Baba ghanoush
From Cookipedia
Baba Ghanoush or Baba-Ganouj, babaganus, patlican salatasi (Turkish), melitzanosalata (Greek), mutabal (Armenian), salata de vinete (Romanian), Baigan Bharta (Hindi) ,Vangyache Bharit (Marathi), padlizsánkrém (Hungarian) is a kind of popular Middle Eastern dish made primarily of aubergine (eggplant) , mashed, and mixed with various seasonings. Frequently the aubergine is baked or broiled 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 colour.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 aubergines
- 4 tablespoons light tahini
- 2 cloves garlic, peeled and crushed
- 2 tablespoons yoghurt
- Juice from half a lemon or lime
- Salt and freshly ground black pepper
- Olive oil
- 1 teaspoon paprika
- Pitta bread or crispbread
- Handful of crushed walnuts or toasted flaked almonds
Method
- Cook the aubergines over a hot grill or barbecue until the skins are well burnt
- Turn them regularly
- You can also impale them on skewers (better metal than wooden ones) and roast them over the barbecue, again turning often
- Set them aside to cool
- Halve them and scoop out the soft flesh
- Put the flesh into a food processor together with the garlic, yoghurt and tahini. Season to taste with salt and freshly ground black pepper
- Blend into a smooth paste and add the lemon or lime juice
- Drizzle with the olive oil and sprinkled with paprika and crushed nuts.
Serving suggestions
Serve with warm pitta breads or crispbread