The Best Baba Ghanoush Recipe
Below you'll find my Baba Ghanoush recipe. Actually, it isn't really mine... but it's really good. In Israel it is simply 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.
- 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
- 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.
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