How to make the CREAMIEST Baba Ghanoush - Aubergine dip

[@LarryThreezor]

"Given my ethnic background, that's the last thing I need to be associated with." I was not ready for this.

[@abhirupan7630]

bro i had to pause the video LMAOOO

[@cornflakes1494]

What about eggplants looking little not appropriate ?

[@nushieeee]

Definitely made me lol

[@Fearluzz]

Hahahah YES! When I heard this I went straight to the comment section. Great stuff, love the dark humor

[@greywolf2155]

I almost spit out my coffee. Good times

[@finalplate1208]

It is refreshing to see your sense of humor come through as you cook

[@richardreynolds7552]

He's becoming quite the joker isn't he! Keep it up

[@gountberlin1669]

came here to say that :) good humor

[@dereklindman6914]

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.

[@moeshaimat699]

As a middle Eastern i can vouch for this guy's dishes.. all very accurate and well researched!

[@RomaInvicta202]

And delicious, too

[@benniemabudafhasi5713]

Ethnic background 🤣🤣🤣

[@sketchy8567]

😂😂😂

[@plushkipiano]

😂😂😂😂😂😂

[@lordfaquar5064]

And slightly inappropriate 😂😂

[@mrkiplingreallywasanexceed8311]

Delightful!!! This guy should be MUCH more popular!!!😂

[@theonetruesarauniya]

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.

[@floydwurst9948]

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.

[@TheLegoBongoDrum]

This is the best cooking channel on KZbin. keeps getting better as well, you couldn’t have prepared me for the humor 😭😭

[@nozee77]

"...and look slightly inappropriate... " 😂😂😂 I love those hidden gems. What kind of mint would be the best for that?

[@yamilleiangeris859]

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!

[@HappyCodingZX]

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.

[@lftm0]

Lovely

[@xx1983xx]

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.....

[@isabellavandoorne1003]

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!!

[@suzannestandish4039]

Hi just came across your channel I'm loving it xxx

[@jasminach6205]

FINALLY. Was waiting forever for you to upload that recipe!!

[@samuelmahoney6878]

I need to make some dips. I love the humor you insert into your vids!

[@karl3637]

my mom made this sooo often for me as a kid, absolutely love it

[@michelhv]

1:05 Yes, it’s true. Happened to me once, I forgot to poke holes and then I heard a blast in my oven.

[@Ned-Ryerson]

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.

[@Axezz97]

Lovely video. Thanks, Obi!

[@ahmedsidique4089]

This looks soo good. Will definitely try. Thank you!

[@cristinafratilescu9614]

Looks so so good,thank you for sharing

[@umairjqureshi]

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]

north india me Baigan Bharta bnta h..aye dawat pe

[@umairjqureshi]

@@oberoikirai747 Zindagi rahi toh zaroor try karenge...bharat ka uttar ho ya dakshan ...khana aik dum number one... KZbin ne ghar bethe buhut ghumaya aapka desh

[@loveofwonder]

1:04 made me spit out my rice as I cackled 🤣

[@suulix4065]

I’ve heard the name before, but had no idea what this dish was made of, thank you so much!

[@KitchenSuri]

This is the first time I’m actually tempted by the paid ad 😂❤

[@susanneaggerholm2171]

They are both delicious 🤤

[@drtbantha]

Title is no lie - this is the creamiest (and best) baba ghanoush I've ever made. Big thumbs up!

[@ryuko4478]

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.

[@williedeanskitchen6561]

Looks delicious, I have to give your recipe a try. 😋

[@techstormster]

I need to get more whole cumin. I buy it in bulk and always end up going through it all.

[@Hamza-iq6gw]

I have never heard or seen this dish. I have an eggplant in my fridge I'll try it tomorrow.

[@thepilgrimofinfinity4830]

Awesome recipes! Metshakker!

[@ceha9517]

I love Baba Ganoush. But the mess with the Aubergine water makes me crazy.

[@mahmoudhaji]

You should've made a persian kashke bademjoon as well!

[@Micamicamico]

THE EXPLOSION JOKE OH MY GOD MAN YOU'RE A MENACE PAHAHAHA

[@geenalawrence8338]

This is almost exactly how we make it in Iraq and it's absolutely amazing!

