For the Syrian/Lebanese/Palestinian (and perhaps other countries as well) kind of baba ganouj, toasted walnuts are a fantastic addition. I think you will simply love it. Thank you again for all the amazing videos.
MEGA ATENTION! DON'T THROW AWAY THE AUBERGINE JUIGE! make a sauce out of it! collect as much aubergine juice as possible and reduce it on the stove until remains less than a quarter of initial quantity (or until you see it becomes thicker). shut the stove and add some butter and salt in that juice. you will reclaim an amazing delicious sauce that will feel like nothing you tasted before
I grow my own aubergines and often make Baba ghanoush with them. I find if you poke peeled garlic into the cuts you make into the aubergine it cooks along with the flesh and gives a less harsh garlic flavour than adding it later raw.
@@Luna.3.3.3roasting a head of garlic achieves basically the same as confit-ing it and it’s like 1 min added to the recipe (cut the head, pour garlic on it, put in oven along with the aubergine, retrieve, squeeze into baba ganoush)
I HAVE BEEN WAITING FOR THIS FOR SO LONG! THANK YOU. "Giving my ethnic background, thats the last thing I need to be associated with" Yikes, know that feeling.
I like to take the liquid collected from the aubergine and reduce it in a non stick pan to the point where it is almost a aubergine-caramel and add it back to the Baba Ganoush.
So good! I know I keep saying it but thank you for bringing my dad back with every Egyptian recipe that you do! I was so young when he passed away and I never really got to know that side of me or get his recipes for things. Thank you from the depths of my soul for all that you do! Side note I scared the heck out of my poor Nigerian mom by screaming "Baba's baba ghanoush" like a frat bro lol. I will now use that as one of my battle cries.
The kind I grew up with is just eggplant, lots of olive oil, lots of lemon juice, garlic, salt, and some smoked paprika on top with a last drizzle of good oil. The olive emulsifies into the eggplant with a lot of whipping with a fork or (or food processor for a big batch), until the dip is very pale. Grinding the garlic with the lemon juice gives lots of garlic flavor without as much bite. No tahini, no yogurt, no pepper, all the creaminess comes from emulsifying everything in a pestle or with a fork in a big bowl. I'm not middle eastern but I grew up in an area with a lot of Lebanese immigrants, and a good Lebanese friend's family owned several local restaurants. I know many of the dishes were probably modified heavily for the American palate and ingredients, but the method I described is how the mom of the restaurant-owning family made it at home. Absolute favorite food in the world. Everywhere I have lived, everywhere I travel, I go looking for baba ganoush to try all the variations, but that hometown version is still my favorite forever. (I broil my eggplants in the oven in an iron pan to get that good char)
I saw your comments on Brian Lagerstrom's channel, so I thought I'd pop on over. Watched this video, laughed, got hungry and subscribed. I'm looking forward to spending some time here watching, learning, and then experimenting. Cheers
In my county we only have electric stoves. You just taught me to roast food over the burner with an iron rack.................That's 200 IQ. Thanks so much
I just made your Egyptian version. Delicious 😋. I "eyeballed" the seasonings. I definitely like it with more yogurt. I used a single serving sized plain Greek yogurt cup for 2 eggplants. Mmmmmmm.....
on a recent trip to Azerbaijan I learned about an amazing salad similar to this - grill aubergines, tomatoes and peppers in equal measure, peel and let cool, then chop. Mix all together with freshly chopped parsley and dill, add a little salt, a little oil, fresh crushed garlic and some pomegranate molasses. That's pretty much it. Tasted amazing.
Always you have the best Middle East recipes❤ I did muhamara, labneh, hummus and other recipes with you. All my friends were absolutely amazed and they followed you for the above recipes, even they are English and other westerners nationalities. Thank you very much❤
Just made the Levantine version and myyyyy goooodness it's so good. Never attempted to make it myself, but it was definitely worth the effort (and actually it was super easy to make). Thanks for the amazing recipe, will definitely try the Moutabel as well! :-) shukran!!
