Baba ghanoush with crispy grilled flatbread
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- Опубліковано 31 сер 2022
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**RECIPE**
For the dip
6-7 lbs (3 kilos) fresh eggplants
1-2 lemons
garlic (I used like 5 cloves but that was a lot)
cilantro or parsley
tahini
olive oil
salt
spices, if you want (coriander, cumin, sumac, etc)
For the bread
3/4 cup (175mL) water
1/4 cup (60mL) plain yogurt (can replace with water)
1 teaspoon dry yeast
1 teaspoon sugar
1 teaspoon salt
1/2 cup (60g) cornmeal (skip if you want softer bread)
bread flour (as much as it will take, about 2 cups, 150g)
To make the bread dough, combine all the ingredients with as much flour as you can stir in. Cover and let sit for 20 minutes, then knead in as much additional flour as the dough will take. Cover and let rise until doubled, 1-2 hours. Divide the dough into six little balls and let proof for a half hour.
Flour the dough balls and roll them out about as thin as you can, docking them with a fork if you want lots of small bubbles instead of one big one. I like to lay each one on a little slip of parchment paper, stack them, and put them in the fridge until I'm ready to grill - they're easier to handle if cold.
Ignite a bunch of charcoal, put it in the grill, cover it with a bunch more unlit charcoal, and lay on the grate. If using a gas grill, just get it as hot as you can. Same if you're using your oven - ideally, use the broiler. Pierce the eggplants so they won't explode on you when they get hot, throw them on the heat, cover, and roast until almost completely incinerated - the skins should be burned to crisp and the flesh should be dark, soft and considerably shrunken. It took me about 45 minutes, but that'll vary a lot.
While you're waiting, you can mince your garlic.
Pull the eggplants off, cut them open, let them steam out until you can handle them, then scoop out the flesh, keeping burned bits of skin to a minimum. Drain as much water out of the flesh as you can - I do this by squeezing it in a tea towel, but some people use a sieve, some people use a salad spinner, etc.
Now you just stir in as much garlic, lemon juice, tahini, olive oil, salt, herbs and spice as tastes good to you. When adding in the tahini and olive oil, drizzle it in slowly and stir really aggressively to form an emulsion. You'll want a lot of olive oil - enough to give you mayonnaise consistency at the end.
Scrape down the grill grates, slap on the doughs and cook for a minute or so on each side until puffy. If you want soft bread, pull the loafs when they still look a little doughy. I like them crackery, so I let them brown a little more.
Rip and dip. - Навчання та стиль
I'm lebanese and this is the first time i thought of the actual meaning of baba ghanoush as being flirty dad and i cant get it out of my head
W er😂
Does kubbeh have any hidden meaning? It’s my favorite dish
@@somerandomguybody6514 I'm not from the levant but I am Arab, I don't think kubbeh has any hidden meaning in Arabic, although there must be a story of where that name came from.
Well the legend in Damascus is that it was first invented for a very picky priest, and his chef created Baba Ghanouj for him specially.. because he was 3m ytghanaj 😂
Someone once told me there's also Mama Ghanoush made with kousa. Who comes up with this stuff?!
As a Lebanese native and very big fan of you since years I gotta say few notes on it. We usually don't add tahini to baba ghanog this is thonly difference between it and motabal. We also add raw dinced onions with pomegranate( fresh/dried).
I gotta say you nailed it with the recipe. I know the recipe is not 100% traditional but after all we eat what we love to taste. Can't wait to see more Middle Eastern/Lebanese dishes. How about Mankouche it's a Lebanese pizza. Best of health and luck! Love your channel.
