Baba Ghanoush with Homemade Pita (1 Hour + Rising Time)

Print

Print Recipe

This creamy eggplant dip is not only a staple in many Middle Eastern cuisines, but it’s also an embodiment of how simple ingredients can create a remarkable flavor. With a smoky base complemented by tahini and lemon, it is a delightful treat for the palate. Making it is a breeze, and coupled with warm pita bread, it offers a comfort that’s hard to match elsewhere. Let’s get started!

Ingredients

Units Scale
For the baba ghanoush:
  • 2 medium-sized eggplants
  • 3 garlic cloves, minced
  • 3 tablespoons tahini
  • Juice of 1 lemon
  • 2 tablespoons olive oil, plus extra for garnish
  • Salt to taste
  • A pinch of ground cumin
  • Chopped parsley, for garnish
For the homemade pita bread:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • 1 teaspoon instant yeast
  • 3/4 cup warm water

Instructions

  1. Begin with the baba ghanoush. Preheat your oven to 425°F (220°C). Pierce the eggplants several times with a fork to prevent bursting, and place them on a baking sheet.
  2. Roast the eggplants in the oven until they are soft and the skin is charred. This should take about 30 minutes. Once done, remove and let them cool.
  3. While the eggplants are roasting, you can prepare the pita bread dough. In a mixing bowl, combine the flour, salt, sugar, and instant yeast. Add in the olive oil and warm water, mixing until you achieve a smooth dough.
  4. Cover the bowl with a cloth and let the dough rise for about an hour or until it has doubled in size.
  5. Once the eggplants are cool enough to handle, peel away the charred skin and scoop out the soft flesh. Place the flesh in a blender or food processor, add the garlic, tahini, lemon juice, olive oil, salt, and cumin. Blend until smooth.
  6. Preheat a skillet over medium heat. Divide the pita dough into small balls and roll them out to form circles. Cook each circle in the skillet for about 2 minutes on each side, or until puffed and golden brown.
  7. Transfer the baba ghanoush to a serving dish, drizzle with some olive oil, and sprinkle chopped parsley and paprika on top.

Notes

Baba ghanoush is a dish that tastes even better the next day, as flavors meld beautifully overnight. When storing, ensure it’s in an airtight container in the fridge. If you’re looking to enhance your meal, complement the dip with some fresh vegetables like cucumbers and carrots for added crunch. Alternatively, grilled meats or falafel make for a heartier pairing. Remember, the key to a great baba ghanoush is the smokiness of the eggplant, so ensure they’re well-charred during roasting.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/baba-ghanoush-with-homemade-pita-1-hour-rising-time/