Baba Ghanouj recipe

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 Baba ghanouj, baba ghannoush or baba ghannouj

Baba ghanouj or baba ghanoush like hummus and falafel is a Middle Eastern dip that is quite simple and quick to prepare. There are different variations in different countries and cities.

 Basically, this dip is nothing more than a puree of eggplant {eggplant caviar} to which we add tahini (sesame puree), olive oil, lemon juice, and garlic. Sometimes the flavor is more pronounced as the eggplant will have a smoky taste if you choose to grill it, unlike oven-roasted eggplant which will have a milder taste.

Mint, parsley, paprika, cumin, chili powder, pomegranate seeds, and chopped pistachios or other nuts can be included in the garnish. 

Even the spelling of the dish varies: It is pronounced baba ghanouj, baba ghanoush, baba ghannouj, baba gannoujh or baba ghanoug.

It can be found throughout the Middle East, as well as in some Mediterranean countries such as Greece, but it is said that this dish originated in Lebanon.

  Preparation                       Cooking                        Portion(s)

  05minutes                        35 minutes                  02 servings

Baba in Arabic means father, which can be interpreted as the father of vegetables probably due to the importance of eggplant, and ghanouj means soft.

Eggplants can be roasted in the oven, but if you prefer a smoky taste, you can also grill the eggplants. When served, simply drizzle with olive oil or try adding one of the garnishes parsley, cumin, and paprika.

 Baba Ghenouj is usually served with pita bread as a mezze or as a complete dish by adding other side dishes such as vine leaves stuffed with merguez, meatballs with coriander and yogurt sauce, Lebanese bread and tomato salad without forgetting the Lebanese hummus. And as a drink: the aniseed-flavored arrak.

🚩Ingredients :

  ✔️ 1 large eggplant
  ✔️ 3 tablespoons of toasted tahini (sesame paste)
  ✔️ salt
  ✔️1 lemon
  ✔️1 clove of garlic, crushed
  ✔️chopped parsley
  ✔️⅛ c-a-c cumin
  ✔️cayenne pepper

🚩Instructions :

Preheat oven to 375 F (190 C)

Cut eggplant in half and place on a foil-lined baking sheet, cut side down.

Bake for 20-30 minutes or until soft.

Remove eggplant from oven and let cool.

Turn the eggplant over and scrape out the pulp with a spoon.

Mashed potato in a blender or with a fork and puree.

Sprinkle half of the lemon juice over the pulp.

Add tahini and mix. Season with cayenne pepper and cumin.

Add garlic and olive oil. Mix well.

Add the second half of the lemon juice.

Adjust the seasoning. Serve with olive oil and lemon juice.

Sprinkle with chopped parsley, cumin, and cayenne pepper just before serving.

I served it with slices of toasted pita bread.


Baba ghanouj can be stored in the refrigerator for 5 days.

 Enjoy it...Bon appetit

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