How do you get the bitterness out of baba ganoush?

*A note about salt: Eggplant is naturally bitter and adding a generous amount of salt not only improves the flavor of the dip but helps curb the bitterness of the eggplant. So don't be afraid to add a bit more! Transfer the baba ganoush into a serving bowl.

What does Baba Ghanoush go with?

What to Serve with Baba Ganoush. My favorite way to serve baba ganoush is as an appetizer or snack with crisp veggies and pita bread . You could also serve it as the creamy dip in a summer crudité platter or make an epic Mediterranean appetizer board with pita chips, tzatziki, hummus, and fresh or grilled veggies.

Why does baba ganoush taste bad?

Baba Ghanoush may taste bitter due to factors like the choice of eggplant, insufficient roasting, or the use of too much garlic, lemon juice, or low-quality tahini .

Why do you soak eggplant in milk?

Milk is said to help draw out the bitterness in eggplant . Our recipe doesn't call for milk, but if you're worried that your eggplant will taste bitter, you can soak the slices in milk for 20 to 30 minutes. Drain and pat them dry before proceeding with the rest of the recipe.

Which is healthier hummus or baba ganoush?

3) Health – Both dishes are very healthy, but baba ganoush has a slight edge here with more vitamins from the eggplant and a lower calorie count . 4) Big meal to come – Get baba ganoush, it's less filling than hummus.

Is baba ganoush healthy or unhealthy?

Baba Ganoush is not only delicious but also packed with nutritional benefits. Eggplants are a great source of fiber, vitamins, and minerals, while tahini adds a dose of healthy fats and protein. This makes Baba Ganoush a heart-healthy choice that supports overall well-being.

Is baba ganoush anti inflammatory?

Plus, we have things like garlic, citrus, and tahini, which is also rich in nutrients and contains some anti-inflammatory properties . Baba ganoush is Mediterranean diet friendly, vegetarian (vegan if you don't use the yogurt), and fairly low in carbs.

How do you neutralize bitterness?

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour . For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.

How do you counteract bitterness of tahini?

If you prefer a brighter sauce, add more lemon. If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey .

What spice takes away bitterness?

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

Roast Cauliflower, Baba Ganoush, Spiced Harissa Chickpeas & Dukkah

Recipes
- All Recipes
- By Ingredients
- By Season
- For Events
- For Families
- Gluten Free
All Recipes
Recipes by Ingredients
Recipes by Season
Recipes for Families
Recipes For Events
Gluten Free Recipes

All Recipes
Recipes by Ingredients
Recipes by Season
Recipes for Families
Recipes For Events
Gluten Free Recipes
Books
Blog
About

Recipes
- All Recipes
- By Ingredients
- By Season
- For Events
- For Families
- Gluten Free
All Recipes
Recipes by Ingredients
Recipes by Season
Recipes for Families
Recipes For Events
Gluten Free Recipes

All Recipes
Recipes by Ingredients
Recipes by Season
Recipes for Families
Recipes For Events
Gluten Free Recipes
Books
Blog
About

Instagram Pinterest Facebook

This special meal deliciously combines creamy baba ganoush piled with nutty cauliflower steaks, harissa chickpeas and crunchy dukkah. Yum!

Jump to Recipe

I’m so excited to post this–this dish combines so many of my favourite ingredients and flavours–smokey and creamy baba ganoush piled with nutty cauliflower steaks, Harissa chickpeas and crunchy dukkah. A veritable taste and texture explosion and I absolutely love it.

I love this delicious mix but if you had any leftovers–heres some other delicious combinations;
Spiced chickpeas on toast with dukkah
Flatbread with baba ganoush and dukkah
Slice the cauliflower and mix with the chickpeas for a delicious salad

Ingredients

For the cauliflower

1/2 medium cauliflower cut into steaks
2 tbsp olive oil
Pinch sea salt

For the aubergine dip

2 medium aubergines
2 tbsp extra virgin oil
1 clove garlic sliced–optional
1 tbsp tahini
Juice ½ lemon
1 tsp smoked paprika
1 tsp sea salt
1 tsp cumin seeds

