Baba Ghanoush

    • Prep Time
    • 5 mins
    • Cook Time
    • 35 mins
    • Yield
    • 1 bowl
    • Difficulty Level

Baba ghanoush, or baba ganush, or baba ghannouj—however you want to spell it, it is delicious! This dish is basically mashed eggplants mixed with olive oil, tahini, and other seasonings. Try some Baba Ghanoush today. In Israel they sometimes call it eggplant salad. I would say this is a close cousin of the beloved hummus.

In Arabic, “baba” means father and “ghanoush” means spoiled. But Wikipedia suggests that “ghanoush” was a name of someone in a harem. So who knows? What I do know is that this salad is delicious and simple to make.

Like many ethnic dishes, the recipe for baba ghanoush changes depending on the location. This dish is made all throughout the Middle East and Mediterranean, and each town has its own special take.

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7 Ratings

Ingredients

  • 2 medium eggplants
  • 4-5 cloves garlic
  • 1 1/2 lemons, juiced
  • 3-4 tbsp tahini
  • 1 tsp cumin
  • 1-2 tsp salt
  • 1 tbsp olive oil
  • paprika, sumac and parsley for garnish

Instructions

  • 1. Preheat grill, broiler or burner flame to high.
  • 2. Prick eggplants all over with a fork or knife. Wrap each in foil and grill, turning occasionally, until charred and tender, 15 to 20 minutes.
  • 3. Transfer the eggplants to a cutting board and cool. Remove stem, peel and transfer to strainer to drain off the liquid.
  • 4. Pulse garlic in food processor until paste-like in texture. Add eggplant pieces, lemon juice, tahini, cumin and salt to taste. Process until almost smooth.
  • 5. Transfer mixture to a plate or bowl. Drizzle with oil and sprinkle with sumac, paprika or parsley, if desired. Serve with pita bread or chips.

Instructions

  • 1. Preheat grill, broiler or burner flame to high.
  • 2. Prick eggplants all over with a fork or knife. Wrap each in foil and grill, turning occasionally, until charred and tender, 15 to 20 minutes.
  • 3. Transfer the eggplants to a cutting board and cool. Remove stem, peel and transfer to strainer to drain off the liquid.
  • 4. Pulse garlic in food processor until paste-like in texture. Add eggplant pieces, lemon juice, tahini, cumin and salt to taste. Process until almost smooth.
  • 5. Transfer mixture to a plate or bowl. Drizzle with oil and sprinkle with sumac, paprika or parsley, if desired. Serve with pita bread or chips.

Rate this recipe

  • 7 people rated this recipe

  • Average Rating

    (3 / 5)


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