This looks so good! Definitely going to make this but as I have a family history of Cancer I need to avoid the estrogen in dairy so I'm going to use a plant-based yogurt--thanks for posting
This is so lovely to watch, in Texas eggplants grow amazing so my mother would make all manor of fresh eggplant dishes 🌷 thank you for bringing this dish to your channel
I can vouch for that, too. My 3rd batch, I forgot, and one of them exploded. I rescued it with some tin foil (did not want it to become too dry), and it worked out okay. Also, I do not mind a small remnant of skin, to add colour, and some degree of smokyness.
Made your Egyptian recipe and absolutely loved it! Rave reviews from the family! I will admit we used roasted garlic since we had grill going for so long anyway. The eggplant roasted at about 300 F on the grill for just under 2 hours. Did just one very large eggplant and got about 200 g once drained so just mixed the other ingredients together and then removed the proportional amount to fit the amount of eggplant to tahini/yogurt mix suggested by recipe. That mixture also very good, by the way, and my mother ate most of the remainder using it as a dip for pita, though I think I also would have liked it on something like a veggie wrap. Maybe even as a salad dressing or dip for vegetables.
I forgot about an eggplant that i put on some hot coals. I retrieved it many hours later. I thought it was a goner. But i didn't want to waste it so i blended it up. There was basically no liquid in it. It turned out to be the tastiest eggplant i ever had to this day!
"Given my ethnic background, that's the last thing I need to be associated with." lmao Glad to see some real jokes mixed in with the good cooking advice
I love Baba Ganoush. Probably my favorite Middle Eastern dip ,and there is some fierce competition there. Also TIL the variant I have had in restaurants and whatnot is the Egyptian variant.
I LOVE babaghanoush and I've always been too scared to make it at home (for fear of messing up). You made this recipe so simple & easy to follow. I'm so excited to make this this weekend! ^_^
Ooh how exciting! It really is easier than you think. I always end up charring my aubergines way too much (I just lay them over a gas flame turned up high, and turn them with a fork). I'm always ending up with some crispy blackened skin in the mix, and it's still delicious. But Obi's ideas, I'm definitely going to try so I can avoid the crispy burnt bits! Good luck and hope you have the most delicious meal 🙂
Very nice. Subscribed. Frankly I prefer my version, which is based on the Romanian version (yes charred aubergines are a staple in the Balkans too). I cook them on very high heat over charcoal or gas until the skin is charred. That makes them harder to clean but gives a lot more flavor. After I clean them I place them on a board in the sink at an angle to drain before chopping, let them drain this way for about 30 minutes. Sometimes I blanch them for 1 minute in boiling water, that lightens the color. Then chop, and stir afterwards with drizzled oil (sunflower, but olive oil works too) till they get creamy like a sort of aubergine mayonnaise. Season with salt, add finely chopped onion (raw) and crushed garlic. May also add crushed red pepper flakes if I want it hotter. I never thought of adding charred peppers, even though I usually cook a few peppers together with the aubergines when I have the fire going (but I usually prepare those separately as another dish).
In Pakistan we roast the aubergine like you did ...we then stir fry the minced vegetable with salt black pepper and butter ... creamy as you want...love it.... another variation uses some fresh herbs onion tomato and some spices.... generally called bengan bharta....or minced aubergines in English
@@oberoikirai747 Zindagi rahi toh zaroor try karenge...bharat ka uttar ho ya dakshan ...khana aik dum number one... CZcams ne ghar bethe buhut ghumaya aapka desh
the Baba Ghanoush we make in my home is more simple, and still delicious. - you squish the roasted eggplants/aubergines with a squishing tool, this way the texture will feel mugh better than cutting it. - you add lemo juice, Tahini, and a little bit of salt then ou mix, preferably with a fork so that you can squish more if you need to, that's all, no yogurt or vinegar or other stuff.... garlic is only good if you want to eat it fresh, but it will make a bad taste if you have leftovers or want to let it rest in the fridge. - you shape it the same way you did, then you add your decorations, you can actually use chili powder and cumin for decoration, I don't know how to describe it but I am sure you can see some pictures if you gogle it and will get the general idea, you can use sumaq but only small amount since eggplants are already acidic, and the the olive oil and parsley like you did.
