This Middle Eastern dip is certain to spice up just about any meal.
If you love Middle Eastern food as much as I do, you must give this spicy Babaganoush a try. It’s one of the most delicious Baba recipes I’ve ever tasted. Perhaps it’s the Habanero chili, or the hint of bell pepper – whatever it is, you’ll see it’s worth making a big batch.
It’s relatively quick and easy to prepare, and great both cold or warm. Try it with a fragrant meat dish, over a salad, or as a dip for crudité or crackers. It’s especially sensational when had together with homemade garlicky tahini sauce and hummus.
Buy young eggplant for the best flavor. If you shop at a Farmer’s Market, ask your farmer to help you pick out the young ones. If shopping at a supermarket opt for the smaller fruit (yes, eggplant is a fruit!). If the eggplant is very firm, let it ripen & soften for a few days if possible.
If you don’t have an effective broiler, skip this step. I’ve made it both ways and it’s honestly just as delicious. If you go ahead with roasting, it’s a good idea to do it in advance so that you’re handling cool eggplant during chopping. No need to burn your eggplant to a crisp. Blackened foods are carcinogenic.
I love serving warm Baba when freshly made, but later on I prefer it as a cold side dish. Garnish with parsley to bring out its flavors and liven up the otherwise brown paste visually. Whatever way you serve it, you’re sure to enjoy.