(Middle Eastern roasted eggplant dip)
Baba ghanoush is a very popular appetizer, or mezze, in the Middle East. The smoky, rich flavor of the roasted eggplant goes well with wedges of pita bread or with raw vegetables. Try using baba ghanoush as a sandwich spread or rolled up in wraps.
Other names and spellings are baba ghanouj, babaganuş and mutabal.
Serves 4 to 6 as an appetizer
- Eggplant, Italian -- 3
- Garlic, minced -- 2 to 3 cloves
- Lemon, juice only -- 1
- Tahini (sesame paste) -- 2 tablespoons
- Salt -- 1 teaspoon
- Preheat oven to 400°F. Place the eggplant on a baking pan and roast in the oven until cooked through, from 45 to 60 minutes. The eggplant should collapse when it is removed from the oven and begins to cool.
- Cut each eggplant in half and scoop out the pulp. Discard the skins. Place the pulp, garlic, lemon juice, tahini and salt in a food processor or blender and and process until smooth.
- Adjust seasoning to taste. Remove to a serving bowl and drizzle olive oil over the top. Sprinkle with parsley and serve.
Baba Ghanoush Variations
- Patlican Salatasi (Turkish roasted eggplant salad): Instead of pureeing the eggplant, tear it into chunks with your fingers. Eliminate the tahini. Stir in the remaining ingredients. You can also stir 1/4 to 1/2 cup yogurt in to lighten the salad up a bit. Sprinkle with paprika.