I would never have guessed pomegranate but that sounds tasty
Growing up my family would always layer fresh pomegranate seeds on the top of the baba ghanoush rather than mixing them in, and would include a fairly large sized bowl of them on the side as well.
honestly this is the kind of thing that I love Adam's videos for. You get the traditional recipe from the comments, from people who are really happy to see their culture being appreciated online globally, and Adam provides an easy to do at home option that's just based on his preferences
@@mayboucher9542 pomegranate seeds and pomegranate molasses are one of the most delicious things to add on food
We use it on many of our dishes in the levant
Not to invalidate your point, but in Egypt we make the exact recipe he did but we also add some more spices (the most important one is cumin) and we put some white vinegar in there too.
Ig everyone has their own take.
As a Syrian: great recipe!
Also: I appreciate that you called the added film of oil on top “pretty”. There’s a clip of Gordon Ramsey doing his iconic shouting at a small Arabic restaurant cook because they put that film of oil on top of hummus. Bugs me a little whenever I think about.
This is confusing. I haven't seen the clip you're talking about, but I have seen clips where gordon garnishes a soup with raw olivd oil.
He's a dick. I always think it looks much prettier and more appetizing when they do the oil on top.
I make my store bought hummus fancy that way lol.
@@CHEWYCHEWYQQ I doubt the man would stand behind everything he's shouted on a show. He obviously values entertainment value over consistency, and I think that's fine as a TV personality. That said, I also think it's at least a little racist to badmouth the cooking traditions of other cultures.
if this is the same clip i’ve seen, i do personally think they put too much olive oil. it looked like a pool of oil, rather than a film or drizzle. And the hummus was thin so it ended up being soupy. I think that’s why he was so angry, not just because they put oil on hummus. Could be a different clip though, im not sure.
@@GabrielVXIX personally i cant eat hummus without olive oil so i put alot of oil on the dish
But i can see why it could be a problem for chef that doesnt know what customers prefere
I love baba ganoush, each year we buy around 10-15 kgs of egg plant, grill all of them and store the pulp in the freezer. Take some out, let it thaw overnight, and in the morning you'll be able to cook a week's worth of breakfast in 10 minutes.
Week's worth? That's just for a day or two. I think I would need at least 30-40 kgs worth of baba ganoush a year to grow tired of it.
I think you might have just changed my life. That is genius!
You’re eating baba ganoush for breakfast? What else goes with it?
@@LARKXHIN Usually it's for a lazy breakfast, so I spread it on two pieces of bread and have it with some other lazy breakfast items like tomatoes, cucumbers, radishes paired with cottage cheese
That’s a great idea! Thanksssss!!!
This is Metabal my friend. It actually looks pretty decent. Syrian here. Baba Ghanouj is pure egg plant with lemon juice, olive oil, parsley and and garlic ( fresh pomegranate on top, or just the molasses when you are fancy enough). Usually Baba Ghanouj is eaten with a fork because it is kind of a side dish or Mezza next to Grilled meats or Kippe, but Metable is almost exclusevly is eaten with bread. Funny enough, it is 'Egg plant season' in the Levant now, and people in the good old days used to call it the crazy season because they are going to do every thing that is humanly possible with this vegetable. They pickle it, they make into Makdous, they dry it, fry it, grill it, some even make Eggplant jam from it :D anyway, I hope you and your family enjoyed the Baba Ghanouj.
I don't think any Arabic restaurant in Detroit, where I am and in which there's a huge Middle Eastern (mostly Lebanese) population, would not classify the video recipe as baba ghanouj, because the roasted eggplant is pureed, and in moutabal, it's diced, or at least left chunkier. I'll have to quiz the owners of the only Syrian restaurant in my home neighborhood about it : )
Neat! FWIW, this is what we call baba ghanoush over here.
@@aragusea in lebanon batenjen moutabal and baba ghanouj are the same, at least were I was raised. Many dishes are made very differently across the country.
@@aragusea well whatever its name is, it is delicious :)
@@tamcon72 I think most restaurants are going to serve what is popular under its most commonly used name. I see it all the time in Germany and France, where i went to many middle eastern Restaurants ordered one thing and got another, they always say "this is what the costumers here know, and we serve what they know. " I don't mind it usually as long as the food tastes good.
