Baba ghanoush, also spelled baba ganoush or baba ghanouj, is a Levantine appetizer of mashed cooked eggplant mixed with tahini (made from sesame seeds), olive oil, possibly lemon juice, and various seasonings. Traditionally, mutabbal is the condiment aforedescribed and baba ghanoush is more like a salad dip made with pomegranate molasses (or pomegranate seeds) and olive oil, and often without tahini. It may be mixed with onions, tomatoes, or other vegetables.
The traditional preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is a typical meze (‘starter’) of the regional cuisine, often eaten as a dip with pita bread, and is sometimes added to other dishes.
Ingredients
- 3 small eggplants
- 2 cloves garlic
- 2 tablespoon tahini (or sesame paste is fine too)
- 1 lemon, juiced
- 2 tablespoon olive oil
- 1 tablespoon paprika
- Salt and pepper to taste
Instructions
Step 1
Pre-heat the oven to 356ºF.
Step 2
Put the eggplants on a oven tray with a splash of olive oil and some salt.
Step 3
Using a fork, poke a couple of holes in them.
Step 4
Add the garlic cloves as well. No need to peel them.
Step 5
Roast until tender ( 25-30 minutes).
Step 6
Let the eggplants cool for a while, then slice them open and carve out the “flesh”.
Step 7
With a beater or food processor mix the eggplant flesh with the rest of ingredients (peel the garlic too before you throw it in).
Step 8
Serve in a bowl with some paprika and a splash of olive oil for garnish. You can eat as a dip with pitas, flatbread or nachos or as a side dish of main course.
reference: yummynotes
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