Baba Ghanoush is a Middle Eastern dish that has become increasingly popular in America. Made with eggplant, the dish is pureed and typically served with pita bread.
I’ve come across many recipes for Baba Ghanoush over the years. My mother-in-law’s recipe, for example, doesn’t include Tahini. It’s a simpler version with eggplant, olive oil, and lemon. Personally, I prefer the addition of Tahini. If you’re not familiar with it, Tahini is a paste made from ground sesame seeds. The texture and flavor are very similar to natural peanut butter. In fact, in recipes such as Hummus, natural peanut butter can be substituted for Tahini with little taste difference.
This recipe is particularly delicious. Give it a try the next time you’re in the mood for an exotic dish that’s surprisingly easy to make. It’s a great way to get your vegetables and because it’s pureed, your kids will never know they’re eating something that is good for them!
For this recipe you’ll need:
6 eggplants (The smaller, Japanese eggplants)
4 cloves garlic
5 TB Tahini
½ cup fresh parsley
Juice of 1 lemon
1 tsp. cumin
¼ – ½ cup olive oil
For topping: olive oil, fresh mint or cilantro, chopped pistachios or walnuts (optional)
To make this recipe:
On the grill or in a skillet or indoor grill pan, grill the eggplants (leave them whole, just rub with a little olive oil before placing them in the pan) over medium to medium-high heat until they are roasted and very soft (they’ll feel mushy if you put your finger on the skin). Remove from the pan and set aside.
In a food processor, combine the garlic (roughly chopped), the Tahini, fresh parsley, lemon juice, and cumin. Process until smooth.
Cut the stems off the eggplants then cut the eggplants in half. Put the entire eggplants (skin included) into the food processor with the garlic mixture and puree until smooth.
Pour the Baba Ghanoush into a bowl and drizzle with olive oil. Top with desired amounts of cilantro or fresh mint and nuts if desired. Serve with Middle Eastern Flat Bread or Pita Bread, cut into triangles.