Baba ghanouj, most popular eggplant Middle Eastern recipe
November 22, 2009 by Jackie K
Filed under Middle Eastern
Recipe: Baba ghanouj/بابا غنوج
Summary: Baba Ghanoush or some times spelled Baba Ghannouj or Baba Ghannoug (Arabic بابا غنوج bābā ġanūj) is a Middle Eastern dish of eggplant mashed and mixed with various seasonings. Frequently the eggplant is baked in the oven or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is eaten with pita bread. It is usually of an earthy light brown color some times little off white, depending if you like to have more Tahini. It is popular in the Levant and Egypt.
- 2 large eggplants
- 3 garlic cloves minced
- 1/3 cup tahini sauce
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- heat the oven to 400 degrees F. Make a few 1’’ slits all around each eggplant. Wrap the eggplants in a aluminum foil. Roast it for 40 minutes, or until soft. Let it cool for 10 minutes.
- Mash garlic with little salt, mash it really good to paste consistency.
- Peel the eggplants.
- In a food processor, mix the eggplants, garlic, tahini, salt and lemon juice until just combined.
- Drizzle with olive oil. Serve with pita bread.
Cooking time (duration): 20 minutes
Meal type: hors d’oerves
Culinary tradition: Middle Eastern
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