Baba Ghannouj (Baba Ghannoush) is best described as a dip! The dish is from Middle Eastern cuisine and is common in Lebanon.
Take a look at this inspiring recipe for ♥ Baba Ghannoush ♥ from Lavender and Lime #LavenderAndLime Share on X
Baba Ghannouj / Baba Ghannoush
Makes enough for: 1 portion Baba Ghannoush
Ingredients
- 2 aubergines
- 45 mls tahini
- 30 mls lemon juice
- 15 mls olive oil
- 2 cloves garlic, crushed
- 1.25 mls paprika
- 1 pinch fine salt
Method
- Cook the aubergines by placing over a gas flame, or on a braai until the flesh feels soft to the touch *
- Place the aubergines into a bowl and cover with a cloth until cool to the touch
- Remove the skin and discard then place the flesh into a blender
- Add the tahini, lemon juice, oil, garlic, paprika and salt and process until smooth
Notes
* If you do not want to cook them this way, preheat the oven to 180° Celsius, cut the aubergines in half and cook them flesh side up for 30 minutes in the oven
Click on the links for conversions and notes.
My copy of Recipe Encyclopedia states to garnish with 1 tablespoon chopped fresh mint
The Lebanese lady at the Lourensford Farmers Market recommends garnishing with fresh pomegranate seeds
Serve with warmed pita bread wedges
Ingredients for my Baba Ghannoush:
- Aubergines – you might call these egg plants. Be sure to buy firm ones, with unblemished flesh. You do not need to salt them first. But if you do, be sure to wash the salt off the slices of aubergine before you cook with them.
- Garlic – be sure you buy firm cloves where the paper is white. If they sprout they are still OK to use. But if this bothers you then plant the cloves that have sprouted to grow your own.
- Lemons – make sure you buy firm lemons, and they can still be a bit green when you buy them. If they are waxed be sure to scrub the skin before you take off the zest. I roll them firmly before cutting in half, and then use a juicer to crush all the juice out. If you just need the juice I suggest using bottled lemon juice.
- Tahini – this sesame seed paste is really easy to make so give it a try before buying. See my recipe here.
- Olive Oil – I only purchase extra virgin cold pressed oil and use this for all my recipes. I don’t buy the most expensive there is but I try to buy in bulk, in a tin to save money, and preserve the oil. If it smells rancid you need to throw it out. This could be due to exposure to sunlight.
- Paprika – make sure your paprika has a nice red colour. And has a great scent. If not, toss it out. I use a variety of hot, sweet, smoked, depending on my mood.
We eat it a lot in our home. It may sound strange but we love mixing it with salad instead of a salad dressing 🙂
that sounds like a very good idea! I am going to try that 🙂
A firm fave of mine.
Friday greets to David.
(Are the weeks flying by or what?)
Friday greets back. This year is flying by really quickly!
I like the pomegranate seed garnish – very pretty!
thanks Marisa – it adds a nice crunch as well.
I love aubergines, this sounds wonderful, I will have to try it! Thanks 🙂
it was so easy to make, and kept well for over a week!
I see that the only difference between this and hummus is that hummus contains chickpeas not aubergines. Learned something new today 🙂
both are from the same region, so I am sure they use the same basic ingredients in most dishes 🙂
wow,
what a treat,
love your blog style and wit in cooking!
😉
thank you!
http://jingleyanqiu.wordpress.com/2010/08/02/the-celebrate-blogger-awards-plus-prayers-4-viola/
awards are fun, u win a honorable mention in cooking,
the only cin voted for you…
viola lost her husband,
I lost a general friend,
all together,
please visit and give love to them…
thanks
I will pop in!