As a child, baba ganoush was a funny word. It felt like the obvious magical invocation to follow up an alakazam that didn’t do the trick.
Now I know better, though it’s still just as magical. (This is surely the least-NSFW instance of waxing poetic about an eggplant you’ll find on the interwebz.)
So, What is Baba Ganoush?
Baba ganoush is a dish of mashed eggplant, sesame seeds, olive oil, and seasonings, baked or broiled, and originating from the Middle East.
It’s oddly refreshing despite how thick and pasty it is.
The Persian Gulf also has a modified version, usually including cumin and/or coriander.
Baba Ganoush Questions & Answers
Here are answers to several commonly asked questions about baba ganoush:
Eggplants are rich in fiber, while also containing the antioxidant nasunin, which helps to improve the brain’s blood flow. A quarter-cup serving contains 6 g fat, 10 g carbs, and 4 g protein.
According to SFGate, a quarter-cup serving of baba ganoush has only around 120 calories. This is much lower than even the low calorie amount inside hummus (around 200 calories for the same amount).
Baba ganoush is best when it is still warm. However, it can last in the refrigerator for 3-4 days.
As a dip, eat it with toasted pita or khubooz flatbread, or you can go healthier and eat it with sticks of celery or carrots. It also makes an excellent, healthy alternative as a spread on sandwiches, replacing mayo, for example.
Sometimes spelled as baba ghanoush, baba ghanouj, and bābā ghannūj, the Arabic word “baba” means “father,” while the word “ganoush” translates to roughly “pampered.” So, it generally means “pampered daddy.” As for the spelling, it is a Latin transliteration from Arabic, and even the foremost dictionaries list it differently.
Baba Ganoush Recipe
To close things off, here’s a simple recipe for a standard baba ganoush you can make in minutes.
- 2 large eggplants
- 5 tbsp tahini paste
- 1 tbsp lemon juice
- 1 tbsp minced garlic
- Salt to taste
How to make baba ganoush:
- Grill the two eggplants straight on the burners until the skin is charred and each eggplant collapses.
- Place the two eggplants in a bowl and allow to cool (15 minutes or so).
- Mix in the tahini paste, garlic, lemon juice, and salt until even and smooth.
- Drizzle some olive oil on top before serving, and enjoy!
Some tips: If you grill the eggplants covered with some mesquite wood chips to smoke, you won’t be disappointed! Also, try adding a few teaspoons of a full-flavored yogurt to really cream it up.
Eat it with some toasted pita bread or khubooz flatbread, and enjoy!