As someone from the Levant, this was pretty good - You don't need to squeeze out the liquid (especially if adding Tehini..) + Mint is Eggplant's best friend.
מנטה או נענע?
I love reading stuff like this. As I don't remember recipes well, I focus on learning techniques and flavor combonations.
@@Barakon movemove
@@Barakon idk why you're asking in Hebrew but they meant mint as in the herb Na'na' or Mentha leaves
@@JBugz777 lmao is that what goygle thinks spearmint is?
I love that you mentioned sumac. It is quickly becoming one of my signature secret ingredients in the kitchen. Delicious.
I've made ricotta/feta + spinach triangles with puff pastry in the past and adding sumac gives a very delicious, zesty touch without making the filling wet like lemon or lime would. It's sort of like the garlic powder of lemony flavour
Just gathered this year's harvest by the local train track
Love covering kebab or chicken with plenty of sumac. I think it's one of those things the western world is sleeping on
I love how you burnt the bread and passed it on as a learning experience. Makes me feel better and making mistakes myself. Thank you ❤️
Wow adam makes baba ganush very hard
Here how i make it u need 1 big eggplant u turn on ur gas stove on low heat put u eggplant direct ob flames and dont forget to stab it with knife keep turn it around until its all soft and burn outside and soft inside it will take like 10 minutes let it cool down remove the skin add 1 garlic clove and some olive oil .. salt
Optional ingredients : dice " tomatoes - onions "sweet /green" - bell peppers "
Enjoy 😊
It seems like a bunch of video topics Adam's covered before met in the middle in this video: autolysing, cucumbers, eggplant (vs. aubergine vs. brinjal), emulsions, mucilage was even mentioned, and "What oil, sugar and yeast do in pizza dough (in varying amounts)" could apply here as well. I'm sure there are probably more that I missed, but I like how some of the more technical videos on this channel tie in with the actual stuff he makes.
Honestly, I think Adam is just learning as he goes and we’re all along for the ride. We get to witness his education and application. Love it!
@@ThePopTartKids That’s fine too. I’m just saying whether it’s intended to tie in or not, I like it.
adam ragusea cinematic universe
It’s like videographic heterogeneity
It’s because hes constantly learning new things and shares them with us. So if you’re consistently watching his channel, we’re all learning together!
Hey Adam, a Jordanian here. I really would love to see a video about Mansaf and I think you would really enjoy making it as well and researching its history. Cant beat Mansaf!
I love a good garlic delivery system 😋🧄🧄🧄🧄
The only time I've ever heard the term "Baba Ghanoush" was as a joke name in an old TV show called "Most Extreme Elimination Challenge" / "MXC" / "Takeshi's Castle, but given a joke English Dub" (It is a product of it's time, so it's not for everyone). So now learning that it's actually food is incredible to hear after nearly 20 years from when I first heard about this.
Came to the comments to see if anyone mentioned it.
Same
"Minimize burnt skin" is such a good advice in general, thanks Adam
As a ginger who has spent plenty of time roofing, I feel this.
Literally.
@@hhiippiittyy what.
@@bar111a.5 he's pale and has done work on a roof, a classic recipe for a sunburn
@@bar111a.5 they are a redhead; people with ginger hair have a tendency to get sunburnt easily
@@ExpandDong420 thank you omg
btw your outdoor tiles can explode from heating a chimney starter on them from what i've heard. probably best to do it on the grill to be safe
Nice recipe. You can also roast an onion with it and grind that into the mix, and then add some chopped green chillies. That makes it extra delicious in my opinion.
The secret is to stab slits into the eggplant and stuff it with garlic cloves.
@@pnourani that's a fantastic idea
Fun fact: we have a version of baba ghanoush in India called "Baigan ka bharta". And funnily enough, we eat it with flatbread just like that. It's also a bit spicier with different spices (I couldn't tell you what they are)
Daal Baati/Baafle and Baigan ka bharta!
