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Baba Ghanoush
By
DK
on Mar 14, 2008
Nothing like dips and chips to make a weekend special. Even more so when there is an interesting movie/game going on. I have always been addicted to finger foods and this one is right on top. Making large batches is ridiculously simple and the result , for that little effort, mind blowing delicious.
Baba Ghanoush or Ghanouj is a Middle Eastern specialty and a cousin to Indian Baingan Bhartha. Roasted Eggplant with its smoky flavor along with sesame paste and cumin makes this heart warming. There is only a wee bit of the eggplant taste, so those who hate eggplant - try this one out. You might actually like it :)
References
my kitchen notes : put together from various sources and adapted to our needs
Basic Information
Prep Time: Under 30 min
Cook Time: Under 30 min
Serves: 4 people
Ingredients
- 2-3 med-large eggplant (about 2 lbs)
- 2-3 cloves of garlic, or 5-6 roasted, see Tips
- 1/4 cup Tahini, or as needed, see Tips
- abt 3-4 tbsp lemon juice
- 1 tsp roasted cumin powder, see Tips
- 1/4 cup Extra Virgin Olive Oil
- few sprigs of mint, divided
- 1 tbsp Parsley
- salt to taste
- Kalamata olives for garnish (optional)
Tips
1. Garlic : If using raw garlic then 2 to 3 is more than enough since the flavor will be strong. But roasting mellows the strong flavor and gives it a delicious aroma and sweetness, hence you need more. We love to use it roasted and don't care much for the raw flavor.2. Tahini : Depending on the flavor of eggplants and the Tahini you are using, you might need to add in some more Tahini. Start with 2 tbsp and gradually add in more as per taste.
3. Cumin Powder : Making your own powder is ridiculously easy. Just dry roast cumin in a skillet and grind it into fine powder. A coffee grinder can be put to a good use here.
Method
1
Place the eggplant on a baking sheet covered with aluminum foil. Brush the eggplant with olive oil
2
and poke it with a fork all over.
3
Broil it for 20-25 minutes on high, turning it every few minutes, until its skin blackened and blistered. You can do this process on stove top if you have gas burner, by placing the eggplant directly on the flames.
4
I placed by garlic along with eggplant until roasted. Cool
5
and then chop off the stem ends of the eggplant.
6
Peel the skin. You will find that it comes off easily.
7
Meanwhile in a blender give the rest of the ingredients along with little mint (except the parsley, oil and olives), a quick swirl until combined.
8
Add the eggplant
9
and process it into a almost smooth (a little on the coarse side) paste.
Garnish with parsley, olive oil, Olives and mint. Serve it with toasted Pita chips. I used Whole Wheat Pita chips and baked them for few minutes until toasted.
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Oh yes, this is very delicious indeed..!!
wonderfulll recipe divya
Heard about this dish before. Your version looks very creamy..I must try it as I have brinjals at home.
Am in love with all ME food , so this too I can’t resist…………….
oooh that sounds good.. i am yet to try the smoking of the eggplant
I have made this before a bit different! Nice to add mint leaves~
I heard of this dish a lot Dhivi.. and now I finally saw on ur blog.. Do I have to say.. *will try this soon*.. hehhe, – me being a great lover of Eggplants..:) Great entry and love the variety of dishes u always come up with! Kudos!
Hugs,
Siri
I was thinking of making the same thing for Pooja, but then couldn’t get to doing this one. Love babaghanoush! Nice entry, Dhivi!
Looks deliciously good Dhivya, can almost smell the goodness
hi Dk!! long time….i had babaghanoush each and every day that we spent in egypt and absolutely loved the taste….
i love leabanese food and this is one of the most satisfying preparations….
Yumm i can smell the smokiness from here. Ilove this. When we were in egypt we ate them in heaps together with hummus
It looks really good..will try this once.
Hey Pooja! I sure will help you! But believe me you are better at round ups than I am
Am glad u liked my entry
Thanks Dhivya
Hey Madhu, I personally feel that it sure does. Once I did the same in Oven and it took me something like 50 min or so ( oven’s vary from one to another ) and broiling took me flat 20-25min! I also feel that this way there is more smokey flavor than Oven made
does broiling takes less time then roasting in oven ?
Looks delicious DK.
amazing..
while searching for recipe from bengal i think i come across this kinda dish , Isn’t this bengali dish ? well that time readin it totally confused me , and i thought that i might end up with something else
) 
, hugs to you . you are not helping me with round up 
( . woooo hooooo 
(
SO gave it up.
This is very new to me , thank for lovely entry DK