I love baba ganoush with pita! This Middle Eastern dish is a classic appetizer perfect for any occasion. Made with roasted eggplant, garlic, tahini, and lemon juice, this creamy dip is packed with flavor and goes perfectly with warm pita bread.
To make baba ganoush, you’ll need a few key ingredients: eggplants, minced garlic, lemon juice, tahini, olive oil, parsley, salt, and cumin to create a smooth and creamy dip. Finally, you’ll top it off with some crushed red pepper flakes for a little bit of heat.
Of course, no baba ganoush is complete without some warm pita bread to dip into it. To make your pita, you’ll need yeast, sugar, whole-wheat flour, all-purpose flour, salt, and olive oil. With just a few simple ingredients and some patience, you can create your own fluffy and delicious pita bread to accompany your baba ganoush.
History of Baba Ganoush
Origins
Baba ganoush is a popular Middle Eastern dish that has been enjoyed for centuries. The dish is believed to have originated in the Levant region, which includes modern-day Lebanon, Syria, Jordan, and Israel.
“Baba” means father or grandfather in Arabic, and “ganoush” means spoiled or pampered. Legend has it that the dish was first created by a Lebanese grandfather who wanted to spoil his grandchildren with a delicious and healthy snack.
Regional Variations
As with many popular dishes, there are regional variations of baba ganoush. In Lebanon, the dish is often made with pomegranate molasses, which gives it a sweet and tangy flavor. However, in Turkey, the dip is known as “patlican salatasi” and is often made with yogurt and mint.
In Israel, baba ganoush is often served as part of a mezze platter, which includes a variety of small dishes that are meant to be shared. The dip is sometimes garnished with pomegranate seeds, parsley, or chopped tomatoes.
Ingredients:
For the baba ganoush:
- 2 pounds of eggplants (approx. 2 medium eggplants)
- 2 medium minced garlic cloves
- 1/4 cup of lemon juice
- 1/4 – 1/3 cup of tahini
- 1/3 cup extra-virgin olive oil
- 2 tbsp of chopped fresh parsley
- Salt to taste
- 1/4 tsp of ground cumin
- Red pepper flakes (for garnishing)
For the pita:
- 2 tsp of active dry yeast
- 1/2 tsp of granulated sugar
- 1/4 cup (35 grams) of whole-wheat flour
- 2 1/2 cups (310 grams) of all-purpose flour
- 1 tsp of kosher salt
- 2 tbsp of olive oil
How to Make Baba Ganoush with Pita?
Making the baba ganoush
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper for easy cleanup.
- Halve the eggplants longitudinally and brush the exposed flesh with olive oil. Arrange the eggplant halves, cut side down, on the prepared baking sheet. Roast for 35-40 minutes, or until completely tender and slightly collapsed.
- Allow the roasted eggplants to cool slightly. Once cool enough to handle, scoop out the softened flesh and transfer it to a mesh strainer positioned over a bowl. This step facilitates draining excess moisture.
- In a separate bowl, combine the drained eggplant flesh with minced garlic and lemon juice. Mash the mixture thoroughly with a fork until a uniform consistency is achieved.
- Introduce the tahini to the bowl and stir vigorously until fully incorporated. Gradually drizzle in olive oil while continuously stirring to emulsify the oil and create a light, creamy texture.
- Season the baba ganoush with parsley, salt, and cumin. Taste the mixture and adjust the seasonings with additional salt or lemon juice to achieve your desired flavor profile.
- Transfer the finished baba ganoush to a serving bowl. For an aesthetic touch, garnish the dip with a drizzle of olive oil and a sprinkle of chopped parsley and red pepper flakes.
Making the pita bread:
- Combine lukewarm water, sugar, yeast, whole-wheat flour, and a portion of the all-purpose flour in a large mixing bowl. Let the mixture rest uncovered in a warm place for approximately 15 minutes, allowing it to rise and become foamy.
- Once activated, incorporate the remaining all-purpose flour, salt, and olive oil. Mix the ingredients until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for several minutes until smooth and elastic.