Both my parents are Lebanese, and I’ve also known a similar dish called “mutabbal batenjen” (mutabbal made of eggplant) as opposed to (“mutabbal hummus” which is more known as “hummus” here in the US)
So basically whenever I visit Lebanon or a close Lebanese relative, we’d say we’re making (or eating, etc) mutabbal, others would ask what kind of mutabbal? (As of asking what specific variant if mutabbal)
“Mutabbal batenjen” is basically made the same way shown in this recipe except without the added greens and vegetables within the emulsion.
Stir-fried eggplant slices with a small beef or pork patty in between them is one of the best things ever
Need to try this!
First time I heard of baba ganoush was on MXC (Most eXtreme Elimination Challenge) when they used it as a fake surname. It's interesting to learn about it!
FWIW, I usually just stand up my charcoal chimney straight in the grill when I'm lighting it. No cleanup. I know how you love no cleanup.
This is why I watch your show, you do things I don't see or see often. Plus the seamless ad integration.
Several years ago my wife introduced me to using a micro planer for garlic. For making a fine garlic paste it is an excellent tool and well worth trying out. Thanks for an excellent video!
We have a similar dish here, called simply "egg-plant salad" or μελιτζανοσαλάτα /melid͡zanosaláta/ with two variations. One is with egg-plant, parsley, white vinegar, garlic, raw onion, red sweet pepper, salt and pepper, and the other is with egg-plant, lemon, white vinegar olive oil and salt (nothing more). The latter is called “Πολίτικη”, I.e “of Constantinople” (present day Istanbul) a recipe of the Greeks in Anatolia and has the colour and the consistency of mashed potatoes
One of my favourite things :) Anytime I'm in a Middle Eastern restaurant the entrees are usually good, but the meze are usually the best part of a meal and baba ghanoush is easily the MVP :)
I'm pretty sure I could live off baba ganoush, and I am so happy to finally find a way to make it myself! Thank you so much for this!
I love baba ganoush! My dad used to take the family to a really great Lebanese restaurant, where we had mixed mezza plates and fried cauliflower, lady's fingers, etc here in Sydney, Australia. Unfortunately the owner shut down about 25 years ago but it inspired my dad to start making the food himself, and there's lots of great places that exist here today, very generous servings for not a huge amount of money. Garlic is definately bae.
Cleveland St? There used to be lots of Lebanese restaurants there. Turkish too.
@@gpwnedable Maurice's in Newtown
I tried this today, Since I am not a good cook by any means,the end result was quite different and pretty disgusting looking,but the taste was still weirdly addicting and great.
Definitely worth giving a shot.
I absolutely fell in love with your channel about 2-3 years ago. Your presentation is bar none!
If anyone wants to start loving eggplants try "baingan ka bharta" It's smoked eggplants fried(flesh only removing the burnt skin)with a bit of onion, tomato, green chilli, turmeric and red chilli topped with cilantro, it's my fav vegan dish.
Just made all of this. Pretty fricking tasty. I’ve made baba in the past very similarly, but never made fresh bread with it and you gave me all the reason and confidence I needed to try it myself. Cheers bud! Keep giving home cooks inspiration 🤙
I recently discovered the wonder of eggplant as a filling. It absorbs juices so well and keeps everything moist. It's great on napolitan pizza, it's great mixed with ground meat in stuff like dumplings.
I love how his bowl is chipped on the side. it's just a normal family. Love it!
This looks lovely. Baba ghanouj is one of the very few ways I like eggplant, but it's such a lovely preparation! Minimising burnt skin is excellent advice both for the dish and for the cook making it
I've heard it translated as "spoiled old daddy". The story is apparently that it was concocted for an old man who had no teeth and couldn't chew his food. Maybe "flirty/coy" and "spoiled/pampered" is the same term in Arabic?
it is here in lebanon
The version i learned to do in israel/palestine is about 50/50 thina and eggplant.
