Other names and spellings are baba ghanouj, babaganuş and mutabal.
Baba Ghanoush
Course: AppetizersCuisine: Egypt, Lebanon, PalestineServes 4 to 6 as an appetizer
Roasted eggplant dip is a very popular appetizer, or mezze, in the Middle East. The smoky, rich flavor of the eggplant goes well with wedges of pita bread or with raw vegetables.
Ingredients
Italian eggplant — 3
Garlic, minced — 2 to 3 cloves
Lemon, juice only — 1
Tahini (sesame paste) — 2 tablespoons
Salt — 1 teaspoon
Directions
- 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 Notes and 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.
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