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Baba Ghanoush

What you need: 

2 (350g==3/4 lb each) Eggplants
1-2 cloves garlic
2 soup spoons tahini
juice of one lemon
1 teaspoon salt
1/2 - 1 chilli, chopped
1 teaspoon ground cumin
1/2 cup of virgin olive oil
handful of parsley, no stems
black pepper

What you do: 

Microwave and peel the eggplants. Microwave the unpeeled garlic for one minute. Squeeze to remove skin when cold. Mash eggplant and garlic together, then whiz with tahini, lemon juice, salt, chilli, cumin and finally the oil. Whiz until it is a thick puree/dip. Chop parsley quite roughly and work it through the dip.
Originally Geoff Slattery.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Yum! This turned out great! Better than hummus I think (And I love hummus!) I broiled the eggplant like someone suggested & I didn't really measure anything, just tasted it as I went. I also added some paprika instead of chili pepper because I didn't think it needed to be spicy, but thought paprika would go well. I'll definitely make this again!

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Why remove the skins?  I don't notice any difference in taste, and aren't the skins healthy?

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I did not microwave.  I broiled as the PP mentioned.  Good idea!  The flesh separated from the skin so nicely and I think it gave a nice smoky flavor!

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I am also of Mediterranean extraction and agree that the eggplant needs to have its innate bitterness removed.  I have found that salt is not necessary as long as the eggplant is young and fresh and the juice is allowed to drain post-broiling.  Older, less fresh eggplants probably require salting.  The broiling also imparts a delicious smoky flavour and a silky texture.  I love baba ghanoush.  Anybody can learn to prepare hummous, but quality baba is such a sublime experience that it is worth the time and effort to train oneself. 

Try also substituting lime for lemon, and/or cilantro for parsley, or fresh/dried mint.  Lastly, the garlic can be roasting while the eggplant is broiling.  Yummy ....

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