Baba Ghanoush
- Vegetable recipes
- Diabetes-friendly
- Kid-friendly
- Heart-healthy
One eggplant dish that everyone loves is this famous dip, served in practically every Middle Eastern restaurant in North America. This is the basic recipe. The mellow taste of roasted garlic melds with the rich flavour of the roasted eggplant. Garnish Baba Ghanoush with a few black olives, a handful of pomegranate seeds or some chopped parsley. Serve with pita bread.
Ingredients
- 2 medium eggplants (about 1-1/2 lb/750 g)
- 2 cloves garlic
- 1 tsp (5 mL) salt
- 1/4 cup (60 mL) lemon juice
- 3 tbsp (45 mL) tahini paste
- 3 tbsp (45) extra-virgin olive oil
- Pinch cayenne pepper
- 1/4 tsp (1 mL) paprika
Preparation
Pierce skin of each eggplant a few times; roast on baking tray in 400°F/200°C oven until flesh is very tender when tested with fork, 40 to 45 minutes. Slit each eggplant open lengthwise; let cool.
Meanwhile, mince garlic. On cutting board, sprinkle garlic with salt; using side of knife, scraping back and forth, mash into paste.
Scrape eggplant flesh from skin; place flesh in food processor or bowl and mix with lemon juice, tahini paste, half of the oil, cayenne and garlic mixture. Pulse or mash with fork until smooth. Transfer to plate or serving dish. Drizzle with remaining oil and sprinkle with paprika.
Makes 1-3/4 cups/425 mL.
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