Eat This Ultra Creamy Baba Ganoush Sauce With Everything
Eggplant is not firmly established in American cuisine, and this needs to change. I’m surprised how many adults I’ve met have never eaten it, and others who won’t touch this product unless it’s topped with marinara and mozzarella. I love eggplant parmesan as much as any other girl, but there’s so much more to this versatile ingredient. Expand your eggplant flavor in the most delicious way possible with this ultra-creamy baba ganoush sauce.
Baba ghanoush is a sauce common in Mediterranean cuisine originating from Lebanon (read more about history and etymology here ). This strong pasta is sometimes compared to hummus, and while they share some common ingredients and may hail from the same region, they are distinct – two lovely snowflakes to be treasured as such. They are both blended until smooth, and both are dipping sauces that can include tahini and olive oil. But where the hummus is thick and dense, baba ganoush has a much lighter and fluffier texture. Hummus tastes like, well, mashed chickpeas, but baba ganoush doesn’t taste like eggplant parmesan without sauce. It tastes smoky, roasted, spicy, savory and slightly bitter. These flavors are versatile and can pair with everything from mini meatballs to grilled carrots , or you can simplify it with chunks of soft pita bread. The consistency is thick enough to be spread on a hamburger bun, yet light enough to be scooped up with salty chips and not feel overwhelmed.
One of my favorite things about baba ganoush is that it is relatively nutritious and, like my recipe below, can be made very low in fat. Boiled eggplant is its main ingredient, and several minor characters turn it into a sumptuous sauce. Many recipes add a healthy aliquot of olive oil to emulsify the fibrous fruit when you mix it with tahini and lemon juice, but this can be adjusted. Mixing at home allows you to control the texture. I had baba ganoush that was pulsed (some recipes just smash it with a fork) while others are almost whipped from a blender. Any texture you like is what’s best.
The following recipe for baba ganoush uses Greek yogurt instead of olive oil. I do this because I like the extra spicy flavor of the yogurt and it just so happens that the sauce comes out juicy. It’s also a great solution if you prefer to eat low-fat foods, love yogurt, or run out of olive oil. Roast the eggplant cut-side down so the fruit doesn’t dry out and browns evenly—just be careful not to hit the eggplant’s more bitter skin as you scoop out the flesh.
There are a variety of eggplants, but you can make this from a regular dark purple eggplant at your grocery store or farmers’ market. Look for medium to large ones that appear plump, have smooth, shiny skin with no wrinkles or visible bruising. This creamy sauce will have you ready to explore the wonderful world of eggplant in no time.
Ultra Creamy Baba Ganoush Sauce
Ingredients:
- 2 large eggplants
- 1 garlic clove (coarsely chopped)
- 1 teaspoon sea salt
- ¼ teaspoon ground cumin
- Juice of one lemon
- 2 tablespoons tahini
- ¼ cup plain Greek yogurt
Preheat oven to 400°F. Line a baking sheet with foil and brush lightly with oil. Cut two eggplants in half lengthwise and place cut side down on a greased foil. Make a couple of holes in the leather to act as steam outlets. Place the eggplant in the oven for 30-40 minutes, or until it flakes easily with a wooden spoon. If the narrow part of the eggplant is still firm, continue frying for another 10 minutes.
Set the eggplant aside to cool for about 10 minutes. When they are cool enough, carefully flip them over so they are skin-side down on the foil. The juice will run out, and that’s okay. Place a colander over a bowl next to the baking sheet. Drain the eggplant flesh into a colander and give it a couple of pushes and pressure to drain most of the water. Then put the eggplant in a blender. Drain the water and eggplant skins.
In a blender, add all remaining ingredients to eggplant pulp. Pulsate or blend until you reach your desired consistency. Eat with kibbe, spread it on a hot dog or dip chips in it. Leftovers will keep unopened in the refrigerator for up to six days.