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    Home » Middle East » Bahrain » Baba Ganoush from Bahrain (Cooking with Eggplants)

    Baba Ganoush from Bahrain (Cooking with Eggplants)

    Published on Jan 29, 2019 Modified: Aug 8, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

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    Baba Ganoush is a dish made by pureeing eggplant with herbs and spices to create a unique dip or spread. Similar to hummus, baba ganoush is delicious on sandwiches, eggs, or with vegetables.

    Hand dippin pita in baba ganoush

    “Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

    How to Keep Eggplants from Being Bitter

    Eggplants are fickle creatures; they’re not easy to work with. It’s the skin of the eggplant that makes cooking the vegetable so difficult. If the skin isn’t cooked correctly or removed, the eggplant can taste bitter.

    There are a few ways that you can avoid this bitter-skinned scenario. First, slice or cube the eggplant and then salt it. As the salt rests for about a half an hour, osmosis draws the water from the eggplant, taking the bitterness along with it. Another option to stave off bitterness is to simply remove the skins altogether.

    The latter is the route that I chose for my baba ganoush. The eggplants roast for long enough to tenderize the interior flesh of the vegetable, but not so long that the skin cannot be removed easily. By removing the skin from the eggplants after roasting, only the sweet part of the vegetable remains to make your delicious baba ganoush.

    Baba Ganoush with olive oil pour

    Baba Ganoush vs Moutabble

    Creating a recipe for this dish was difficult, mostly because every recipe that I came across for “baba ganoush” really wasn’t a recipe for baba ganoush at all. They were recipes for moutabble .

    Moutabble is very similar to baba ganoush in terms of ingredients, but there is one large difference– tahini. In recipes for moutabble, eggplant mixes with tahini to make a paste. Baba ganoush does not contain tahini. Instead, the eggplant mixes with other vegetables like onions or tomatoes if the chef so chooses. The words are often used interchangeably, but the two dishes are technically distinct from one another. Our baba ganoush recipe lacks tahini, making it traditional. Stay tuned for a moutabble recipe coming soon! It’s now on my list of recipes to try.

    Overhead of baba ganoush horizontal

    Variations

    This recipe is fairly customizable to your tastes. If you want more onions, add more onions. If you want tomatoes, add tomatoes (though be careful, because too many tomatoes will make the baba ganoush soupy). If you want to experiment with spices, this is a great dish to try.

    I will tell you, though, I’m a fan of the ingredients and spices in this recipe. Try it and let me know what you think!  

    Did you like this Bahraini dip? If you made it, leave a comment on this post telling me how it tasted! Feel free to post a photo and tag @theforeignfork or hashtag @theforeignfork. If you liked this, you may also like some of my other favorite appetizers/sides like this Pa amb Tomaquet from Andorra or this Mangal Salad from Azerbaijan.

    Baba Ganoush with bread

    Baba Ganoush (Bahrain)

    Baba Ganoush is a dish made by pureeing eggplant with herbs and spices to create a unique dip or spread. Similar to hummus, baba ganoush is delicious on sandwiches, eggs, or with vegetables. 
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: Bahrain
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 55 minutes
    Servings: 8 servings
    Calories: 62kcal
    Author: The Foreign Fork

    Ingredients

    • 2 eggplants, roasted
    • 2 tsp chopped garlic
    • 2 tbsp parsley, chopped
    • 2 tbsp lemon juice
    • 2 tbsp olive oil, plus more for serving
    • ¾ tsp kosher salt
    • ¼ tsp cumin
    • ¼ tsp Paprika

    Instructions

    • Heat oven to 350 degrees. Roast eggplants for about 45-50 minutes or until the skin begins to wrinkle and turn black but is not burning. 
    • Remove eggplants from oven and allow to cool. Peel the skin away from the eggplant. 
    • Chop the eggplant and put in a blender with the remaining ingredients. Blend until combined, adding more seasonings to taste.
    • Pour baba ganoush into a serving bowl and drizzle generously with olive oil. 
    • Serve as a dip or a spread with vegetables, sandwiches, etc. Enjoy! 

    Notes

    Recipe copyright The Foreign Fork. For personal or educational use only. 

    Nutrition

    Serving: 1serving | Calories: 62kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 221mg | Potassium: 277mg | Fiber: 4g | Sugar: 4g | Vitamin A: 117IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Comments

    1. Gina says

      August 27, 2022 at 3:42 pm

      Hi there,

      I’d like to try this recipe.

      Last night, we had a restaurant’s version of babaganoush. Instead of the subtly smokey taste I expected, it tasted more like Liquid Smoke!

      Now, I see so many recipes online using that as an ingredient.

      Is babaganoush supposed to have a smokey flavor? Perhaps from roasting the eggplant? I don’t see this element in your recipe, so I wonder.

      thanks,

      Reply
    2. Lisa says

      August 31, 2019 at 2:08 pm

      5 stars
      This is the best recipe I’ve found for baba ganouj yet! Thanks for sharing!

      Reply
      • Alexandria Drzazgowski says

        September 05, 2019 at 1:19 am

        Well this comment just made my day, Lisa! I’m so glad that you loved the recipe. Thanks for trying it out. Let me know if you cook any other dishes from the blog, I’d love to hear what you think!

        Reply

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    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
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