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An Arab recipe beyond special, baba ganoush is nothing more than a delicious eggplant paste seasoned with tahine, olive oil and lemon. And to give that adapted, we’ve separated 7 delicious and very varied recipes: it ranges from versions with peppers to a delicious option in the airfryer. Check them out!
Contenus
1. Baba ganoush simple
Ingredients
- 3 eggplants
- 2 cloves garlic
- Salt to taste
- 3 tablespoons olive oil
- 2 tablespoons tahine
- 1 lemon
Directions
- Wash the eggplants well and place directly on the stove flame;
- With a handle, turn the eggplants until they are seared on all sides;
- Allow to cool, then remove the peel;
- Place the pulp in a bowl and add the minced garlic, salt, olive oil, tahine the lemon juice and mix everything very well;
- If you prefer, beat in a blender or processor;
- It’s ready!
2. Baba ganoush in foil
Ingredients
- 1 eggplant
- 1 clove garlic
- 1/2 lemon
- 1 tablespoon parsley
- 1 tablespoon olive oil
Directions
- Wash eggplant well and make holes in the surface;
- Wrap in two pieces of aluminum foil and place directly on the stove flame;
- Bake well on all sides, and as soon as it has warmed, remove from the foil;
- In a bowl put the crushed garlic, lemon juice, parsley, and mix it all together very well;
- Remove the peel of the eggplant and put the pulp into the garlic paste;
- Mix until a paste-like consistency is obtained, and lastly add the olive oil.
3. Baba ganoush with cumin
Ingredients
- 1 eggplant
- 2 tablespoons tahine
- 1 clove garlic
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Cumin to taste
Directions
- Wash the eggplant well and roast directly on the stove flame;
- As soon as it is roasted on all sides, remove and allow to cool a little;
- Remove the peel and put the pulp in a processor;
- Add the tahine, garlic, lemon juice, olive oil, salt, pepper, cumin and pulse everything very well;
- You can serve now!
4. Baba ganoush with mint
Ingredients
- 3 eggplants
- 2 tablespoons mint leaves
- 1 clove garlic
- 2 tablespoons tahine
- Lemon juice to taste
- 2 tablespoons olive oil
- 1 teaspoon Syrian pepper
- Black pepper to taste
- Salt to taste
Directions
- Hygienize the eggplants well and roast them on the stove;
- As soon as they are roasted, remove from heat and let cool;
- Remove the peel and mash the pulp until it becomes a paste;
- Add the mint, crushed garlic, tahine, lemon juice, olive oil, chilies and salt;
- Mix until everything is incorporated and it’s ready!
5. Baba ganoush with zaatar
Ingredients
- 2 eggplants
- Olive oil to taste
- 1 clove garlic
- Tahine to taste
- Black pepper to taste
- 1 sicilian lemon
- Zaatar to taste
- Smoked paprika to taste
- Salt to taste
- Walnuts to taste
- Mint to taste
Directions
- Wash the eggplants and roast them on the stove top;
- Roast well on all sides and remove the peel;
- Separate the pulp and set aside;
- In a frying pan, put the olive oil and garlic and let it brown slightly;
- Mash the garlic well and put in the eggplant paste;
- Add the garlic, tahine, pepper, lemon juice and zest, olive oil and mix well;
- Add the zaatar, paprika, salt and mix a little more;
- Finish with the toasted walnuts and chopped mint leaves.
6. Baba ganoush with lemon and orange zest
Ingredients
- 3 eggplants
- Olive oil to taste
- 1 onion
- 1 head garlic
- Salt to taste
- Black pepper to taste
- Allspice to taste
- Cinnamon to taste
- 1 lemon
- 1 tablespoon tahine
- Lemon juice to taste
- Parsley to taste
- Mint to taste
- Chives to taste
- Orange zest to taste
Directions
- Clean the eggplants and roast them on the stove;
- As soon as they are roasted and soft, remove from the fire, remove the peel and reserve the pulp;
- Wrap the garlic head in foil and bake in a preheated oven at 160 °C for half an hour;
- In a frying pan, put the olive oil and onion and brown;
- Transfer to a bowl with the chopped eggplant, olive oil, salt, pepper, cinnamon, lemon juice and zest, tahine, parsley, mint, green onion, orange zest, crushed garlic and mix well.
7. Baba ganoush in airfryer
Ingredients
- 2 eggplants
- 2 tablespoons tahine
- 1 clove garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
- Paprika to taste
Directions
- With the eggplants cleaned, make holes in the surface and place in the airfryer for fifteen minutes at 200 °C (450 °F);
- Remove the peel and place the pulp in a food processor;
- Add the tahine, garlic, olive oil, lemon juice, salt, pepper and paprika;
- Whisk well until it forms a paste and it’s ready!
Enjoy this delicious eggplant paste with some warm homemade bread!