[@Amethyst1919]

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...

[@misterx3188]

1:04 - 🤣

[@jxff2000]

Your “ethnic background” joke had me in stitches 😂

[@ecumenicalheretic]

Apparently I can only find eggplants from small farmers here where I live in Brazil, which is great because they use no pesticides, but in this case is bad because I always find at least one fly larva inside those eggplants. I usually just cut off the "infected" part before cooking it, but how am I supposed to do it when I need to cook the eggplant whole?

[@alexiachimciuc3199]

What's better? Yogurt.... buttermilk..or sour cream??

[@40nights40daystv]

I was not ready for that joke lmao

[@muhammadsaeedumar6959]

Hi. Can you let us know which olive oil and safron do you use

[@teardrop720]

Summon the power to resist haha!

[@mariamahmad57]

So is the 1st type same as mutabbal?

[@ESalma]

Yep

[@avidwriter2882]

What about an air fryer? That would work?

[@timoteiafanasie4894]

Dear Middle Eats. I ate some time ago something which I don't know the name but i know what it is. Is raw sheep meat cured with salt and spice, course chopped with a knife, mixed with chopped onion. If you know what I'm talking about please, please do a video about it. I think it's a Lebanese recipe, maybe in other countries also. That meat (whole pieces) could be grilled. Here is known as "Arab pastrami". Thank you very much.

[@MotorStorm66]

Sounds like cig kofte to me (at least, that's what it's called in Turkey).

[@latetodagame1892]

I can't understand what you're saying but your food looks 👍🏼

[@kebab4949]

The jokes this video are next level 😂😂

[@aviava7097]

Personally i prefer the tahini version with mint instead of parsley

[@deathpyre42]

So any suggestions for tweaking the recipe to work with different sorts of eggplants? Those standard british ones cost like a pound each here and are rarely even in season. I've had good experiences with the tiny local eggplants, just slice off the leafy bit and they're good to go. I just put them in the fish compartment and listen for the pop. But for some reason the texture just never turned out right when they're made into a dip. Delicious as a sandwich or over rice with some chopped garlic but the texture felt almost.. slimy?

[@theonetruesarauniya]

I always use Korean or Chinese eggplants for any and all my eggplant desires lol. I've made a kind of Nigerian fusion baba ganoush and it was amazing.

[@deathpyre42]

@@theonetruesarauniya what makes it nigerian?

[@pubcollize]

If you can't get good fresh ones or don't feel like roasting, some jarred roasted aubergines are decent. Maybe a local Turkish shop will have some, Sera brand is decent. It's not as good as freshly-roasted but it's way better than not having baba ghanoush.

[@iesika7387]

to cut the sliminess I'd suggest draining well then whipping it well with olive oil. Add a little at a time and whip it until it disappears, until you get the texture you want. Any eggplant will work as long as it's a good one. I often use the long italian type.

[@deathpyre42]

@@iesika7387 oh that's probably what I was doing wrong, I was just adding the oil in all at once.

[@fouadhoblos3611]

It's actually "Baba Ghannooj".. this is how it is pronounced.. btw we make it but not that often in the Middle Eats.. yeah u got that one right those people sure do eat a lot..

[@AriesSupertramp]

"Given my ethnic background, that's the last thing I need to be associated with." Youuuu... I like you! :D (Edit: I mean.. I did before but now even more)

[@Terranova339]

Damn you're really on fire with these jokes starting at 1:00 huh? Relax my dude 😂😂 Great video/recipe tho

[@kevmuso4336]

🤤

[@CraftyZA]

What if I LOVE the skin? It may be my favorite part...

[@PsychoEkan]

Eggplant, healthy.. the 400kcal worth of olive oil on top, less healthy

[@richgallen2670]

Egg Plant🙄

[@catztail]

Jokes!

[@aroccoification]

Free palistine

[@brenningestiehr8762]

OMG YES! Has this been on the channel before? I spent a couple days trying to find it because I have this memory of this channel posting a recipe, but I couldn't find it! I ended up just googling a recipe three days ago (so close 🥲)

[@ciucinciu]

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

[@jrmetmoi]

Interesting 🤔

[@TheJunaidHsn]

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.