For the chickpeas

1 can chickpeas drained
1 tbsp rose harissa or 1 tsp harissa paste
2 tbsp extra virgin olive oil
Squeeze lemon juice
Pinch sea flakes
1/2 tsp smoked paprika
1/2 tsp caraway seeds
Big pinch sea salt

For the dukkah

100 g raw unsalted hazelnuts
1 tbsp cumin seeds
1 tbsp coriander seeds
3 tbsp sesame seeds
2 tbsp sunflower seeds
1 or 2 sprigs of fresh thyme
1 tsp sea salt
1/2 tsp chilli flakes

For the flatbreads

50 g gram flour
Pinch sea salt
Splash olive oil
1/2 tsp apple cider vinegar
100 ml water

Instructions

To roast the cauliflower

Cut cauliflower up into steaks.
Add to a large roasting pan with the olive oil and salt. Roast for 20 minutes, then turn. Continue to roast for a further 20 minutes or until the veg is cooked and golden brown. Remove from the oven to cool.

To make the baba ganoush

Preheat your oven to 180c
Add the aubergines to a roasting tin, then roast for 25-30 minutes.
Remove and allow to cool.
Slice through the skin and scope out the skin.
Add all the ingredients to a food processor or blender and blitz to a smooth paste.
You can drizzle more extra virgin olive oil to serve.

To make the chickpeas

Add all the ingredients to a small saucepan–stir to combine and heat through.

To make the dukkah

Put the nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper.
Dry toast for 12 minutes on gas Mark 4/180C. Allow to cool.
Add thyme leaves, chilli & salt to a mini chopper and pulse in 1 second bursts.
Check after each pulse as you don’t want it too finely chopped.

To make the flatbreads

Add the gram flour and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.
Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even crepe.
Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
Flip and cook on the other side for 30 seconds to a minute.
Remove from the pan and place on and cover with a clean cloth to keep warm.
Repeat the process with the remaining batter.

To serve

Load your plate with baba ganoush, cauliflower steaks, smoky chickpeas and dukkah.

Print Recipe Pin Recipe

If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

More Recipes with Cauliflower, Aubergines, Chickpeas or Harissa

Discuss this Recipe with Niki

10 Responses

Hi there. Are there any bits of this that can be made in advance? Thanks
Reply
1. Hi Jenny
  Definitely – everything apart from the cauliflower.
  Love, Niki xxx
  Reply
Made this the other night. Was soooo good Drizzled tahini sauce on top.
Reply
1. Fantastic! So happy to hear 🙂
  Much love, Niki xxx
  Reply
Hi! When you say rose harissa, you mean the powder/spice? Thank you!!
Reply
1. Hi Sabrina
  I used a rose harissa spice paste – you can also use harissa paste. Or make your own.
  Love
  Niki xxx
  Reply
Is there anyway to get the fat, carb and protein levels behind these recipes. I love them but i am struggling to put them into my fitness tracking apps.
Reply
1. Hi Courtney
  Its not something I have access to at the moment – but could look into!
  Love
  Niki xxx
  Reply
Love the sound of this but my husband is allergic to hazelnuts! Can I substitute another nut for the dukka?
Reply
1. Hi Gaby
  Yes definitely, pistachio are really good.
  Love
  Niki xxx
  Reply

Buy Me a Coffee

If you’ve enjoyed using my recipes, I’d love you to support my blog.

I’ll be cooking up a plateful of super-delicious vegan recipes here over the coming months.

To support my work, promote the vegan message far and wide, and of course help keep Dill in kittie food, you can buy me a coffee here.

Thank you, and much love, Niki xxx

(Payments via Ko-Fi are processed by Stripe, a global payments platform certified to the the most stringent level of certification available in the payments industry.)

Cookie Consent

Our website uses cookies to provide the necessary website functionality, improve your experience and analyse our traffic. By Clicking "Accept", you agree to our Privacy Policy and cookies usage. Not consenting or withdrawing consent may adversely affect certain features and functions.

FunctionalFunctionalAlways active

The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.

PreferencesPreferences

The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.

StatisticsStatistics

The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.

MarketingMarketing

The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.

Manage optionsManage servicesManage vendorsRead more about these purposes

View preferences

{title}{title}{title}

Roast Cauliflower, Baba Ganoush, Spiced Harissa Chickpeas & Dukkah | Rebel Recipes (2024)