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Baba Ganoush

Baba Ganoush

Baba ganoush or baba ghannouj is a Middle Eastern salad or appetizer made with roasted eggplants, tahini, lemon juice, garlic and sometimes spices. The spices in the dish vary from region to region. Roasting eggplants over an open flame is best but if all you have is an oven and broiler, it still works. The eggplants give the dish the smoky flavour that goes really well with the other ingredients. Serve as an appetizer with pita wedges or as a salad or side dish with grilled meats.

  • 3-4 medium eggplants
  • 6 tbsp tahini
  • 2 cloves garlic
  • 2 tbsp lemon juice (or more to taste)
  • 2 tbsp extra-virgin olive oil plus more to drizzle on top
  • Salt
  • Sesame seeds (optional)

Turn the oven to broil and line a baking sheet with aluminum foil. Wash and prick the eggplants with a fork, place them on the baking sheet and broil on both sides until the skin of the eggplants is charred and the flesh is soft. Peel the eggplants or make a slit down the middle and remove the flesh with a spoon. Transfer the eggplant to a sieve and let it stand to drain the excess liquid.

Put all the ingredients except for the sesame seeds in a food processor and blend until the mixture looks smooth, adjust the seasoning. Transfer the puree to a bowl, drizzle a little olive oil and sprinkle with sesame seeds before serving.

Baba Ganoush

Baba Ganoush (8)

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5 comments to Baba Ganoush

  • Joy

    I’ve always wanted to make baba ganoush from scratch. I’ve 2 eggplants right now and I just got a jar of tahini. I think it’s about time to make it. Thanks for the recipe!

  • LindenTea

    Hi Joy, I hope you like it. :)

  • Sharon

    Served as a first course, how many servings would this recipe make? Also, any options for storing, other than refrigeration?

    Thanks :)

  • LindenTea

    Hi Sharon, thank you for your visit and comment. As a first course or appetizer, it should serve 4-6 people, I like to serve it with pita wedges warmed in the oven.

    As for storing, you could go ahead and roast the eggplants ahead of time, drain the excess liquid and freeze in a resealable bag (I make huge batches and freeze), you could then make the baba ganoush anytime.

    Hope you give it a try, it’s really far superior to storebought.

  • [...] Baba Ganoush A Mediterranean roasted eggplant dip made with tahini (sesame seed paste), garlic and lemon – yum! (Dairy free & vegan!) [...]

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