Baba ghanoush is a Levantine dish of cooked eggplant mixed with tahini (made from sesame seeds), olive oil, and various seasonings.
The traditional preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is a typical starter, often eaten as a dip with pita bread, and is sometimes added to other dishes.
Makes 5 Servings; Vegan Recipe
– 1 large eggplant
– 1/4 cup tahini
– 3 garlic cloves
– 1 freshly squeezed lemon (juice and pulp)
– 1 teaspoon paprika or ground red pepper
– Salt, to taste
– 1 tablespoon olive oil
– 2 tablespoons chopped fresh flat-leaf parsley
- Preheat oven to 425°F degrees.
- Cut the eggplant into half lengthwise.
- Place the eggplant halves on a lightly oiled baking sheet, cut side down, and roast in the oven for 20 to 30 minutes, until they’re completely soft. You should be able to easily poke a paring knife into them and meet no resistance. Remove from oven and let cool for 10-15 minutes.
- Scoop the eggplant flesh into a large bowl and mash well with a fork. Combine the tahini, garlic, lemon juice, paprika and salt. Mash well. You want the mixture to be somewhat smooth but still retaining some of the eggplant’s texture.
- Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
- Drizzle the olive oil over the top and sprinkle with the parsley.
- Serve with toasted flat bread or pita bread.