Saturday, November 23, 2013

Classic Baba Ganoush Recipe

Baba Ganoush

  • 1 eggplant (about 400g), roasted
  • 1 head of garlic, roasted
  • 2 tbsp tahina
  • 4 tbsp  lemon juice (or more to taste)
  • ¼ tsp whole cumin, toasted
  • ½ tsp crushed black pepper
  • ½ tsp salt, or more to taste
  • 1 tbsp of extra virgin olive oil
  • 1 tbsp minced fresh cilantro /parsley, for garnish
  • Extra virgin olive oil, topping
  • A handful of pomegranate seeds for topping 

  1. Pierce the eggplant with fork all over. Roast over fire until the skin is charred and the flesh has collapsed a little bit. Put the charred eggplant in a bowl and cover (you can also use a bag) to sweat the skin off while cooling.
  2. Cut the top off the head of garlic, oven roast it for about 25-30 minutes until the pulps are soft. Remove from skin, mash.
  3. Gently remove and discard the charred skin from the roasted eggplant and place the flesh in a bowl along with the mashed garlic.
  4. Add tahina, fresh lemon juice, cumin, salt, pepper and 1 tbsp extra virgin olive oil to the bowl.
  5. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the roasted garlic, and any stringiness of the eggplant. Mix until well combined.
  6. Taste the dip. Add additional tahina, lemon juice, salt or pepper, if desired.
  7. Drizzle the surface of the dip lightly with extra virgin olive oil.
  8. Garnish with cilantro or parsley, toasted cumin seed and pomegranate seeds.
  9. Serve as a dip with pita bread, cut vegetables crudites or chips. If you prefer a cold dip, chill in the refrigerator prior to garnish. Store refrigerated in an airtight container.

 Note : Baba Ganoush is also known as Mutabel in some places. It is sometimes refered to as poor men's caviar,

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