Description
A healthy, gluten-free, easy to follow recipe for classic Mediterranean eggplant dip, baba ghanouj a.k.a baba ganoush. Make it with or without tahini.
Ingredients
- 2 Large Eggplants (aubergines)
- 3 Tablespoons Lemon Juice
- 2 Tablespoons Tahini
- 3 cloves Garlic, Crushed
- 2 Tablespoons Extra Virgin Olive Oil, Plus More Oil For Drizzle
- 1 Tablespoon Pomegranate Seeds (optional)
- 2 Tablespoons Flat-leaf Parsley, Chopped
- Salt To Taste
- 2 Large Eggplants (aubergines)
- 3 Tablespoons Lemon Juice
- 2 Tablespoons Tahini
- 3 cloves Garlic, Crushed
- 2 Tablespoons Extra Virgin Olive Oil, Plus More Oil For Drizzle
- 1 Tablespoon Pomegranate Seeds (optional)
- 2 Tablespoons Flat-leaf Parsley, Chopped
- Salt To Taste
Preparation
1. Wash and cut the eggplants in half lengthwise.
2. Blacken the eggplants over an open flame on your stove burner, turning regularly with tongs, until completely charred and soft. Or you can put the eggplants on a baking tray and broil until soft on all sides. Allow to cool.
3. Scoop out the eggplant flesh in long strands and discard the skins.
4. Mix together the lemon juice, tahini, garlic and oil in a mixing bowl.
5. Mash the eggplant flesh with a fork, and stir into the tahini mixture. Season to taste.
6. Put the mixture into a serving bowl. Top with the herbs and the pomegranate seeds, if using. Pour a moat of oil around the edge of the serving bowl and serve.
Notes :
1. It is better to surround the stove rings with foil when you char the eggplant, as it can get messy.
2.. Use less tahini if you prefer a less nutty flavor or omit it per personal preference. If tahini is not at hand, grind roasted sesame seeds and add to the dip.
3. Feel free add anything from broiled bell peppers to a dollop of plain yogurt or roasted tomatoes to transform it into something quite different.
4. Adjust other ingredients per your taste preference. A good baba ganoush yields from blending, stopping, stirring, tasting, adding more of this or that per your taste.
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