My nonna used to make a dip similar to this (not sure the recipe). She was from Messina, so it shouldn't really be surprising considering Sicily was once an arab emirate and had a very large muslim population for a long time
Tip for you... Get some cotton gloves and wear nitrile gloves over them... then you can easily handle the hot stuff... Barbeque bit masters do this to easily handle smoking meats and to shred meats... I had them on hand for BBQ and now also use them when I'm beekeeping... far more dexterous than bee gloves, and never get stung... search for "cotton work gloves on amazon... you can get 12 pairs for $14 (US) so plenty to keep around and throw in the wash... and the nitriles, I like to go up a size so they don't squeeze my hands too much...
You want to eat the best sandwich you'll ever eat ? Try putting lamb leg skewers seasoned with baharat and salt into fresh lebanese bread, add a generous slather of Baba Ganoush throughout and finish with a generous amount of traditional Lebanese tabouli... wrap it up and savour the flavour...
In the Levant the main distinction is that Baba Ghanoush does not have tahini and Mutabbal has tahini, tho also Mutabbal can be made from anything, Hummus dip is also called Mutabbal Hummus in the Levant.
If you steam the eggplants by putting them in a bowl and putting a plate or lid over it once you pull them off the heat for a few minutes, they are easier to peel. That goes double for the peppers.
"Given my ethnic background, that's the last thing I need to be associated with."
I was not ready for this.
bro i had to pause the video LMAOOO
What about eggplants looking little not appropriate ?
Definitely made me lol
Hahahah YES! When I heard this I went straight to the comment section. Great stuff, love the dark humor
I almost spit out my coffee. Good times
It is refreshing to see your sense of humor come through as you cook
He's becoming quite the joker isn't he!
Keep it up
came here to say that :) good humor
Ethnic background 🤣🤣🤣
😂😂😂
😂😂😂😂😂😂
And slightly inappropriate 😂😂
Delightful!!! This guy should be MUCH more popular!!!😂
For the Syrian/Lebanese/Palestinian (and perhaps other countries as well) kind of baba ganouj, toasted walnuts are a fantastic addition. I think you will simply love it. Thank you again for all the amazing videos.
MEGA ATENTION! DON'T THROW AWAY THE AUBERGINE JUIGE! make a sauce out of it! collect as much aubergine juice as possible and reduce it on the stove until remains less than a quarter of initial quantity (or until you see it becomes thicker). shut the stove and add some butter and salt in that juice. you will reclaim an amazing delicious sauce that will feel like nothing you tasted before
Interesting 🤔
As a middle Eastern i can vouch for this guy's dishes.. all very accurate and well researched!
And delicious, too
I grow my own aubergines and often make Baba ghanoush with them. I find if you poke peeled garlic into the cuts you make into the aubergine it cooks along with the flesh and gives a less harsh garlic flavour than adding it later raw.
That’s a good tip!
Genius, thanks for sharing man
Fantastic tip, thank you! I just watched another video where they confited the garlic. Your method saves a step!
@@Luna.3.3.3roasting a head of garlic achieves basically the same as confit-ing it and it’s like 1 min added to the recipe (cut the head, pour garlic on it, put in oven along with the aubergine, retrieve, squeeze into baba ganoush)
Gordon Ramsey did that in his Aubergine Caviar dip, which is sort of a British take on baba ghanouj, although he didn't call it that.
I HAVE BEEN WAITING FOR THIS FOR SO LONG! THANK YOU.
"Giving my ethnic background, thats the last thing I need to be associated with" Yikes, know that feeling.
I like to take the liquid collected from the aubergine and reduce it in a non stick pan to the point where it is almost a aubergine-caramel and add it back to the Baba Ganoush.
So good! I know I keep saying it but thank you for bringing my dad back with every Egyptian recipe that you do! I was so young when he passed away and I never really got to know that side of me or get his recipes for things. Thank you from the depths of my soul for all that you do!
Side note I scared the heck out of my poor Nigerian mom by screaming "Baba's baba ghanoush" like a frat bro lol. I will now use that as one of my battle cries.
Baba ghanoush is my absolute favorite (anything with aubergine, like Lebanese moussaka
"...and look slightly inappropriate... " 😂😂😂
I love those hidden gems.
What kind of mint would be the best for that?
The Syrian Baba Ganoush reminds me so much of the Tunisian Salad you had shared (and which I made and absolutely adored)
I tried the Egyptian recipe and it was delicious! Thank you.
