For when you have eggplant flesh; leftover from de-fleshing eggplant for a stuffed eggplant recipe like batinjan mahshi;
- Add flesh to a saucepan and cook for about 10 minutes on medium heat. Eggplant will release excess water which will help it to boil. Eggplant flesh is cooked when it is completely wilt and semi-translucent.
- Place the cooked eggplant flesh in a strainer and allow excess water to drain for 10 min.
- Do assembly steps above.
- The flavouring of making baba ganoush is always best via taste testing. Rarely ever, do we (my family), measure out making this baba ganoush dip. I highly suggest adjusting your flavours of all ingredients (but the eggplant) to your satisfaction. You won’t be disappointed.
- If boiling, be sure to squeeze out all excess juice to avoid a runny dip
- If chargrilling aubergine to make a smokey dip, scoop out the flesh with a spoon and avoid adding any of the skin. You don’t want bits of black burnt skin.
- Whichever way you make this Lebanese dip, make sure the eggplant is completely soft and wilted, it will be cooked through.
- Bab ganouj will thicken as it cools.
- Refrigerate in an airtight container for up to 7 days.
💡What to serve with?
Baba ghanouj can be enjoyed with so many foods, try it on some bread and zaatar, crackers, veggie sticks, part of a mezze or a mixed plate. From time to time, I like to make roasted chickpeas, with baba ganoush, fattoush or tabouli and a side of air-fried chips on the one plate.
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N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.