Baba Ghanouj/ Baba Ghanoush
Description
A classic Middle Eastern roasted eggplant spread flavored with tahini (sesame paste), lemon juice, and garlic, drizzled with olive oil and served with pita bread.
Ingredients
- 1 kg about 2 lb large eggplants
- 1 teaspoon crushed garlic
- ½ cup tahini
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon salt or to taste
- A handful of pomegranate seeds for garnish
- Fresh parsley leaves for garnish (optional)
Instructions
Step 1: Prep & Roast (Choose Your Method)
- Stovetop Method: Clean eggplants and pat dry. Place on a large metal baking sheet to protect your stovetop. Do not prick. Roast over medium-high heat for 10–12 minutes, turning occasionally, until charred and very soft.
- Oven Method: Clean eggplants and pat dry. Place on a baking sheet lined with aluminum foil. Roast at 230°C (450°F) for 20–25 minutes, turning occasionally, until softened and shrunken.
Step 2: Peel & Drain
- Cool slightly, then peel off the charred skin.
- Place eggplants in a strainer for 2 minutes to drain excess fluid.
- Scoop out large, visible seeds to remove any bitter flavor.
Step 3: Mix & Blend
- Transfer eggplants to a food processor or blender.
- Add garlic, tahini, salt, and lemon juice.
- Blend to your preference: Process until smooth, or mash with a fork for a traditional, rustic texture.
Step 4: Garnish & Serve
- Spread onto a serving plate and use a spoon to create a shallow well in the center.
- Drizzle with olive oil and garnish with pomegranate seeds and fresh parsley.
- Serve fresh with pita bread.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days.
Notes
- Prep Time: 15 mins (includes washing, cooling, steaming, and peeling)
- Cook Time: 12 mins (stovetop method) | 25 mins (oven method)
- Total Time: 27 mins (stovetop) | 40 mins (oven)
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