[@tuttifrutti293]

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.

[@kimberlyrobinson3992]

That’s a good tip!

[@DBHEcho]

Genius, thanks for sharing man

[@Luna.3.3.3]

Fantastic tip, thank you! I just watched another video where they confited the garlic. Your method saves a step!

[@greZerg]

@@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)

[@krazjazzfan]

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.

[@Choucheeeenn]

Baba ghanoush is my absolute favorite (anything with aubergine, like Lebanese moussaka

[@iesika7387]

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)

[@davidfleb]

Good video, but in Lebanon we don't eat it with pomegranate molasses. It's more similar to the Egyptian one without the yogurt

[@OzzieStorm]

was about to say this. In my mind i was like "wait do i not know my own culture?" xD

[@davidfleb]

@@OzzieStorm ya the second one is more similar to salatet el Raheb but mashed eggplant instead of diced

[@HeatherValentineMsFoodie]

Your sense of humor is HILARIOUS!!! ❤❤❤❤ thank you for another tasty recipe

[@dla1509]

Btw, Brian Lagerstrom shouted you out in a recent video of his version of hummus. Love your recipes and your humor;)

[@TheAstralCatastrophe]

"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

[@arushigupta4235]

The Syrian Baba Ganoush reminds me so much of the Tunisian Salad you had shared (and which I made and absolutely adored)

[@SatanClauze]

My fave dip! Can't wait to make this one. Also this episode had some good humor 👌

[@leighDrusllalyle2304]

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!

[@iesika7387]

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.

[@taliac]

I tried the Egyptian recipe and it was delicious! Thank you.

[@djeurosham]

I definitely second doing this on the grill. The smoky flavor really takes this dish to gourmet levels.

[@svenleeuwen]

I love your recipes sooo much!!

[@andrewwinson5866]

I’ve been waiting for this! 🎉🎉🎉

[@DyaniAdornBeads]

Just made the Egyptian recipe and it’s amazing! Thank you for sharing and I love your humor! ❤❤❤

[@happydillpickle]

The best baba ganoush I have ever eaten is my uncle's Persian version. It's very plain and simple and delicious.

[@lakehuron7733]

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

[@Lucysmom26]

The recipes and food on this channel are straight 🔥 - can't wait to make both of these.

[@A_T216]

Oh my gosh YES, I know what I'll be making after my next shopping trip

[@michaeljeanrichard4]

"given my ethnic background" why do you think I'm thankful my mom is the Arab one everytime i go through TSA, a swiss last name goes much smoother than Nasser edit: my family always has taken the seeds out after roasting as they can give an unwanted bitterness

[@dla1509]

“Slightly inappropriate” vegetables. I howled with laughter!!

[@asherbeal8357]

Thank you for the comedic levity. ❤️ I adore this channel and all you and your partner do. 👏👏👏

[@hunterfox1453]

I had barely recovered from the background joke and then he hit me with the 🍆 joke. 😂 wheezing right now. Definitely going to make this!

[@belalabusultan5911]

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.

[@98682bobbyd]

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

[@richardreynolds7552]

Love the seamless transition into the ad, smooth!

[@light6508]

The eggplant dip is called Baba Ganoosh!

[@lindsayhermecz4190]

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.

[@illybrown1208]

Slightly inappropriate LOOL😭

[@dpelpal]

For my fellow Americans: British Aubergine=Eggplant.

[@HasanHasan-kf4wz]

is that the adam ragusea knife? love it!

[@beatricemtu163]

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❤

[@ILostMyOreos]

I love your humor! Great video

[@nataliedelorenzo4644]

Who else spit their coffee at 1:04?

[@nightytam223]

Aubergines are highly underappreciated in western cooking. So versatile, so tasty!

[@claudiag.2055]

I sooo agree! My husband, born and raised in DC would not even try tasting aubergines!

[@allenbroussard1451]

nah, we love some eggplants down in the Louisiana. My eggplant dressing is king.

[@stamasd8500]

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).

[@stamasd8500]

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. :)

[@lorenzos7865]

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! ^_^

[@happydillpickle]

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 🙂