You are dying to try making Baba Ghanoush, a dip that was served with pita chips in the Lebanese restaurant but are clueless how to go about it. Well, fret not; help is at hand. We have the perfect recipe for you.
First let’s see what exactly is baba ghanoush. According to Wikipedia “In Lebanon, baba ghanoush is a starter or appetizer; Baba ghanoush, baba ganush, baba ghannouj or baba ghannoug is a Levantine dish of eggplant (aubergine) mashed and mixed with virgin olive oil and various seasonings.”
Let’s get started now. David Lebovitz shares his version of the recipe. You may want to adapt the recipe based on your taste.
• 3 medium-sized eggplants
• 1/2 cup (130g) tahini (roasted sesame paste)
• 1 1/4 teaspoons coarse salt
• 3 tablespoons freshly-squeezed lemon juice
• 3 cloves garlic, peeled and smashed
• 1/8 teaspoon chile powder
• 1 tablespoon olive oil
• a half bunch picked flat-leaf parsley or cilantro leaves
• 1. Preheat the oven to 375F (190C).
• 2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
• 3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
• 4. Remove from oven and let cool.
• 5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
• 6. Taste and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.
Baba ghanoush can be stored for five days. Of course, you can always drop in at Al Amir Lebanese Cuisine to taste the best baba ghanoush.
Posted by: Al Amir Cuisine