Have you ever tried baba ganoush with meat? I have always been a fan of Middle Eastern cuisine, and baba ganoush is one of my favorite dishes. It’s a creamy, smoky dip made from roasted eggplants, tahini, and spices. This recipe takes this already delicious dip to a whole new level.
To make this recipe, you’ll need the usual ingredients for the dip, including sliced eggplants, tahini, garlic, and spices. But instead of serving it as a vegetarian dish, you’ll add spiced lamb or beef on top. The combination of the creamy dip and the savory meat is simply mouth-watering.
History of Baba Ganoush
Origins
Baba ganoush is believed to have originated in the Levant region, which includes modern-day Lebanon, Syria, Israel, and Jordan. The dish is similar to another Levantine dip called mutabbal, which is made with roasted eggplant, tahini, lemon juice, and garlic. However, baba ganoush typically omits the tahini and adds other ingredients such as parsley, tomatoes, and onions.
The word “baba ganoush” comes from the Arabic phrase “baba ghanoush,” which roughly translates to “spoiled father.” The origin of this name is unclear, but some believe it may refer to the smoky flavor of the dish, which is achieved by roasting the eggplant over an open flame.
Evolution of Recipe
Over time, baba ganoush has evolved to include a variety of ingredients and preparation methods. In some regions, the dip is made with yogurt or sour cream to give it a creamy texture. In others, pomegranate molasses or sumac is added to give it a sweet and tangy flavor.
One variation of baba ganoush that I particularly enjoy is made with meat. This version, which is popular in Turkey and Armenia, includes ground beef or lamb that is cooked with onions, tomatoes, and spices before being mixed with roasted eggplant. The result is a hearty and flavorful dip that can be served as a main dish or as an appetizer.
Ingredients:
Baba ganoush:
- 2 medium eggplants, sliced
- 1/3 cup of tahini
- Sea salt
- 1 crushed garlic clove
- 2 tbsp of lime juice
- 3/4 tsp of ground coriander
- 1/4 tsp of ground cumin
Meat:
- 2 tbsp of olive oil
- 1/2 finely chopped onion
- 1 pound of ground lamb (or beef)
- 3/4 tsp of ground coriander
- 1/4 tsp of ground turmeric
- 1/4 tsp of smoked paprika
- Sea salt
- Ground black pepper
How to make baba ganoush with meat?
For the Baba Ganoush:
Start by preheating the broiler with the rack positioned 3-5 inches from the heat source. Arrange eggplant slices on a baking sheet, brush liberally with olive oil, and season with sea salt. Broil for 2-3 minutes per side, flipping once, until tender and well-browned. Watch closely to prevent charring.
Allow the eggplant to cool completely. Peel the softened flesh and add it to a food processor. Combine with garlic, tahini, coriander, lime juice, cumin, and one tablespoon of olive oil. Process until a smooth consistency is achieved. Season with salt and additional lime juice to taste, processing again to incorporate. This dip can be prepared up to 3 days in advance; store chilled and bring to room temperature before serving.
Spiced Lamb:
Heat a large skillet over medium-high heat. Add the olive oil and onions, cooking with frequent stirring until the onions begin to caramelize. Push the onions to the side of the pan and add another tablespoon of oil to the center. Sear the lamb undisturbed for 1-2 minutes to promote browning.
Break up the lamb pieces with a spatula and continue cooking until fully cooked through, ensuring no pink remains. Incorporate the coriander, turmeric, and paprika, followed by salt and pepper to taste. Reduce heat to medium-low and simmer for an additional 5-10 minutes, stirring occasionally, to allow the flavors to develop.
Assembly and Serving:
- Transfer the baba ganoush to a serving bowl or distribute it among individual bowls. For an appetizer presentation, a single large bowl is ideal; for a main course, individual portions work well.
- Drizzle the baba ganoush with a touch of olive oil and top generously with the spiced lamb.
- Garnish with a sprinkle of fresh mint and pine nuts for aesthetic appeal.
- Serve alongside your choice of vegetables, crackers, or flatbread for dipping.
Serving Suggestions
Accompaniments
When serving this dish, there are a variety of accompaniments that can enhance the flavors and textures of the dish. One popular option is to serve it with warm pita bread or naan, which can be used to scoop up the baba ganoush and meat. Other breads like lavash or flatbread can also work well.
Additionally, fresh vegetables like sliced cucumbers, tomatoes, and bell peppers can provide a refreshing contrast to the rich and savory baba ganoush. Olives, pickles, and sliced onions can also add some tangy and salty flavors to the dish.
Presentation Tips
To make your baba ganoush stand out, several presentation tips can help elevate the dish. One simple way is to sprinkle some fresh herbs like parsley or cilantro on top of the baba ganoush before serving. This can add a pop of color and freshness to the dish.