You can prepare the thina separately (easier to mix the water without all the chunks in it). All the smoking/roasting under the lid of the eggplant before the burning was not needed, you get the smoky flavor anyway once the skin burns and it will burn as you said yourself few times - it's what gives it the smokey flavor which is why baked in oven can get you same texture but not that smokey flavor. We usually make the eggplants on the grill when you start it up for the meat or fish and at the start you have the big fire before you get proper coals, that's when you can roast/burn them quickly in the direct fire and remove when it collapses and soft to squish (another note you can get the same effect on a gas burner (since you get the smoke from the burnt skin of the eggplant not necessary the charcoal) but cleaning the burner after you got all the juice dripping on/in it is quite a problem, when i worked at the fields we had one dedicated burner for that with only like 2 holes where gas still got through XD (4 men cooking lunch for themselves XD).
The liquid squeezing completely unnecessary in my recipe since you need liquid for the thina (can make the thina less liquid beforehand so it will absorve the liquid, better than water) but i guess in your recipe with less thina it might get too runny.
Loved the garlic amount, loved the eggplant flesh removing technique, loved the addition of green herbs.
Another note - if you put too much lemon in it, it will loose some of the sourness after a day in the fridge and it's a great dip to eat the whole week, tastes as good after a day or two in the fridge.
If you put tahini doesn't that make it muttabbal
It’s called Palestine 🇵🇸 Israel is a colonial state !
Here in Romania we mix the griilled eggplant pulp with homemade mayonnaise and spread it on bread
I use a little sesame oil for flavour since I don't use enough tahini to justify buying it. Lots of wiggle room with dips 👍
I love when you cover levantine food
Absolutely love your content...my daughter and I watch and you've taught us some amazing new skills...thank you!
I am here for Adam's short shorts, he just happens to be making baba ghanoush haha. But this has inspired me to try ghanoush again, used to dislike it but the recipe looks good.
I know you’ve already talked about being intentional about this, but I just want to reiterate how great it is to see the little slip ups and improvement suggestions you give/leave in to your own recipes to remind us how we don’t have to be perfect in the kitchen. Or the backyard
Few suggestions:
1. Skip the grits. Do it right on the charcoal, or ideally, wood (after the flame has died). Both for the eggplants and for the pitas.
2. The best flavors are in the juices, dont squeeze them out. Mix them into the tahini.
3. Finely chopped Meant is just amazing as an herb for this one.
Don't make a meal out of it. It's a salad. A side dish, or something to spread on a toast, or to put in the sandwich you give your kids when they go to school.
Can be pronounced also baba r'anush (r from the throut)غ.
Although it won't be baba r'anush anymore, you can replace the tahini with yogurt and this too is amazing.
It's called 'baigun ka bharta' in INDIA just a spicer version. We also eat it with flatbread and it tastes really nice.
plus bharta has like tomatoes and stuff right?
Its always amazing to me how much smoky flavor you get out of the roasted eggplants. Turned a couple eggplant haters into Baba ghanoush enthusiasts before with this dip. The trick to make any middle eastern dip like this look pretty is to make a little circular moat in the dip, add a little bit of olive oil and the sprinkle some sumac or paprika on top. Garnish with an olive or two or some fresh chopped parsley.
In northern Iran we have a similar dish made with grilled eggplants called 'mirza ghasemi 'which I think you should also check out. Iranian food doesn't get nearly as much love as it deserves. Northern Iran is a treasure when it comes to unique flavors, and I don't think you'd be disappointed.
Can we just appreciate how international Adam is and how his cooking is the most realistic for the average person like me who’s learning to cook.
I love eggplant and especially in this form. It's interesting, how many varieties of this recipe exist. Not only the middle eastern Moutabal and Baba Ghanoush, but the romanian "salata de vinete" is very similar! (ofc sans Tahini)
I had Baba Ganoush at my Coptic Egyptian friends' home....love it!! Everything was delish!
