Baba Ghanouzh- Arabian Style Roasted Eggplants

Udita's Note:

Baba Ghanouzh is a popular Arabic dish of eggplant mashed and mixed with various seasonings. The eggplant is roasted over an open flame before peeling, so that the pulp is soft and has a smoky taste. Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 2-3

Yield: 1.0 cup

• 1 large eggplant, roasted and cooled to room temperature
• 2 teaspoons parsley, chopped
• 3 garlic cloves, chopped
• salt
• 3 tablespoons lemon juice
• 4 tablespoons tahini or 4 tablespoons sesame paste
• 3 tablespoons olive oil

Directions:

1. Mix the peeled roasted brinjal, chopped parsley, garlic & salt.
2. Add lemon juice, tahina / sesame paste, olive oil & mix.
3. Baba ghanouzh is ready.

Reviews

[Camel_Cracker]

I made this tonight, and my Arab husband and I thought it was PERFECT. I didn't add the parsley or the olive oil to the baba ghannouj, but used them for garnish. I also didn't measure out the lemon juice or tahini, just went by taste. I loved this version because it doesn't use Cumin, which reminds me of foul underarms :)) I can't wait to eat this again tomorrow. I served it with Shish Tawook and Fattoush.