Recipe: Baba Ganoush [edit]

Other Names: Baba Ghannouj, Baba Gannouj, Baba Ganoosh, Baba Ghanouj, Baba Ganouj

Photo: Flickr user stu_spivack

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Edited by: Barnaby Dorfman, Helen Pitlick, Colin Saunders, Karlyn Oyama, Juma

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Wikipedia

Baba Ghanoush, ''Baba Ghannouj'' or ''Baba Ghannoug'' (Arabic بابا غنوج ''bābā ġanūj'') is an Arabic dish of eggplant (aubergine) mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.Khayat, Marie Karam and Keatinge, Margaret Clark - ''Food from the Arab World'', Khayats, Beirut, Lebanon. It is frequently eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color. It is popular in the Levant and Egypt.

Comments

2 months, 2 weeks ago

Jonathan Gold

I find that the order of adding ingredients into the cuisinart in step 6 is important. I start with the lemon juice and garlic only and use pulse to get the garlic chopped up (I also add a small sliver of roasted serrano or other hot pepper here too). Then I add the eggplant (I keep the skins on), a bit of olive oil, and tahini. Once the mix is smooth, I put in salt to taste and use the cuisinart to finish mixing it all up.

9 months, 4 weeks ago

Anonymous

What do you mean ? hahahahaha

11 months, 1 week ago

Anonymous

The directions are backwards.

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Tags: Appetizers, Eggplant, Greek, Persian, Spread, Vegan, Vegetable

[edit] Ingredients

2	pounds eggplant
¼	cup olive oil
¼	cup tahini
3	tablespoons lemon juice
1	clove garlic
1	teaspoon salt

[edit] Preparation

Step 1	Preheat oven to 375 degrees
Step 2	Grease baking sheet
Step 3	Slice eggplant in half lengthwise and place on sheet
Step 4	Bake eggplant for 40 minutes until soft
Step 5	Allow to cool and scrape eggplant pulp with a spoon into a strainer. Alow liquid to drain for 5 minutes.
Step 6	Combine pulp and remaining ingredients in a food processor and blend until smooth and creamy.

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[edit] About Baba Ganoush

Serve with pita bread or crackers; goes well with Kalamata olives. Can be refrigerated and stored for several days. For serving, try drizzling with olive oil. Optional: add 1/2 cup of pine nuts before blending; can also add parsley, cumin, etc.