I will definitely have to try this! I also love the way you worked Aura right into it! Nicely done. It's like you have a lot of experience doing videos with sponsors or something.
Garlic delivery system! Love it! Excellent video, Adam!
Just looked for you on Patreon - you're not there that I can find.
A tip I picked up from a Greek about this is to halve the eggplant. This does up the cooking and removes way more water at the cost of space
Thanks for using kg and lbs. this make it so much more easy to follow
we do something similar in Georgia (the country) we fry sliced eggplant in a pan and add garlic, walnut, and vinegar. sometimes we also add pomegranate seeds. so I recommend you give it a try with walnut and pomegranate i think it would taste great (I recommend using a food possessor for walnut but make sure to not get it too smooth)
Thanks for your videos, it makes sense that you're a journalism prof, given how well spoken you are. The detailed info, easy to follow instructions, but especially the info I don't usually get- has really helped me cook. It's super extrapolate-able to other food. Anyway thanks, I'm sure you hear it often, but thanks. From sf, CA. -bout to enjoy some baba ghanoush :)
About tahini, actually it can form an emulsion without any emulsifier like garlic. The sesame seeds contain an emulsifier in them named Cephalin.
That's why when you take raw tahini and adds a bit water it becomes thicker, but when you add more water it then becomes thinner. Try it!
Adam, I think it's worth a video in itself.
awesome post for one of my favorite dips! ty so much adam!!!
I love baba ghanoush (personally, I much prefer it to hummus), and I finally tried making some on my own (with an oven). It came out pretty good... though I think I used too much lemon and not enough garlic, plus not a great emulsion, so thanks for the tips ^_^
In India we have something similar. You roast the eggplants, then you add oil(mustard) onions, garlic ginger, (dont forget the spices!) etc in a pan. Cook it and then add the roasted eggplant (skin off). I've never had baba ghanoush but I expect it'd be similar.
we have a similar dish in Romania (we use either mayo, or use onion and oil) but the detail we do is that we never touch the eggplant pulp with metal, allegedly that alters the flavor. For this reason we use wooden knives, spoons and such when mincing it up and mixing (ceramic bowl is fine). Now, is this true? No idea, probably not, but feel free to try that out and see if it makes a difference.
My favorite (romanianized) way of eating them is with bread and tomatoes, I think tomatoes really complement the flavor brilliantly (at weddings you'll even find this in a big tomato chopped up into a bowl that holds the eggplant dish inside of it)
It could be true with some metal utensils but I think nowadays everything is covered with a non reactive coating
@@rihardsrozans6920 that's very likely how that originated and it persists simply cos everyone learns to cook through osmosis and you never really learn why you do 1 thing and don't do the other xD
I was going to write the same, but from Hungary. We just simply call it "eggplant cream" and most people would say it came to us from Transylvania. Which might be true of course from a certain pont of view, but like so many other things - like stuffed cabbage, which most would consider a traditional dish here - this is probably also originated in the middle east. Tomatoes are a must indeed! :)
@@MonkeyCycle13 we call it "eggplant salad" which it definitely isn't haha :D I do wonder if we got it from the middle east, or from hungary, lots of great romanian dishes are one or the other, with the ocassional slavic influence as well
@@rihardsrozans6920 most metal utensils nowadays are made of stainless steel, which is itself nonreactive
There's an italian version of this. It uses less garlic, parsley, olive oil, maybe some chili, maybe some vinegar. It's delicious really. I don't think the appearance really does it justice. It's also apparently very good for type 2 diabetics. It seems that eggplants, with all the soluble fiber, slows down the glycemic peak. Really an underrated dish. We always prepare it in the summer where there's plenty of eggplants.
That's a Saturday afternoon ordeal just chilling and cooking. It'd be awesome homemade!! Might give it a go this summer.
