Sunday, September 29, 2013

BABA GHANOUSH (Eggplant Dip)

BABA GHANOUSH© BUSOG! SARAP! 2013

Eggplants…. eggplants….eggplants, *whisper* I love eggplants!  So it is not a big surprise that I really like Baba Ghanoush (Eggplant Dip).  I spread Baba Ghanoush on Grilled Turkish Bread and even on toasts quite liberally like a Peanut Butter Addict gone crazy.  Baba Ghanoush is also beautiful inside a rolled Lebanese bread with salad and marinated grilled meat slices. 

With this recipe I’m sharing, I made it twice as the first one have that bite/bitterness from the grilled eggplant which I don’t like.  You have to choose the oval shaped eggplants not the Lebanese eggplant (long slender ones).  Size do matter, do not choose the biggest ones… get the medium size.  Avoid old eggplants with crinkly dull soft skin it should be taut.  If you look closely to the eggplant’s bottom, you’ll see a “belly button” indentation….choose the rounder shaped as it contains less seeds.

 

BABA GHANOUSH (Eggplant Dip)

INGREDIENTS:

2 medium size eggplants

1/3 cup tahini

2 cloves of garlic, peeled

2 tbspn lemon juice

1 tspn coarse table salt 

1/2 tspn sugar

pinch of ground cummin seed

 

1-2 tbspn of olive oil to drizzle before serving

 

*used U.S Measuring Cups & Spoons

BABA GHANOUSH INGREDIENTS© BUSOG! SARAP! 2013

 

COOKING & ASSEMBLING PROCEDURE:

BABA GHANOUSH STEP1-4© BUSOG! SARAP! 2013

~ Rinse your whole eggplants with cold tap water and prick all over with a small knife or a fork.  Grill under your griller till the skin has blistered and slightly charred.  During the grilling, occasionally turn your eggplants for even cooking.  You can tell the eggplants are done cooking when you press onto them and the inside are soft.  Let it cool till it is safe to handle and peel away the skin.  Scoop out  the eggplant flesh from the skin and place in a bowl to completely cool off.

BABA GHANOUSH STEP5-8© BUSOG! SARAP! 2013

*Before placing your eggplant flesh in your food processer, drain off the juice.*

~ In your food processor or blender, place all the ingredients except the olive oil.  Cover and blend till the mixture have that smooth peanut butter consistency, no chunky bits visible.

BABA GHANOUSH STEP9© BUSOG! SARAP! 2013

~ Place in your serving or individual bowl and just before serving drizzle some olive oil.  You can decorate with parsley or sprinkle a tiny pinch of  paprika powder to add some colour on top.

BABA GHANOUSH STEP10© BUSOG! SARAP! 2013

BEST WITH:  Toasted Turkish Bread, Pita Chips and Vegetable Sticks.  Great as a spread on your sandwiches and wraps.

NOTES:

  • Store your Baba Ghanoush inside your fridge in a clean sealed container.
  • Best eaten within 1-2 days.
  • I highly recommend to grill the eggplants under your oven griller or over hot charcoals as it imparts that smokiness character to your Baba Ghanoush.

4 comments:

  1. Oh wow! I love eggplants too! This is the first time that I have heard about this eggplant dip. This must be good. Love to try this!

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  2. Thnaks for sharing cusinera this Lebanese eggplant recipe sounds so very tasty, I shall make it very soon:)

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  3. I love baba ganoush! Thanks for sharing thisyour recipe. Where did you buy the tahini? I'm not sure if you've posted a recipe of tabbouleh but if you haven't I hope you could post a recipe of it next time :)

    ReplyDelete
    Replies
    1. I both tahini in Woolworths or Coles and can be found in their health food aisles =) But next time I'll try those deli shops that offers fresher tahini, as the products I've used from the major groceries have this aftertaste that I don't like...

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