Lebanon | Egypt | Palestine | Appetizers | Eggplant | Summer

Baba Ghanoush

(Middle Eastern eggplant dip)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Eggplant 3 each
 
Garlic minced 2-3 cloves
Lemon juiced 1 each
Tahini (sesame paste) 2 Tbsp
Salt 1 tsp
 
Olive oil 2-3 Tbsp
Parsley minced 1-2 Tbsp

METHOD

Basic Steps:  Roast → Puree → Garnish
  1. Preheat oven to 400°F. Place the eggplant on a baking pan and roast in oven until cooked through, about 45-60 minutes. Eggplant should collapse when it is removed from the oven and begins to cool.
  2. Cut the eggplant in half and remove the pulp.
  3. Put pulp, garlic, lemon juice, tahini and salt in a food processor or blender and puree.
  4. Remove to a serving bowl and drizzle olive oil over the top. Sprinkle on parsley and serve.

VARIATIONS

  • Patlican Salatasi (Turkey): Eliminate the tahini.  You can also stir in 1/4 to 1/2 cup yogurt to lighten the eggplant up a bit. Sprinkle the top with paprika.

NOTES

  • Baba ghanoush is a very popular appetizer and dip in the Middle East. Its smoky flavor goes well with pita bread cut into wedges.