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There is a dipping sauce made from eggplant called baba ganoush and here is the recipe for it. It won't take long for this eggplant dip (baba ganoush) to become a favorite! Pita bread and fresh veggies pair well with the smokey and creamy tastes of this dish, which is made with roasted eggplant, tahini, garlic, lemon, and spices. Nothing complements a Mediterranean lunch more than a big bowl of delectable Eggplant Dip, warm pita bread, and crisp veggies (Baba Ganoush). So rich, silky, and smoky! Baba ganoush is a silky and creamy Mediterranean dip similar to tzatziki and hummus. It is also inherently devoid of dairy, gluten, and nuts! What may be more appealing? I'll demonstrate how! Instead of roasting the eggplant, you may grill it if you're having a BBQ in the summer. Your blended baba ganoush, which will wow all of your visitors, will be enhanced by layers of taste from smoked and charred eggplant. What precisely is baba ganoush? A Middle Eastern dish called baba ganoush has a flavor profile comparable to hummus. Tahini oil, lemon juice, spices, and garlic are all ingredients in this dip. The only difference that matters? Roasted eggplant is used as the foundation rather than chickpeas. The taste of baba ganoush is creamy, savory, earthy, and nutty. It is a well-liked spread for sandwiches and wraps made with vegetables, as well as a popular dip for veggies and pita bread. You'll adore baba ganoush if you like hummus! What components are required to make eggplant dip? The eggplant is the big draw! Roasted eggplant tastes even better when combined with other salty and acidic seasonings. Use Italian eggplant instead since it has softer flesh and fewer seeds. Garlic may be cooked together with the eggplant if preferred. Tahini - Much like hummus, baba ganoush requires tahini, a sesame seed paste, to get its distinctive nutty taste. Lemon juice is essential for clarity and balance. Olive oil, particularly extra virgin olive oil, is used to emulsify the eggplant dip. Cumin, smoked paprika, salt, and parsley go a long way in this eggplant dip. Making Baba Ganoush with Roasted Eggplant Place the eggplant halves cut-side down on a baking sheet. They should be roasted until they are mushy, caramelized, and collapsed. The eggplant flesh should be placed in a colander over a basin. Drain it for ten minutes, then get rid of the liquid (removing the extra liquid will result in the smoothest and creamiest baba ganoush imaginable). In a food processor, combine the eggplant flesh, garlic, tahini, lemon juice, cumin, and paprika. Slowly drizzle the oil in while blending. Add the parsley and give the machine one or two more pulses. Place paprika and parsley on top of the baba ghanoush on a serving dish. Serve with fresh vegetables and pita bread! Methods for Making Grilled Aubergines The Baba Ganoush Baba ganoush has a lovely smoky taste when made with roasted eggplant. Grill the eggplant until the skin is browned and the flesh is tender over medium-high heat as opposed to roasting it. Use a sharp knife to test the cookedness of the grilled eggplant if you're not sure. It should go easily in and out with little resistance. Can it be made in advance? Prepare the eggplant dip three to four days in advance if you want it to be chilled. Simply store it in the refrigerator in a container with a tight-fitting cover until needed. How long does the dip make with eggplant last? In an airtight container, the remaining dip may be stored in the fridge for up to four days. What dishes go well with eggplant dip? Use this homemade baba ghanoush recipe to enhance your Mediterranean cooking! It goes well with Greek Nachos, Rack of Lamb, Stuffed Zucchini Boats, and Israeli Couscous Tabbouleh Salad. It is also fantastic served as a dip with freshly cooked handmade pita bread, sliced cucumbers, red bell peppers, and carrots. Crackers With cherry tomato on crostini The Wine of Baba Ganoush Complements The smokey and somewhat sour dip works beautifully with a Pinot Gris that has overtones of citrus that are sharp. Grilled vegetable classic pairings call for rose. Do you just want to have fun? Cava usually goes well with smooth baba ghanoush! Ingredients

• 2 pounds of eggplant (about 4 medium or 2 large eggplants)
• 3 cloves garlic (minced)
• 3 Tablespoons tahini
• 2 Tablespoons lemon juice
• 1 teaspoon salt (to taste)
• 1/2 teaspoon ground cumin
• ¼ teaspoon smoked paprika (plus extra for garnish)
• ⅓ cup extra-virgin olive oil
• 2 Tablespoons chopped fresh parsley (plus extra for garnish)

Instructions

1. Set the oven's temperature to 450 degrees Fahrenheit. Put the eggplant halves on a baking pan. Flesh side down, bake for 35 to 40 minutes or until soft.
2. Let it cool until it can be handled.
3. Slice the eggplant in half, place the flesh in a strainer over a dish, and let the liquid drain out for at least 10 minutes.
4. In a food processor or blender, combine the following ingredients: eggplant, garlic, tahini, cumin, and paprika. Add the olive oil and pulse to combine. Add a couple of parsley sprigs to finish. To taste, add salt and pepper to the food.
5. With pita bread, diced veggies, more paprika, and parsley serve baba ganoush.

rules for grilling

1. Set the grill's temperature to medium-high. Grill eggplants for 25 to 45 minutes, depending on size, or until the skin is browned and the flesh is tender.
2. For about 10 minutes, place the covered, grilled eggplant in a large stockpot or dish. By doing this, the eggplants' steam is preserved while they cool.
3. Continue to step 3 above.