Prep 15 mins
Cook 0 mins
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.
- 1 large eggplant, roasted and cooled to room temperature
- 2 teaspoons parsley, chopped
- 3 garlic cloves, chopped
- 3 tablespoons lemon juice
- 4 tablespoons tahini or 4 tablespoons sesame paste
- 3 tablespoons olive oil
- Mix the peeled roasted brinjal, chopped parsley, garlic & salt.
- Add lemon juice, tahina / sesame paste, olive oil & mix.
- Baba ghanouzh is ready.
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.