The kind I grew up with is just eggplant, lots of olive oil, lots of lemon juice, garlic, salt, and some smoked paprika on top with a last drizzle of good oil. The olive emulsifies into the eggplant with a lot of whipping with a fork or (or food processor for a big batch), until the dip is very pale. Grinding the garlic with the lemon juice gives lots of garlic flavor without as much bite. No tahini, no yogurt, no pepper, all the creaminess comes from emulsifying everything in a pestle or with a fork in a big bowl.
I'm not middle eastern but I grew up in an area with a lot of Lebanese immigrants, and a good Lebanese friend's family owned several local restaurants. I know many of the dishes were probably modified heavily for the American palate and ingredients, but the method I described is how the mom of the restaurant-owning family made it at home. Absolute favorite food in the world. Everywhere I have lived, everywhere I travel, I go looking for baba ganoush to try all the variations, but that hometown version is still my favorite forever.
(I broil my eggplants in the oven in an iron pan to get that good char)
Love the seamless transition into the ad, smooth!
Your sense of humor is HILARIOUS!!! ❤❤❤❤ thank you for another tasty recipe
Hi just came across your channel I'm loving it xxx
I love your humor! Great video
Btw, Brian Lagerstrom shouted you out in a recent video of his version of hummus. Love your recipes and your humor;)
I need to make some dips. I love the humor you insert into your vids!
Thank you for the comedic levity. ❤️
I adore this channel and all you and your partner do. 👏👏👏
I saw your comments on Brian Lagerstrom's channel, so I thought I'd pop on over. Watched this video, laughed, got hungry and subscribed.
I'm looking forward to spending some time here watching, learning, and then experimenting.
Cheers
Just made the Egyptian recipe and it’s amazing! Thank you for sharing and I love your humor! ❤❤❤
In my county we only have electric stoves. You just taught me to roast food over the burner with an iron rack.................That's 200 IQ. Thanks so much
I just made your Egyptian version. Delicious 😋. I "eyeballed" the seasonings. I definitely like it with more yogurt. I used a single serving sized plain Greek yogurt cup for 2 eggplants. Mmmmmmm.....
I’ve been waiting for this! 🎉🎉🎉
I have prepared this recipe to my friends and family at least three times and has been an absolute success! They love it ❤ Thank you for this recipe!
This is the best cooking channel on CZcams. keeps getting better as well, you couldn’t have prepared me for the humor 😭😭
on a recent trip to Azerbaijan I learned about an amazing salad similar to this - grill aubergines, tomatoes and peppers in equal measure, peel and let cool, then chop. Mix all together with freshly chopped parsley and dill, add a little salt, a little oil, fresh crushed garlic and some pomegranate molasses. That's pretty much it. Tasted amazing.
Lovely
Always you have the best Middle East recipes❤ I did muhamara, labneh, hummus and other recipes with you. All my friends were absolutely amazed and they followed you for the above recipes, even they are English and other westerners nationalities.
Thank you very much❤
The best baba ganoush I have ever eaten is my uncle's Persian version. It's very plain and simple and delicious.
FINALLY. Was waiting forever for you to upload that recipe!!
I love your recipes sooo much!!
my mom made this sooo often for me as a kid, absolutely love it
Lovely video.
Thanks, Obi!
I definitely second doing this on the grill. The smoky flavor really takes this dish to gourmet levels.
The recipes and food on this channel are straight 🔥 - can't wait to make both of these.
My fave dip! Can't wait to make this one.
Also this episode had some good humor 👌
Looks so so good,thank you for sharing
Just made the Levantine version and myyyyy goooodness it's so good. Never attempted to make it myself, but it was definitely worth the effort (and actually it was super easy to make). Thanks for the amazing recipe, will definitely try the Moutabel as well! :-) shukran!!
This looks so good! Definitely going to make this but as I have a family history of Cancer I need to avoid the estrogen in dairy so I'm going to use a plant-based yogurt--thanks for posting
Oh my gosh YES, I know what I'll be making after my next shopping trip
This looks soo good. Will definitely try. Thank you!
