Baba Ghanoush is a well known dip in the Middle East and some Mediterranean countries. It is often served as a mezze where there are a variety of other small dishes served along at the same time or a starter dish. Like hummus, it is a spread or dip to be eaten with pita or breads but instead of chickpeas used to make hummus, baba ghanoush is made from roasted eggplant or brinjal. The eggplant are roasted or grilled till they are soft and smoky and i think that this wonderful smoky flavour is one charateristic that what makes baba ghanoush so good..that is if you like eggplants...
It is very easy to make, you dont have to use a food processor to make this, just allow some time for the eggplant to get roasted in the oven. This is not a big recipe, you can finish this off by 2 or 3 pita bread, also note that the eggplant will shrink to a lesser volume after cooked. You can tweak the recipe by adjusting the tahini and lemon juice as to your preference to this nutty, garlicky and smoky eggplant dip.
Recipe ( from food.com )
1 eggplant ( i used 3 medium size eggplant, approx 650gm )
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch of cumin
salt to taste
1 tbsp extra virgin olive oil
1 tbsp chopped flat leaves parsley
1/4 cup brine cured black olives, such as kalamata ( omitted )
Method ( from shiksa.com )
Prick some holes on the eggplant and cut the each eggplant into half lengthwise. Place the flatside of the sliced eggplant against an lightly oiled baking tray. Roast under broiler for about 30 mins until the skin of the eggplants are charred or black and the halves starting to collapse. Remove from oven. Let cool and scoop out the pulp and place it in a bowl
Alternatively, you can grill the eggplant on a top stove. Click on the link above.
Mash the eggplant with a fork. Add the tahini, garlic, lemon juice, cumin and mix well. Season with salt, taste and see if more lemon juice is needed. Transfer the mixture to a serving bowl. With the back of a spoon, form a shallow well and drizzle in the olive oil. Sprinkle with parsley and place the olives around the sides . Serve immediately.
I am submitting this post to Asian Food Fest : West Asia hosted by Shannon of Just As Delish