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.
A food processor is an essential kitchen item as it can blend, grind, grate, slice and much more. Along with a range of seasonings, measuring spoons and serving platters.
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