Can you freeze baba ghanouj

Does Freezing Affect Baba Ganoush? Once frozen, baba ganoush will not be as good as freshly made. Eggplant discolors and softens when exposed to air and light. Baba ganoush will start to lose its flavor quickly if exposed to air and moisture. How to Freeze Baba Ganoush? Baba ganoush can be frozen for up to 2 months. Package the dip in a freezer bag or container and remove as much air from the bag or container as possible before sealing it.

Place in a freezer that is set to 0 degrees F. The dip will keep well for up to 2 months but no longer than that. Label the container with the date it was frozen. Now you know how to freeze baba ganoush and retain its freshness. How to Thaw Frozen Baba Ganoush? Before you start thawing your dip, please do not leave it at room temperature. To prevent this from happening, always let the dip stand in the refrigerator overnight.

When thawing in the refrigerator, it is best to let the dip stand in its original container. Change the water every 30 minutes until it is completely thawed. When thawed, the dip will lose some of its flavors.

Therefore, it is important to use fresh ingredients and seasonings when you make baba ganoush. You can make frozen baba ganoush taste better by adding more flavor to it. Add more garlic cloves, or add your favorite herbs and spices when making frozen baba ganoush. Let it thaw in your fridge and then bake as normal. It will be almost as good as fresh, but the freezing and reheating will make it softer and slightly mushier.

Freezing eggplant will alter the consistency and it will lose a lot of its structural integrity — in other words, it will be mushy when it defrosts.

And How To Do It. Hey, I'm Jaron and I'm a self-proclaimed food expert and author of this website! I'll be honest with you, I started this website because someone told me I couldn't and I needed to prove them wrong.

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Foodsguy Freezing How To. Please see my disclosure to learn more. Pin In my home country we also had a similar recipe, except instead of lemon juice and garlic we would mix the eggplants with lots of oil my grandparents would use real sunflower oil that actually smelled and tasted slightly like roasted sunflower seeds. To that you would add an onion finely cut smaller the better. And eat it with large slices of tomatoes. She always let the eggplants leak first completely and just supplement with some extra water of oil.

That sounds really delicious! I always add in all the juice from the eggplants because I love the smokey flavour. I wonder if it is bad in the same way that other charred food is supposed to be bad for our health.

It always tastes so good though! I enjoy eating the eggplants and it is always in my kitchen, so Im going to try your recipe,. Uh, yum yum, I love eggplant big time, I often use it in my own recipes, and baba ganoush is sooo good. I love baba ganoush but like you mentioned, I am little intimidated by making it.

I have tried it once and didnt turn out too great. All Rights Reserved. Design by Purr. Get new recipes via email:. Click to Pin this recipe. Yield: 6 servings. Prep Time: 10 mins. Cook Time: 30 mins.

Total Time: 40 mins. Ingredients 2 globe eggplants 3 tablespoons tahini 2 tablespoons freshly squeezed lemon juice teaspoon sea salt 2 cloves garlic , grated with a Microplane or finely minced Optional toppings olive oil, sesame seeds, pomegranate seeds, minced parsley or cilantro.

Pierce the eggplants a few times with a fork or knife. Place the eggplants on your BBQ and let them cook for 30 minutes, turning halfway through.

Roast the eggplants in your oven: Preheat your oven to degrees. Place the eggplants on a baking dish and roast in your oven for 30 minutes, turning halfway through. Set the cooked eggplants in a rimmed plate and leave them until they are cool enough to handle. Pour the juice that collects on the plate into a bowl then peel the eggplants and discard the skin. Place the creamy insides into your food processor and add the tahini, lemon juice, garlic, and 1 teaspoon of salt and process until smooth.

Taste and add more salt, if needed. For a smokier tasting baba ganoush, add a tablespoon or two of the reserved juice. For the best flavor, let the baba ganoush rest in your fridge for at least 2 hours before serving then top with any or all of the optional toppings.

Optional toppings olive oil, sesame seeds, pomegranate seeds, minced parsley or cilantro. Notes Make sure to use tahini you love in this recipe. If it tastes bitter, your baba ganoush will also be bitter.

If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag TheEndlessMeal. About the author. More posts by Kristen Stevens ». Leave a Reply Cancel reply Your email address will not be published. Roslyn Regan — March 14, am Reply.

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