Baba Ghanoush is roasted (or sometimes grilled) eggplant mixed with spices and tahini or sesame paste. It is a Lebanese dish that is traditionally served as an appetizer or a salad. To make it more of a meal, try adding diced onion and tomato to the puree.
I made this dish for a football get together and although it wasn’t the prettiest dish there, it certainly was the tastiest. I sprinkled crushed pistachios on top for a texture change, and although that isn’t totally “authentic,” pistachios are native to the same area as Baba Ghanoush.
- 1 large eggplant, baked then peeled
- 1/2 cup lemon juice
- 3 cloves galirc, baked with the eggplant then peeled
- 1/2 teaspoon salt
- 1/2 cup tahini
- 1 teaspoon ground cumin
- olive oil, drizzled on top
- handful crushed pistachios
- Preheat the oven to 400 degrees. Prick the eggplant and roast it, along with the garlic, for 45-60 minutes, depending on the size of the eggplant.
- Peel the eggplant and garlic and put it in a blender with the lemon juice, tahini paste, cumin and salt.
- Scoop into a bowl and top with olive oil and pistachios. Serve immediately. (Or, if you are making this ahead of time, wait to top with olive oil and pistachios until serving.)
More: Check out my previous post using eggplant, For The Love Of Eggplant: Lasagna.