Baba ghanoush or Baba ganoush is a Levantine dish made out of mashed eggplant mixed with olive oil, tahini and various seasonings. Usually used as a spread or dip paired with some flat bread or pita chips.
- 1 large eggplant
- 1/4 cup tahini
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 tbsp chopped fresh flat leaf parsley
- juice from 2 lemons
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne (I want mine hot, this is optional)
- freshly ground black pepper
- Prick eggplants with fork.
- Using a charcoal grill or open flame grill, cook the eggplants until they are burnt on the outside and soft when pressed by fingers. This might take around 3-5 minutes on each side depending on the strength of flame.
- Place eggplants on a baking tray then bake in a 190C preheated oven for 20-25 minutes or until flesh is very soft.
- Remove from oven and let it cool, peel skin off then set aside peeled eggplants.
- Mash eggplants using a fork until consistency is like a paste.
- Add the tahini, garlic, lemon juice, cumin, paprika, cayenne, salt and freshly ground black pepper then mix it well.
- Transfer mixture to a serving bowl then drizzle top with olive oil and sprinkle with the parsley.