This is so lovely to watch, in Texas eggplants grow amazing so my mother would make all manor of fresh eggplant dishes 🌷 thank you for bringing this dish to your channel
Good video, but in Lebanon we don't eat it with pomegranate molasses. It's more similar to the Egyptian one without the yogurt
was about to say this. In my mind i was like "wait do i not know my own culture?" xD
@@OzzieStorm ya the second one is more similar to salatet el Raheb but mashed eggplant instead of diced
1:05 Yes, it’s true. Happened to me once, I forgot to poke holes and then I heard a blast in my oven.
I can vouch for that, too. My 3rd batch, I forgot, and one of them exploded. I rescued it with some tin foil (did not want it to become too dry), and it worked out okay. Also, I do not mind a small remnant of skin, to add colour, and some degree of smokyness.
Made your Egyptian recipe and absolutely loved it! Rave reviews from the family! I will admit we used roasted garlic since we had grill going for so long anyway. The eggplant roasted at about 300 F on the grill for just under 2 hours. Did just one very large eggplant and got about 200 g once drained so just mixed the other ingredients together and then removed the proportional amount to fit the amount of eggplant to tahini/yogurt mix suggested by recipe. That mixture also very good, by the way, and my mother ate most of the remainder using it as a dip for pita, though I think I also would have liked it on something like a veggie wrap. Maybe even as a salad dressing or dip for vegetables.
I tried this recipe today and it was very delicious. Thank you so much🙏🕉
I LOVE baba ganoush - but my attempts have always ended up tasting like soggy socks. FINALLY a couple of recipes I can’t wait to try out!
Don't be afraid to cook the heck out of the eggplant. It's also only going to be as good as the eggplant you're starting with.
Thank you 🎉 looks easy and delicious
Great dish 😋 Love your sense of humour 🤣
1:04 made me spit out my rice as I cackled 🤣
I forgot about an eggplant that i put on some hot coals. I retrieved it many hours later. I thought it was a goner. But i didn't want to waste it so i blended it up. There was basically no liquid in it. It turned out to be the tastiest eggplant i ever had to this day!
"Given my ethnic background, that's the last thing I need to be associated with."
lmao
Glad to see some real jokes mixed in with the good cooking advice
Aubergines are highly underappreciated in western cooking. So versatile, so tasty!
I sooo agree! My husband, born and raised in DC would not even try tasting aubergines!
nah, we love some eggplants down in the Louisiana. My eggplant dressing is king.
“Slightly inappropriate” vegetables. I howled with laughter!!
Thanks!
is that the adam ragusea knife? love it!
Looks delicious, I have to give your recipe a try. 😋
I love Baba Ganoush. Probably my favorite Middle Eastern dip ,and there is some fierce competition there.
Also TIL the variant I have had in restaurants and whatnot is the Egyptian variant.
I LOVE babaghanoush and I've always been too scared to make it at home (for fear of messing up). You made this recipe so simple & easy to follow. I'm so excited to make this this weekend! ^_^
Ooh how exciting! It really is easier than you think. I always end up charring my aubergines way too much (I just lay them over a gas flame turned up high, and turn them with a fork). I'm always ending up with some crispy blackened skin in the mix, and it's still delicious. But Obi's ideas, I'm definitely going to try so I can avoid the crispy burnt bits! Good luck and hope you have the most delicious meal 🙂
hell yeah, brother 👏🏼
Very nice. Subscribed. Frankly I prefer my version, which is based on the Romanian version (yes charred aubergines are a staple in the Balkans too). I cook them on very high heat over charcoal or gas until the skin is charred. That makes them harder to clean but gives a lot more flavor. After I clean them I place them on a board in the sink at an angle to drain before chopping, let them drain this way for about 30 minutes. Sometimes I blanch them for 1 minute in boiling water, that lightens the color. Then chop, and stir afterwards with drizzled oil (sunflower, but olive oil works too) till they get creamy like a sort of aubergine mayonnaise. Season with salt, add finely chopped onion (raw) and crushed garlic. May also add crushed red pepper flakes if I want it hotter. I never thought of adding charred peppers, even though I usually cook a few peppers together with the aubergines when I have the fire going (but I usually prepare those separately as another dish).
Forgot to add, yes aubergines will explode if you don't poke holes in them before placing on heat. Don't ask how I know. :)
That chile was beautiful ❤️
Sooooo Tempting delicious recipe thanks for sharing such a nice Recipe 👍👍
Dry humour at its best! Love your stuff Obi!
