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Writer's pictureDiplip Choudhury

BABA GHANOUSH RECIPE

Updated: Aug 1, 2020



Baba Ghanoush (“Spoiled Daddy” in Arabic) is a popular meze (starter) of the Levant (a group of countries like Lebanon, Iraq, Israel, Jordan, Syria, Palestine, Turkey, etc.). A popular dish across the Middle Eastern countries, this ‘spoiled daddy’ is the creamier version of the ‘Hummus’ and is a perfect culmination of roasted eggplant, tahina (condiment made of ground sesame seeds) and garlic.


Ingredients required:

(Servings: 11-12)

· 2 eggplants, medium

· 1/3 cup tahina (made of white sesame seeds)

· 2 lemons, juiced

· 3 garlic pods, roasted and crushed

· ½ tsp. cumin powder

· A pinch of Cayenne pepper

· 2 tsp. extra virgin olive oil

· 2 tbsp. fresh parsley, minced

· ½ tsp. paprika powder

· Salt to taste


Cooking Instructions:


  1. Wash and dry the eggplants. Make small holes all over the surface and wrap the eggplants well in aluminum foil.

  2. Roast the eggplants over gas stove, until tender. You can also grill them. Allow to cool.

  3. Carefully remove the aluminum foil and scoop out the fleshy part of the eggplants in a bowl, taking care not to include the charred skin.

  4. Add tahina, crushed garlic, cumin powder, Cayenne pepper, salt, lemon juice and 1 tsp. extra virgin olive oil.

  5. Mix well using a fork, firmly pressing into the tahina and garlic. You can also use a blender. Mix until any stringy piece of eggplant is totally dispelled, and the mixture becomes smooth.

  6. Adjust salt, lemon juice or tahina as required.

  7. Add a drizzle of olive oil and garnish with minced parsley leaves and paprika.

Get ready to surprise your guests with this very appetizing dip that goes well with pita bread, khubz (Arabic bread), Lebanese pickles, etc.! To serve it as a cold dip, refrigerate before garnishing. Baba Ghanoush can be stored under refrigeration in an airtight container. In Israel, Baba Ghanoush is often added to salads.

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