Middle East / Sauces & condiments
Baba Ganoush
Baba ganoush is a common Middle Eastern and Mediterranean dip with a creamy, somewhat smoky flavor. It is usually eaten with pita bread although naan or a crispy flatbread also work well.
Ingredients
- eggplant, 1 to 1½ pounds, medium-large, any variety1 ea.
- raw tahini, raw2 tbsp
- lime or lemon juice, juice of 1 lime or lemon1
- garlic, crushed1 clove
- olive oil3 tbsp
- salt1/2 tsp
- paprika or cayenne pepper, as a garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.
Scrape off the eggplant skin. It's alright if you miss a few burned bits.
Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne.
Region evidence: Wikipedia/Wikidata — en.wikipedia “Baba ghanoush” → Wikidata Q1072192 (baba ghanoush)