The Marx Max Muscle "little too smooth mansoon" reference just really hits home.
In Egypt, baba ghanoush is mostly eaten as a salad not a main dish. Often served with sea food or grilled dishes. Very fascinating to se it prepared as a vegan main course. Also a small trick we do in Egypt to cook the eggplant is to put it directly on the fire stove and letting it sit till it becomes mushy in the inside and black charred on the outside. IDK if this will give the same smokey taste as a grill but i sure never tried the grill method.
I love Baba ganoush! My favorite dish very similar to it but which I simply love because I am Indian is Baingan Bharta. Very similar in taste, more spicier and is a curry rather than dip. Everyone should try it out!
There's a bazillion ways to garnish Bob a canoe to make it look absolutely gorgeous. Pomegranate seeds, pomegranate molasses, drizzles of olive oil, sprinkles of Aleppo pepper, sumac, or za'atar.
I usually do a zigzag drizzle of olive oil and then one stripe each of Aleppo pepper and sumac.
Eggplant slices with mayonnaise and garlic topped with tomato slice is awsome
Burn it, smash it, and SMEAR IT - Baba Ghanoush
Really good production quality, your cameras are super high definition now, and it looks great.
That was really interesting! I always wondered how moutabal and baba ghanoush were made! I think what you made is moutabal actually, I don't think baba ghanoush has any tahini, and I've never seen it made without tomatoes -- although I'm sure there are overlapping regional variations, and the dishes are so similar, there's an argument to be made for just calling it by the name most people are familiar with. Also, I may be wrong! I'm not Lebanese. The colors were unusual in this one, was it a stylistic choice?
Those two dips are almost the same they both include eggplant mash, lemon juice, olive oil, garlic and parsley but with moutabal you add tahini and with bana ghanoush you add vegetables like onions or bell pepers or pomegranate or tomatoes as you said.
India we have a similar recipe
We call it baigan ka bharta, baigan = eggplant and bharta = mashed up.
So baigan ka bharta is basically mashed eggplant for us. It’s fascinating to see that different places converge into making the same dished across the glob
Really enjoy your outdoor color grading on this one, an improvement from your channel’s usual fair
@@paddyotterness lol, I guess I always thought the expression meant like a state fair, something you present
We also have very similar roast eggplant dishes in China. The only differences is what we mix up with the eggplants.
Here in Romania, we do have a similar recipe which we usually just call eggplant salad. Just roasted eggplants, some mayo and some people put raw onion in it. I despise the onion, but you can use it, or don't. It's your choice, really.
The only constant is roasted eggplants. I was pretty old when I found out some people add mayo.
Never a day in my life I considered Eggplant appetizing until I saw this video. To be honest though, it's mostly about the bread. I'd probably make a softer naan style bread for it though.
i love eggplant and never know how to make it. looking forward to making this one
So that's what baba ghanoush is. I always wondered. I hate eggplant, too, but this looks like it could make it palatable.
Definitely gotta try this one! I always wondered what it was.
Tip for the grill chimney igniter thing, use it on the grill grates to avoid making a mess
This reminds me of baingan ka bharta. Its one of my favourite dishes.
You can also buy canned/jarred roasted eggplant pulp at middle eastern grocery stores. Baba in about 5-10 minutes!
Great recipe,,I don’t usually eat this, but I may try it! Also, I suggest making a hummus tutorial. It’s easy, but the magic of it is how much you can experiment with it. Add whatever you think would be great, and share it in your channel(s?).
fan fact baba ganoush is made in greece too with another name ("melitzanosalata", which translates to "eggplant salad"). My grandma would always say that you have to put the eggplant on a really hot hot open flame (gas stove for example) and roast it like 10 min or so. The main goal is to achieve a bright white color and a smokey flavor. Combined with olive oil, a lot of garlic, parsley, finely diced onion, green and red pepper. Ultra tasty.