Another option is to serve the baba ganoush in a hollowed-out eggplant, which can not only look impressive but also enhance the flavor of the dish. To do this, simply cut off the top of a small eggplant, scoop out the flesh, and fill it with the baba ganoush and meat mixture.
Finally, arranging the accompaniments in a visually appealing way can also help make the dish more appetizing. For example, you could create a colorful and organized platter with the bread, vegetables, and other accompaniments arranged in a visually pleasing way around the baba ganoush with the meat in the center.
Variations and Substitutes
Vegetarian Alternatives
If you prefer a vegetarian version of this recipe, you can substitute the meat with cooked chickpeas or roasted vegetables such as eggplant, zucchini, or bell peppers. These alternatives will provide a similar texture and flavor to the dish without the use of meat. You can also add some nuts, such as toasted pine nuts or walnuts, for added crunch and flavor.
Spice Adjustments
If you want to adjust the spice level of the dish, you can add or reduce the amount of chili flakes or cayenne pepper used in the recipe. You can also experiment with different spices such as smoked paprika, cumin, or coriander to give the dish a unique flavor. Additionally, you can add some fresh herbs such as parsley, cilantro, or mint to give the dish a fresh and vibrant taste.
Food Pairing
Wine Pairing
For a meaty baba ganoush, I recommend a full-bodied red wine such as a Syrah or a Cabernet Sauvignon. These wines have a bold flavor that can stand up to the rich and smoky taste of the dish. If you prefer a white wine, a Chardonnay or a Viognier can also work well, especially if the baba ganoush has a lighter meat such as chicken. These wines have a buttery and fruity taste that can complement the dish.
Bread Selection
Bread is an essential part of any baba ganoush dish, as it helps to balance out the flavors and textures. Pita bread is a classic choice, as its soft and chewy texture can soak up the flavors of the baba ganoush. If you prefer a crunchier texture, you can also try a baguette or sourdough bread. These breads have a crispy crust and a chewy interior that can add an extra dimension to your dish.
Remember, the key to a successful food pairing is to experiment and find what works best for your taste buds. Don’t be afraid to try new things and have fun with your baba ganoush dish.
Storage and Reheating Tips
It is important to keep it in an airtight container in the refrigerator. This will help prevent any bacteria growth and keep it fresh for up to 4 days.
If you plan on reheating your baba ganoush, it is best to do so in the oven or on the stovetop. Microwaving can cause the dish to become mushy and lose its texture.
To reheat in the oven, preheat to 350°F, cover the dish with foil, and bake for 15-20 minutes or until heated through. To reheat on the stovetop, place the dish in a saucepan over medium-low heat and stir occasionally until heated through.
It is important to note that it may dry out when reheated, so it is recommended to add a small amount of olive oil or water to help retain its moisture.
Lastly, if you have any leftovers that you do not plan on eating within 4 days, it is best to freeze them. Simply transfer the baba ganoush to a freezer-safe container and store it for up to 3 months. When ready to eat, thaw in the refrigerator overnight and follow the reheating instructions above.
Common Mistakes to Avoid
- Overcooking the eggplant: Overcooking the eggplant can result in a mushy and bitter flavor. It is recommended to roast the eggplant until it is tender but not falling apart.
- Skipping the step of salting the eggplant: Salting the eggplant before roasting it helps to draw out excess moisture and bitterness. Skipping this step can result in a bitter taste and a watery texture.
- Using low-quality meat: The quality of the meat used in baba ganoush can greatly affect the overall flavor. It is recommended to use high-quality, lean meat to ensure the best taste.
- Not allowing the meat to cool before adding it to the eggplant mixture: Adding hot meat to the eggplant mixture can cause the mixture to become watery and lose its texture. It is recommended to allow the meat to cool before adding it to the mixture.
Conclusion
I hope you enjoyed learning about my recipe for baba ganoush with meat! By adding ground beef or lamb to the classic eggplant dish, you get an extra boost of protein and a heartier texture.
One of the things I love about this recipe is how easy it is to customize. If you prefer a spicier flavor, you can add more cayenne pepper or even some diced jalapeño. On the other hand, if you want a milder taste, you can reduce the amount of garlic or omit the paprika altogether.
Another great thing about baba ganoush with meat is that it’s a versatile dish. You can serve it as an appetizer with pita bread or crackers, or as a main course with a side of rice or salad. Plus, it’s a perfect dish for entertaining since you can make it ahead of time and serve it at room temperature.
Overall, I highly recommend giving this recipe a try. It’s a delicious and healthy way to enjoy eggplant and meat, and it’s sure to impress your family and friends.
On a side note, you can pair this dish with couscous salad. You won’t regret it!
Get its recipe now (by clicking the image below):
