Baba Ghanoush

Baba Ghanoush

Baba Ganoush is a very popular Middle Eastern dish made primarily of eggplant and tahini, a paste made from sesame seeds.

In the Levant, baba ganoush is a sort of salad made of grilled eggplant with finely diced onions, tomatoes and other vegetables blended in. It is normally served with a dressing of oil and pomegranate concentrate.

In Egypt, baba ganoush is a paste made of roast or grilled eggplant and tahini, a paste made from sesame seeds. This dish is known as mutabbal in the Levant. Traditionally, the eggplant is first roasted in an oven for approximately 45 minutes. The softened flesh is scooped out, squeezed to remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Possible seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley. When served on a plate or bowl, it is traditional to drizzle the top with olive oil.

This is a healthy snack that can be eaten in a variety of ways, including as a dip with whole wheat bread or crackers, spread on pita, or added to other dishes. It is usually of an earthy light brown color.

In Ethiopia, the dish is more commonly known as Blagadoush.

Ingredients:

• 1 large eggplant
• 1/4 cup tahini , plus more as needed
• 3 garlic cloves , minced
• 1/4 cup fresh lemon juice , plus more as needed
• 1 pinch ground cumin
• salt , to taste
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/4 cup brine-cured black olives , such as kalamata

Directions:

• Prepare a medium-hot fire in a charcoal grill.
• Preheat an oven to 375°F. 
• Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
• Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
• Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
• Remove from the oven, let cool slightly, and peel off and discard the skin.
• Place the eggplant flesh in a bowl. 
• Using a fork, mash the eggplant to a paste.
• Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
• Season with salt, then taste and add more tahini and/or lemon juice, if needed.
• Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
• Drizzle the olive oil over the top and sprinkle with the parsley.
• Place the olives around the sides. 
• Serve at room temperature. 

Posted in: Baba Ghanoush,Lebanese Recipes