Baba Ganoush - A healthy Middle Eastern Spread

Baba Ghanoush, also known as Baba Ghannouj or Baba Ghanouj, is a popular Middle Eastern dish that is enjoyed around the world. This savory spread is made with roasted eggplant, tahini, lemon juice, and various seasonings and is typically served as a dip or spread with pita bread, vegetables, or crackers.

Baba Ghanoush's origins can be traced back to the Middle East, specifically to the Levant region, which includes modern-day Lebanon, Syria, Jordan, and Palestine. In Arabic, the word "baba" means "father," and "ghanoush" is a derivative of the word "ghanam," which means "sheep." According to some sources, the name "baba ghanoush" originally referred to a dish made with lamb's brain, but the recipe evolved over time to include eggplant instead.

The dish's origins are unknown, but it is thought to have been created by Arab farmers who would roast eggplants over an open flame and then mash them with various spices and seasonings to create a flavorful spread. The dish quickly gained popularity among locals and spread to other parts of the Middle East and beyond.

One of the earliest references to Baba Ghanoush can be found in the 13th century cookbook "Kitab al-Tabikh," written by an Arab scholar named Muhammad bin Hasan al-Baghdadi. The cookbook includes a recipe for "Moutabal," a dish made with eggplant, garlic, yogurt, and tahini that is similar to Baba Ghanoush.

Baba Ghanoush became popular in the Western world during the twentieth century as a result of the influx of Middle Eastern immigrants who brought their cuisine with them. Baba Ghanoush is now widely available in Middle Eastern restaurants and is a popular dip and spread in countries such as the United States, Canada, and Australia.

While there are many different ways to make Baba Ghanoush, the basic recipe usually includes roasted eggplant, tahini, lemon juice, garlic, and olive oil. Yogurt, parsley, mint, and cumin are also used in some recipes. Traditionally, eggplant is roasted over an open flame, giving it a smoky flavor and charred skin. After the eggplant has been cooked, it is peeled and mashed before being combined with the other ingredients to make a creamy, flavorful spread.

In addition to its delicious flavor, Baba Ghanoush is high in nutrients. Eggplants are high in fiber, vitamins, and minerals while being low in calories. Tahini, a sesame seed paste, is high in protein, healthy fats, and minerals like iron and calcium. Baba Ghanoush contains vitamin C from the lemon juice, and garlic contains antioxidants that can boost the immune system.

Finally, Baba Ghanoush is a delicious and nutritious dish with a long and rich Middle Eastern history. It is a versatile and flavorful dish that will please anyone who tries it, whether as a dip or a spread. So, the next time you're looking for a nutritious and tasty snack, try Baba Ghanoush and discover the magic of this traditional Middle Eastern dish.

Ingredients:

• 2 medium-sized eggplants
• 2 minced garlic cloves
• 1/4 cupTahini
• 1/8 cup lemon juice, fresh
• 1/4 cup Citroo Premium Extra Virgin Olive Oil
• 1/4 tsp ground cumin
• 1/4 teaspoon Smoked paprika
• 1/4 teaspoon Citroo Buddha's Hand Powder
• Salt and black pepper to taste
• Fresh parsley, chopped, as a garnish
• Toasted pine nuts or toasted sunflower seeds (optional)

Directions:

1. Set the oven's temperature to 220°C (425°F).
2. The eggplants should be split lengthwise, then placed cut-side down on a parchment-lined baking pan.
3. Roast the eggplants for 20 to 25 minutes, or until the meat is tender and the skin is roasted.
4. Take out of the oven, then allow to cool for a while.
5. The flesh of the eggplants should be removed with a spoon and transferred to a food processor or blender. Throw away the skins.
6. To the food processor or blender, add the garlic, tahini, lemon juice, olive oil, cumin, smoked paprika, buddha's hand powder, salt, and black pepper.
7. Pulse the mixture until it's creamy and smooth.
8. If necessary, taste and adjust the seasoning.
9. Place the Baba Ghanoush on a serving dish, top with extra virgin olive oil, then top with the parsley that has been chopped and totasted pine nuts or sunflower seeds (optional).
10. Enjoy! Serve with vegetables, crackers, or pita bread.