Classic Baba Ghanouj

Roasted EGGPLANT & TAHINI DIP

Baba Ghanouj Dip

The eggplant also known as aubergine is the most important fruits in Middle Eastern cooking. 

Yes, it is fruit– eggplant, a large berry. 

However, most chefs and cooks consider it as vegetable. 

The eggplant has been cultivated in India for over 4,000 years. The oldest surviving of eggplant dates back to the 5th century in a Chinese agricultural work called Ts’i Min Yao Shu. 

It later made its way to Persia in the 4th century, and became firmly rooted as a major part of the Middle Eastern diet.

"Baba Ghanouj" is a Lebanese and Levantine dish of roasted eggplant, mixed with tahini, olive oil, lemon, garlic and seasonings. 

The Lebanese term of "baba ghanouj" means "pampered papa" or "spoiled papa".

The dish, was named “perhaps with reference to its supposed invention by a member of a royal harem.” So the pampered daddy may have been a Sultan.

"Baba ghanouj" has been listed in restaurants in Western countries as "eggplant caviar".

"Baba Ghanouj" is healthy, gluten free, vegan, all natural and so delicious. It can be served as a side dish, as a spread, in wraps, in sandwiches, as an appetizer or vegetable dip, or simply enjoyed with Pita bread or any kind of bread.

Once you know how to roast an eggplant, there are a number of dishes you can make with it.

You can roast whole eggplant directly on stove preferably gas. 

You can roast eggplant also in oven but it doesn’t give the smoky flavor .

The best roasting method is on open fire, it gives the eggplant the best smoky flavor. 

         
         Classic Baba Ghanouj

Ingredients:

• 3 medium Eggplants or Aubergines

• 3 cloves of garlic, crushed

• 1/2 cup tahini/sesame paste or to taste 

• ½ teaspoon chili powder (optional)

• 6 Tbsp extra virgin olive oil

• Juice of 2 lemons or to taste
• Sea salt to taste

• Half tomato diced (optional)

• Parsley leaves chopped (optional)

• 
  

Method:

1. Preheat oven to 180C/350F/ (You can also grill the eggplants over the stove, open flame or BBQ for best smoky flavor)
2.  Cut the top of eggplants (the green part), careful not to cut into flesh
3. Drizzle with olive oil, then toss to coat
4. Wrap each eggplant with aluminum foil or arrange them directly on a baking tray, or on the grill, bake in the oven for around 45 minutes, or until soft, if grilling roast until soft
5. Using oven gloves, remove the eggplants from the oven or grill leave aside to cool
6. Peel and place in colander to drain all the liquid
7. With a fork or potato masher mash the eggplant (don't use food processor it will make the mixture too smooth and creamy)
8. Add the tahini, crushed garlic, sea salt and lemon juice 
9. Mix well with a spoon or spatula
10. Have a taste and adjust the seasoning to your liking more of lemon, tahini or salt
11. Sprinkle with chili pepper if used (or you can substitute chili with Paprika to add color)
12. Transfer to a bowl
13. Drizzle with extra virgin olive oil
14. Garnish with diced tomatoes and chopped parsley

                                       

Recipe Tips and Notes:

🍲 In dips and salad you need to adjust the seasonings according to your liking and palette, "a little bit of this or little less of that!"

    

Bon Appetit