Baba Ghanouj

vegas collage

Baba Ghanouj

I am a big fan of eggplant dishes but the Baba Ghanouj is definitely a unique blend of flavors. This is a smoky flavored eggplant dish that I enjoy eating as an accompaniment to anything really, or even as a spread on rustic bread or stuffed inside fresh pita. Grilling the eggplant instead of broiling it gives it an added smokey flavor I love. Also, I have tasted the Baba Ghanouj made either with tahina sauce or mayonnaise; both are good but I prefer the mayo version.

You’ll need:

2 medium sized eggplants

2 cloves of crushed garlic

½ cup loose leaf parsley

4 tblsp of fresh lemon juice

2 tblsp of mayonnaise or 4 tblsp of tahina (sesame paste)

½ tsp of balsamic vinegar

1 tbsp olive oil

A pinch of cayenne pepper

Salt and pepper to taste

How to:

Preheat oven to 400 F and using a fork, prick the eggplants a few times in order to prevent them from bursting open. Place the eggplants on foil paper and roast them for about 20 minutes, then broil them for a further 10 minutes, or until they collapse and feel very soft. We actually want the skin to burn a little in order to get that smoky flavor. When they have cooled down a bit, slice them right down the center and scoop the flesh out into a colander. Press down on the eggplant until all of the juices have escaped and then place the eggplant a bowl and mash it.

Add the garlic, chopped parsley, lemon juice, mayonnaise, balsamic vinegar, olive oil cayenne pepper and salt and pepper to taste. Mix everything together and the dish is ready to serve.

 

 

 

 

Download Recipe