There’s no way this hummus blog could go on with no baba ganouj recipe in it, right?
Baba ghanouj (or “baba ghanoush”) is the Arab name for roasted eggplants with tahini, a dish which is found all over the middle-east and in some Mediterranean countries. It’s very easy to make, but the taste can go all the way from horrible to divine – depending mainly on the quality of the ingredients and the proper roasting of the eggplants.
Well, you know what they say – practice makes perfect. So start practicing this recipe.
1 mid-size eggplant
1/3 cup of the best tahini you can find
1/2 lemon, squeezed
1-2 garlic cloves
1-2tbs finely chopped parsley
1. Roast the eggplant over a kitchen cooker. Be thorough. If you never done this before, use our Quick Guide.
2. Put aside for 15-20 minutes. Let the eggplant chill up a little, over a plate or a strainer. The eggplant liquids should be fully drained before it is ready to use.
3. Strip and clean the eggplant. Peel off the shell and and put over a cutting board.
4. Chop the eggplant. Do NOT use a food processor. Chop the eggplant by hand, using a good knife. Use large, swift, hammer-like moves. With this traditional technique,the eggplants’ texture will be preserved.
5. Add all other ingredients. Yeah, you’re right, I took this shot only because it looks beautiful.
6. Mix Gently, taste. Is something missing? More lemon juice? A little salt maybe? You should take your time. Also, after some time the flavors will change a bit, so if you don’t eat it right away you should taste it again.