The way to pronounce this is ‘bah bah gah noosh’ – it’s a delicious middle-eastern spread/ dip with roasted eggplant, tahini (sesame paste) and a variety of spices.
If you like hummus, odds are you’ll like Baba Ghanoush. Unlike hummus, which uses chickpeas as it’s base, Baba Ghanoush uses a low calorie eggplant as it’s base, combined with tahini – roasted sesame seeds blended into a thick seed butter.
While there are a lot of simpler, less messy ways of making Baba Ghanoush, I’m going to show you the more traditional, authentic way, which I believe gives the best flavor. Roasting with direct heat will burn the eggplant and make it seem like it’s ruined, but you aren’t eating the skin, and the process induces a rich delicious flavor to the ‘meat’ of the eggplant.
This recipe makes 8 serves, which is equivalent to approximately a 1/3 cup serve.
- 3 large eggplants - about 2 pounds
- 1/4 cup tahini (sesame paste)
- 2 small lemons - or 1/4 cup lemon juice
- 1 Tablespoon olive oil
- 4 cloves garlic - minced (optional)
- 1/4 cup fresh parsley - chopped
- 2 teaspoon sea salt
- Rinse and dry eggplants and poke all over with a fork (this allows steam to escape).
- Fire up your grill or burners. Gas or electric will both work.
- Roast the eggplant directly on the burners for about 20-30 minutes until they shrivel up and turn black.
- Remove from the heat and let cool.
- Cut open and scoop out as much flesh as you can.
- Add to food processor with tahini, juice from lemons, olive oil and garlic.
- Blend until desired smoothness, periodic pulsing will give a chunky texture, continual longer blending will smooth it out.
- Pulse in the parsley.
- Serve immediately or allow flavors to blend several hours.
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