarrubias.

First recorded in 1763, the word "eggplant" was originally applied to white cultivars, which look very much like hen's eggs (see image). Similar names are widespread in other languages, such as the Icelandic term eggaldin or the Welsh planhigyn ŵy.

What happens if you don't salt eggplant before cooking? ›

Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream.

Solanine: Bitter and Unhealthy

We're talking about solanine. Solanine is found in the seeds and flesh of eggplants. This compound helps the plant as it is growing by acting as an insecticide.

Why do you soak eggplant in water and vinegar? Soaking eggplant in water and vinegar helps remove some of the vegetable's natural bitterness. This step also helps preserve some of the skin's color so it stays a vibrant purple even after cooking.

Yes, baba ganoush is healthy. The main ingredient is eggplant, which is low in calories and carbohydrates and high in fiber. It's also a good source of vitamins and minerals like potassium and vitamin K. It's also lower in calories than hummus since it's mostly made of eggplant versus chickpeas.

Rich, smoky flavor: The unique, smoky taste of Baba Ghanoush comes from roasting the eggplant, which gives it a deep, earthy flavor that people can't get enough of. Creamy texture: Baba Ghanoush has a smooth and velvety texture, making it a perfect dip for pita chips, vegetables, or as a spread in sandwiches and wraps.

What is the difference between hummus and baba ganoush? Both are popular delicious dips throughout the Mediterranean and the Middle East. But, they are two very different dips. While hummus is made of cooked chickpeas with tahini, garlic, and citrus, the star ingredient in baba ganoush is eggplant (grilled or roasted).

What is baba ganoush? In Arabic, “baba” means father and “ghanoush” means spoiled. This “spoiled dad” dip is the creamier companion to hummus. Popular in Arab countries throughout the Middle East, it is also a common appetizer on the Sephardic Jewish table. In Israel, it is known as eggplant salad, or Salat Hatzilim.