- Place the kneaded dough in a clean bowl, cover it with plastic wrap, and then further cover it with a towel. Let the dough rise in a warm location for about 1 hour, or until it doubles in size.
- Preheat a cast-iron skillet over medium-high heat. Divide the risen dough into eight equal portions. Shape each portion into a ball and place them on a lightly floured surface. Cover the balls with a damp cloth and allow them to rest for 10 minutes.
- On a lightly floured surface, use a rolling pin to roll each dough ball into a thin circle approximately 8 inches in diameter.
- Carefully transfer the rolled dough circle to the preheated skillet. Cook the pita bread for 2 minutes per side, or until puffed and lightly browned with speckles. Transfer the cooked pita bread to a napkin-lined basket to maintain warmth and softness. Repeat this process with the remaining dough balls.
Serving Suggestions
Plating
One classic way is to serve the baba ganoush in a shallow bowl, drizzled with olive oil, and sprinkled with some chopped parsley. Arrange the warm pita bread triangles around the bowl and let your guests help themselves.
Another option is to serve the baba ganoush in individual ramekins or small bowls, topped with a dollop of yogurt or a sprinkle of sumac. This works well for a more formal dinner party or if you want to impress your guests with your presentation skills.
Garnishes
Garnishes can add an extra pop of flavor and color to your dish. Some popular options include:
- Chopped fresh herbs, such as parsley, cilantro, or mint
- Pomegranate seeds or arils
- Diced tomatoes or cucumbers
- Thinly sliced red onion
- Toasted pine nuts or slivered almonds
Storing and Preservation
Refrigeration
Regarding refrigeration, baba ganoush can be stored in an airtight container for up to 5 days. However, it’s important to note that the texture and flavor of the dip may change slightly after refrigeration. To prevent this, I recommend stirring the baba ganoush well before serving.
Freezing
If you have leftover baba ganoush and don’t plan on eating it within 5 days, freezing is a great option. Simply transfer the dip to a freezer-safe container and store it in the freezer for up to 3 months. When you’re ready to enjoy it again, let it thaw in the refrigerator overnight and stir well before serving.
It’s important to note that freezing may also slightly alter the texture and flavor of the dip. However, I find that the difference is minimal and still delicious.
Pairing with Drinks
There are several options to choose from. Whether you prefer alcoholic or non-alcoholic beverages, there is something for everyone.
If you are looking for an alcoholic drink to pair with baba ganoush, a light and crisp white wine such as Sauvignon Blanc or Pinot Grigio would be an excellent choice. The acidity in the wine perfectly complements the smoky flavor of the baba ganoush.
For those who prefer non-alcoholic beverages, a refreshing glass of iced tea or lemonade would be a great option. The sweetness of the lemonade or the subtle flavor of the tea would help to balance out the richness of the baba ganoush.
If you are looking for something a bit more exotic, a glass of mint tea or a traditional Turkish drink called Ayran would be a great choice. Mint tea is light and refreshing, while Ayran is a salty yogurt drink that helps cut through the richness of Baba Ganoush.
No matter what your preference is, there is a drink out there that will pair perfectly with baba ganoush. So why not try something new and experiment with different flavors and combinations? You might just find your new favorite pairing.
Conclusion
I hope this article has helped introduce you to the delicious world of baba ganoush with pita. As someone who loves to cook and experiment with different flavors, I highly recommend giving this dish a try.
In my experience, this is a great appetizer or snack that is not only tasty but also healthy. Made with roasted eggplant, tahini, lemon juice, garlic, and olive oil, it’s packed with flavor and nutrients.
One thing to keep in mind is that baba ganoush can be quite rich, so it’s best to serve it in small portions. You can also experiment with different toppings, such as chopped parsley, pomegranate seeds, or roasted pine nuts, to add some extra texture and flavor.
Overall, I think baba ganoush with pita is a versatile and delicious dish that is perfect for any occasion. Whether you’re hosting a dinner party or just looking for a healthy snack, give this recipe a try and see for yourself how delicious it can be!
Still hungry? You can have this as a side dish for mujadara with mushrooms.
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