Baba ghanoush (also: baba ganush, baba ghanouj, baba ghanoug) is a Levantine cuisine, a culinary tradition before and during the Turkish-Ottoman Empire. Today, the dish is found in Jordan, Lebanon, Palestine, Israel, Syria, Cyprus, southern Turkey and northern Iraq, plus in many US groceries.
We enjoy it as a dip, but the store that carries it, is a long drive. So it is better to make it ourselves: shorter driving time, cheaper, and taste better-at least we think so!
We enjoy it as a dip, but the store that carries it, is a long drive. So it is better to make it ourselves: shorter driving time, cheaper, and taste better-at least we think so!
(Arabic) بابا غنوج
/bābā ghannūj/
"pampered papa"
abugannuş (Turkish)
(Hebrew) באבא גנוש
/alat ḥatzilim/
Preheat the oven to 400F (200C or gas mark 6)
2 organic eggplants, 1 1/2 pounds (680 g) each
3-4 Tbs. (45-60 ml) olive oil + some for garnish
1/2 cup (90 g) organic tomatoes, seeded and diced
2 Tbs. (30 g) (gluten-free) tahini
2 Tbs. (30 ml) freshly squeeze organic lemon juice
2 minced garlic cloves
1/2 tsp (2,5 ml) ground cumin
1 tsp. (5 ml) minced parsley, and some for garnish
optional:
- blend in finely diced onions and/or other vegetables
- add chili powder and/or mint
- concentrated pomegranate
1. Slice the eggplants in half, lengthwise.
2. Prick the skin with a fork.
3. Brush the entire eggplant with olive oil.
4. Sprinkle the cut-side with some salt.
5. Place the cut-side down on a baking sheet.
6. Roast the eggplant about 35-40 minutes, until it is soft.
7. Remove from the oven and tent loosely with aluminum foil. Allow to cool to room temperature.
8. Scrape most the seeds as possible from the cooled eggplant.
9. Scrape the remaining pulp into a food processor.
10. Pulse 2 or 3 times.
11. Add 1/4 cup (45 g) of the tomatoes, tahini, lemon juice, garlic, and cumin.
12. Purée for 10-20 seconds.
(a) It can be lumpy or smooth.
(b) Purée longer time makes a smoother dip.
(c) For more texture, mash the eggplant pulp by hand with a fork and stir in the other ingredients.
13. Scrape into a bowl.
14. Top with remaining 1/4 cup (45 g) tomatoes.
15. Drizzle with 1 tsp. (5 ml) olive oil and sprinkle with the parsley.
16. Serve with warm (gluten-free): pita bread, pita chips, tortilla chips; organic cucumber slices; spread on a sandwich; etc.
(a) at room temperature or chilled.
(b) Cover and refrigerate up to 5 days.
