Baba Ganoush: A Versatile Dish For Every Occasion

Are you ready to elevate your appetizer game? Look no further than baba ganoush - the versatile dip perfect for any occasion. This Levantine classic is made from roasted eggplant, tahini, lemon juice, olive oil, and seasonings, resulting in a creamy and flavorful dip that pairs perfectly with pita or veggies.

But don't let the traditional recipe limit your creativity - add your own twist like I do with my recipe. I recommend using Italian eggplants for a different flavour and adding finely chopped parsley for an extra pop of freshness. Plus, straining the eggplant flesh ensures you won't end up with a watery dip.

Don't be intimidated by the process either - making baba ganoush is easier than you think! Even without an open flame to broil the eggplant, the oven method works like magic. And while a food processor can make the dip extra creamy, it's not necessary - many people prefer the texture of hand-mashed eggplant.

So why not try your hand at making baba ganoush? Impress your guests with this delicious and versatile dip, and don't forget to check out The Modern Nonna's website and Instagram for more tasty recipes.

Get ready to make some delicious baba ganoush! Here's what you'll need:

For baking the eggplant:

• 3 pounds of eggplant, cut in half (you can also use 3 medium Italian eggplants)

• Salt and a drizzle of olive oil for each eggplant

For making the spread:

• 2 cloves of minced garlic
• 1/4 cup of tahini (or mayo if you're allergic to sesame seeds)
• 2 tablespoons of lemon juice (or to taste)
• 1-2 tablespoons of finely chopped parsley
• 2 tablespoons of olive oil (adjust depending on desired consistency)
• Salt to taste

Now, onto the cooking process:

1. Start by washing the eggplant and patting it dry. Cut each eggplant in half, and then score the inside with lengthwise cuts followed by diagonal cuts, creating a square or diamond pattern.
2. Line a baking sheet with parchment paper and drizzle it with olive oil. Place the eggplants flat-side down on the sheet and sprinkle with salt.
3. Bake in a preheated 400°F oven for 40-45 minutes or until the bottoms are caramelized and the tops are soft. You'll know they're done when you can easily insert a knife into the skin.
4. Let the eggplant cool for a bit, then scoop out the flesh with a spoon into a bowl. Strain the flesh if necessary to remove excess water.
5. Mash the eggplant with a fork to your desired consistency, then add the rest of the ingredients one at a time, stirring in between. Start with the tahini, then add the garlic and lemon juice. Gradually stir in the olive oil until the spread is light in colour. Finally, adjust the salt to taste and stir in the parsley.
6. Your baba ganoush is now ready to serve! Enjoy it with pita bread, eggs, or even on toast in the morning.

Here are some additional tips:

• Cumin is traditional but optional. Feel free to omit it if you don't like the flavour.
• If you end up with a watery dip, you can strain the eggplant flesh over a bowl to remove excess water.
• While a food processor can make a creamier dip, many people prefer the texture of hand-mashed eggplant.
• Remember to adjust the ingredients to your liking and taste as you go. If you're allergic to tahini, you can always use sour cream or mayo.

Impress Your Guests Today with The Modern Nonna’s Homemade Baba Ganoush

With these easy-to-follow steps, you can make a mouth-watering baba ganoush that will have everyone asking for the recipe. So why not add this delicious and versatile dip to your recipe collection? And don't forget to check out my website or Instagram for more Modern Nonna recipes to take your cooking skills to the next level.

Let's get cooking and make some delicious memories!