Hola amigos! I’m Liliana Silva, and I’m thrilled to share with you my recipe for Smoky Maple Twist: Elevated Baba Ghanoush Recipe with a Hint of Sweetness. This is the perfect dip to wow your guests at your next get-together or even to enjoy on a lazy weekend afternoon. I promise you won’t be able to get enough of the smoky and sweet flavors that are baked into this irresistible dip.
Born and raised in the mountainous region of Colombia, Liliana has always been passionate about cooking and exploring new flavors. She moved to the United States for college and earned a degree in environmental science, but cooking remained her true passion. Now, she spends her free time experimenting with different recipes and sharing them with her friends and family.
Liliana Silva currently resides in the United States and grew up in Colombia.
I was born and raised in a small town nestled deep in the heart of the Colombian Andes Mountains. Food was always an important part of my life, with my family instilling in me a passion for cooking since I was a little girl. Baba ghanoush may not be a traditional dish from my homeland, but we do have a similar dish made from roasted eggplants that is served with a variety of different dips. To me, this recipe feels like a happy fusion of two of my favorite culinary worlds.
Baba ghanoush is believed to have originated in the Middle East, specifically in countries such as Lebanon, Syria, and Israel. The name baba ghanoush translates to ‘spoiled dad’ in Arabic, although the reason for this moniker is unclear. Some believe it’s a nod to the rich and creamy texture of the dip, while others speculate it’s a playful way to say that the dish is so delicious it’s spoiled. Regardless of its name, baba ghanoush has spread in popularity all around the world, with variations incorporating everything from pomegranate molasses to caramelized onions. I put my own twist on it by adding some maple syrup and paprika to create a perfect balance between smokiness and sweetness. I hope you try my version and enjoy it as much as I do!
What you need
If you’re looking for a new dip to add to your arsenal, this Smoky Maple Twist: Elevated Baba Ghanoush Recipe with a Hint of Sweetness is the perfect choice. This upgraded version of the classic baba ghanoush dip has a smoky and sweet twist that will take your tastebuds on an unforgettable journey. The recipe starts by roasting an eggplant until it’s tender and mashable, then blending it with some exciting ingredients like tahini, lemon juice, maple syrup, and paprika until it’s smooth and creamy. After adjusting the seasoning to taste, simply chill for at least 30 minutes and serve with your favorite chips or fresh vegetables. Trust me, this dip is sure to become a hit at your next party or gathering!
Ingredients:
- eggplant – The star ingredient of baba ghanoush, eggplant is roasted until tender and then mashed to create a creamy dip. If you can’t find eggplant, you can use roasted zucchini or red pepper instead.
- garlic – Garlic adds a pungent and aromatic flavor to the baba ghanoush. If you don’t like garlic, you can omit it altogether.
- tahini – Tahini is a paste made from ground sesame seeds and adds a nutty flavor to the dip. If you don’t have tahini, you can substitute peanut butter or almond butter.
- lemon – Lemon juice adds a tangy and bright flavor to the baba ghanoush. You can substitute lime juice if you prefer.
- maple syrup – Maple syrup adds sweetness and depth of flavor to the baba ghanoush. If you don’t have maple syrup, you can substitute honey or agave nectar.
- paprika – Paprika adds a smoky depth of flavor to the baba ghanoush. If you don’t have paprika, you can use smoked paprika or cumin instead.
- salt – Salt brings out the flavors of all the other ingredients and should be added to taste.
- olive oil – Olive oil creates a smooth and glossy texture for the baba ghanoush. You can use any neutral-tasting oil instead.
- fresh parsley – Fresh parsley adds a pop of color and freshness to the baba ghanoush. You can use any other fresh herbs you have on hand instead.
Utensils:
- baking sheet
- parchment paper
- mixing bowl
- blender or food processor
- measuring cups and spoons
- spatula
- knife
- cutting board
- optional: garlic press
Eggplant: The Versatile Vegetable
I think eggplant is an amazing vegetable because it’s so versatile. For this recipe, we roast it until it’s tender and then mash it to create a creamy dip, but eggplant can also be grilled, baked, or sautéed. It’s not only flavorful, but low in calories and high in fiber and antioxidants. I know that some people don’t like eggplant because of its spongy texture, but in this recipe, the eggplant is blended until it’s super smooth and creamy, making it perfect for even the pickiest eaters.
Tahini: The Secret Ingredient
Tahini is truly the secret ingredient in this recipe, adding a creamy and nutty flavor to the baba ghanoush. It’s made from ground sesame seeds and is a staple in Middle Eastern cuisine. Not only is tahini delicious and versatile, but it’s also high in healthy fats and plant-based protein. In fact, just one tablespoon of tahini provides three grams of protein! Some people are intimidated by tahini because it’s not a common ingredient, but it’s readily available in most grocery stores and worth the investment. Trust me, once you taste the magic it brings to this recipe, you’ll want to use tahini in all of your cooking!
What to serve it with?
I absolutely adore serving my Smoky Maple Twist: Elevated Baba Ghanoush Recipe with a Hint of Sweetness with pita bread or freshly sliced veggies such as carrots or peppers. The smokiness of the dip pairs incredibly well with the chewiness of the pita, and the sweetness balances perfectly with the freshness of the vegetables. I also love to serve it alongside some hummus, falafel, and maybe even a tabbouleh salad to create an entire Mediterranean-inspired spread. It’s the perfect light lunch or appetizer that always leaves me feeling satisfied and energized!
Summary
Now that you know all about my recipe for Smoky Maple Twist: Elevated Baba Ghanoush Recipe with a Hint of Sweetness, I want to hear from you! Have you ever tried baba ghanoush before? What do you think about my version with its sweet and smoky twist? Do you have any other unique suggestions for dipping or serving? Let’s exchange some ideas and indulge in delicious food together. Leave your comments below, and I’ll be sure to reply!
Here’s the recipe:
Smoky Maple Twist: Elevated Baba Ghanoush Recipe with a Hint of Sweetness
Equipment
- Baking Sheet
- Parchment Paper
- Mixing bowl
- Blender or food processor
- Measuring cups and spoons
- spatula
- Knife
- cutting board
- optional: garlic press
Ingredients
- 1 large eggplant
- 2 cloves garlic
- 1/4 cup tahini
- 1 lemon
- 1 tbsp maple syrup
- 1 tsp paprika
- to taste salt
- 1/4 cup olive oil
- to garnish fresh parsley
Instructions
- Roast the eggplant - Preheat the oven to 400°F. Cut off the stem of the eggplant and slice in half lengthwise. Place the eggplant halves cut-side down on a baking sheet lined with parchment paper. Pierce the eggplant skin several times with a fork. Roast for 25-30 minutes, or until the flesh is soft and tender. Remove from the oven and let cool. - If you're short on time, you can also grill the eggplant instead of roasting it. This will give the baba ghanoush a smokier flavor.
- Make the dip - Once the eggplant is cool enough to handle, scoop out the flesh and transfer it to a blender or food processor. Add the garlic, tahini, lemon juice, maple syrup, paprika, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed. -
- Adjust the seasoning - Taste the dip and adjust the seasoning if needed. Add more salt, lemon juice, or paprika to taste. - If the dip is too thick, you can thin it out with a tablespoon of water or olive oil.
- Chill and serve - Transfer the dip to a serving bowl, drizzle with olive oil, and sprinkle with fresh parsley. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve with pita chips, crackers, or fresh vegetables. - Baba ghanoush tastes even better the next day, so you can make it ahead of time for a party or gathering.