Baba ghanoush is a main dish in our house. It's soOo good! Also tabbouleh!
Hey Adam what’s your favorite kind of garlic? Up north here in Minnesota we have hard stemmed garlic and my favorite is music or Romanian red. Montana giants are also great.
i made baba ghanoush yesterday!!! as an eggplant lover its one of my fav ways to make it :)
The pronoun “I” should always be capitalised.
After using punctuation (in this case an exclamation mark) you need to use a capital letter after, proper nouns should also be capitalized so it’s “Baba Ghanoush” (if that is how you spell it). Seems like you’re on a computer.
@@grammarpolice8909 im gonna make ur day a living hell bye giving you soo manny grammer errors.
@@grammarpolice8909
Little things for little minds.
You mind must be tiny indeed.
@@grammarpolice8909 Woah, looks like you need a little help with your writing. Not to worry as I’m here to help. {} = correction
[] = explanation
“After using punctuation (in this case {an} exclamation mark) [the article is needed and the comma is unnecessary]
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@@grammarpolice8909 shut up
Baba ghanoush with your pizza bread is probably the best thing I’ve made at home. Made it as a side to a meal and my mum said there was no point in cooking as we would have all rather just eaten that.
I had this when I went to Jordan and it was one of the highlights of the trip! My only issue was that we had a ten course meal thus I could not shove as much baba ganoush in my mouth as I truly desired.
Yay! More veggie recipes please. YUM 😋 I make an eggplant dip that someone said is like baba ghanoush. I sauté onions and bell peppers and garlic and diced tomatoes and chopped eggplant, adding each in that order. When I add the eggplant, I put on a lid and let the veggies simmer until everything is soft. Then I puree, but not thoroughly, so there are still some bits, not totally smooth. Add some oil and vinegar and season with salt and pepper if desired.
p.s. I agree with you about garlic.
That sounds really good! I think I might do that, but I'll probably take a potato masher to it instead of pureeing, and use it as a chunky spread on toast or something.
@@ErikHinrichsen Good idea! I think the recipe I originally followed to make this the first time many years ago suggested mashing it as an alternative to using a blender. I was making it for a young kid back then who preferred a smooth texture.
Even now, I can steal hear Anomally scream "BABA GHANOUSH!"
Deep fried mayonnaise ball slabaghanoush is my favorite. Thanks Adam.
Do this on a gas stove, just put a layer of tin-foil around the fire to save on cleanup. takes basically no time or effort
Flirty dad. Damn Adam, this could be your new pseudonym.
I always make this one when I BBQ, but much prefer when the eggplant isn't emulsified and is just cut up into chunks.
And a pro tip - adding some hot fresh peppers really elevates this dish in my opinion.
My family and I have been absolutely devouring Baba Ghanoush at my local shish place for decades. I never figured I could make it myself. Super exciting!
its food ofc u can make it urself silly
Could you do a video about freezer burn? What is it? What causes it? How to prevent it?
Never seen someone use baba ghanoush as a main dish. Always been a side dish (and a delish one at that) for me.
i think you'll love tortang talong. It's a Filipino dish made by pan-frying grilled whole eggplants dipped in an egg mixture.
I love those Trader Joe dish rags - a little bourgeois, but a little touch of goodness for making prep and clean liveable goes a long way
Hi Adam, I'd love to see you try your hands with Turkish Karnıyarık and İmambayıldı (Meat & Vegan option), they are both eggplant dishes identical except the fact that one contains meat and the other doesnt, you can eat it with a side of rice, and black pepper is absolutely essential!
eat it with bulgur and yoghurt for full authenticity :)
Tasty recipe, although (and I am a Syrian) this is a hybrid of baba ghanoush and mutabbal. Mutabbal has tahini and yogurt, olive oil only on top when presenting the dish, and baba ghanoush is with vegetables (mainly onions, and some green peppers), walnuts, garlic, parsley, and pemogranate, and lots of olive oil of course.