This is the first time I’m actually tempted by the paid ad 😂❤
In Pakistan we roast the aubergine like you did ...we then stir fry the minced vegetable with salt black pepper and butter ... creamy as you want...love it.... another variation uses some fresh herbs onion tomato and some spices.... generally called bengan bharta....or minced aubergines in English
north india me Baigan Bharta bnta h..aye dawat pe
@@oberoikirai747 Zindagi rahi toh zaroor try karenge...bharat ka uttar ho ya dakshan ...khana aik dum number one... CZcams ne ghar bethe buhut ghumaya aapka desh
They are both delicious 🤤
Nice!
the Baba Ghanoush we make in my home is more simple, and still delicious.
- you squish the roasted eggplants/aubergines with a squishing tool, this way the texture will feel mugh better than cutting it.
- you add lemo juice, Tahini, and a little bit of salt then ou mix, preferably with a fork so that you can squish more if you need to, that's all, no yogurt or vinegar or other stuff.... garlic is only good if you want to eat it fresh, but it will make a bad taste if you have leftovers or want to let it rest in the fridge.
- you shape it the same way you did, then you add your decorations, you can actually use chili powder and cumin for decoration, I don't know how to describe it but I am sure you can see some pictures if you gogle it and will get the general idea, you can use sumaq but only small amount since eggplants are already acidic, and the the olive oil and parsley like you did.
The eggplant dip is called Baba Ganoosh!
My nonna used to make a dip similar to this (not sure the recipe). She was from Messina, so it shouldn't really be surprising considering Sicily was once an arab emirate and had a very large muslim population for a long time
I love baba ganoush!!
I had barely recovered from the background joke and then he hit me with the 🍆 joke. 😂 wheezing right now. Definitely going to make this!
This is my favorite dip.
Traditional Lebanese is not done with pomegranate syrup. However, pomegranates are added for garnish.
Tahini sauce, lemon, garlic.
Title is no lie - this is the creamiest (and best) baba ghanoush I've ever made. Big thumbs up!
Tip for you... Get some cotton gloves and wear nitrile gloves over them... then you can easily handle the hot stuff... Barbeque bit masters do this to easily handle smoking meats and to shred meats... I had them on hand for BBQ and now also use them when I'm beekeeping... far more dexterous than bee gloves, and never get stung... search for "cotton work gloves on amazon... you can get 12 pairs for $14 (US) so plenty to keep around and throw in the wash... and the nitriles, I like to go up a size so they don't squeeze my hands too much...
You want to eat the best sandwich you'll ever eat ? Try putting lamb leg skewers seasoned with baharat and salt into fresh lebanese bread, add a generous slather of Baba Ganoush throughout and finish with a generous amount of traditional Lebanese tabouli... wrap it up and savour the flavour...
Awesome recipes! Metshakker!
I’ve heard the name before, but had no idea what this dish was made of, thank you so much!
For my fellow Americans: British Aubergine=Eggplant.
In the Levant the main distinction is that Baba Ghanoush does not have tahini and Mutabbal has tahini, tho also Mutabbal can be made from anything, Hummus dip is also called Mutabbal Hummus in the Levant.
I havent made baba ghanoush in years, good thing I'm going to the grocery
THE EXPLOSION JOKE OH MY GOD MAN YOU'RE A MENACE PAHAHAHA
1:04 - 🤣
Who else spit their coffee at 1:04?
In my village in Lebanon we tend to call the baba ghanouj dip as "Salatet el Raheb" or monk salad in English :)
I spit my drink out when you made the ethnic background joke so nonchalantly 😂 was NOT expecting that 😂
every eggplant dish is god tier I'm convinced at this point
Your “ethnic background” joke had me in stitches 😂
I need to get more whole cumin. I buy it in bulk and always end up going through it all.
This is almost exactly how we make it in Iraq and it's absolutely amazing!
You should've made a persian kashke bademjoon as well!
If you steam the eggplants by putting them in a bowl and putting a plate or lid over it once you pull them off the heat for a few minutes, they are easier to peel. That goes double for the peppers.
I was not ready for that joke lmao
I have never heard or seen this dish. I have an eggplant in my fridge I'll try it tomorrow.
I love Baba Ganoush. But the mess with the Aubergine water makes me crazy.