Baba ganoush recipe

Baba ganoush is a classic dip, appetizer, or mezze from Middle Eastern cuisine. His name recalls an affectionate nickname for a father, we note that there are several versions of his creation. It is said that one was invented by a daughter for her father who, older and without teeth, could not chew anything other than cream. Another version says that this paste was prepared for a beloved priest named Baba Ghojnaj, who shared it with several villagers, so they named it after him. It is also said to be a somewhat aphrodisiac mixture and, according to legend, women became more beautiful by consuming it.

Be that as it may, it is a delicious roasted vegetable cream that you will love because it is very simple to prepare. Wondering how to make baba ganoush? Do not miss this recipe and cook!

Ingredients to make Baba Ganoush:

• 1 eggplant
• 1 small tomato
• 1 tablespoon olive oil
• 1 roasted garlic clove
• ¼ teaspoon paprika

How to make baba ganoush:

To start preparing the baba ganoush recipe, you must first roast the eggplants. To do this, you can burn them clean with their skin on the stove, on the grill or wrap them in aluminum and cook them on the coals or in a strong oven, at 200 ºC for approximately 30 minutes. At this point we want the aubergines to take on the classic smoky flavor of this dish. Once cooked, cut them in the middle and remove the pulp. Reserve it.

Also cook the garlic wrapped in aluminum in the strong oven at 200 ºC or in the coals, you must cook it in the same 30 minutes before. You will get a smooth and smoky garlic paste that will be wonderful in this and many other recipes.

Tip: store the garlic paste in the fridge and it will last for more than 1 week.

Process 1 clove of garlic with the eggplant pulp and seasonings. Rectify the flavor as many times as necessary.

Trick: when processing, add the oil in the form of a thread to create a very smooth, airy and smooth cream as you see in the image.

Serve your baba ganoush by mixing it with the tomato cut into small cubes. You can remove the seeds so that your cream does not become too liquid and reserve them for another preparation, such as a homemade sauce.

You can also replace the tomato with roasted bell pepper, this will add more smoky flavor to your cream. To do this, burn it on the stove or grill and wrap it in a cooking bag for 10 minutes. Peel it and cut it into small cubes before mixing it with the eggplant paste. Ready to eat the baba ganoush!