| |
The Best Baba Ghanoush Recipe
Here you can find my Baba Ghanoush recipe. It isn't really mine...
...but it is really good. In Israel it is simply being referred to as eggplant salad.
Unlike anywhere else in the Middle East in Israel the tahini sauce added to this salad is sometimes replaced by mayonnaise – I can just see how some Israeli cook got stuck without tahini and decided to try the mayo instead…well it worked! It tastes G-R-E-A-T in both versions. To keep it simple I will stick to the traditional eggplant and tahini version.
Ingredients:
- 3-4 medium size eggplants
- ¾ cup tahini (tahina) sauce
- 1/3 cup fresh lemon juice
- 4 minced garlic cloves
- 1 teaspoon salt
- ½ teaspoon ground cumin
- tablespoon extra virgin olive oil
- 1 tablespoon chopped parsley
How you turn the above into Baba Ghanoush:
- Prick the washed eggplants using a fork or some other sharp object in a few places. This will prevent the eggplants from exploding (seriously…)
- Place the eggplants on an open flame such as a grill or gas burner. Turn the eggplants frequently for about 10 minutes until they become charred and blister a little on the outside and look softer.
- Preheat oven to 350F and bake the eggplants for about 30 minutes. They should be quite soft following that stage.
- Let cool for a little bit. Cut the eggplants in halves and peel the charred skin leaving only the flesh.
- Using a fork (or in the blender) mash the eggplant’s flesh until it turns into a paste.
- Add the tahini, lemon, garlic, salt and cumin and mix well until you get a smooth paste.
- Place in a bowl. Drizzle the olive oil and sprinkle the parsley on top.
- Serve the Baba Ghanoush with warm pita bread.
A picture I took of Baba Ghanoush. Delicious.
Return from Baba Ghanoush recipe to the Israeli Food page
Return to the Home Page
|
