Baba ghanoush is an Arabic dish made of eggplant mixed with different spices. Baba ghanoush is mostly eaten as a starter. It can also be eaten as a dip with pita bread or added to other meals. It is a popular dish is Syria, Lebanon, Jordan, Palestine and the rest of the Middle East. This recipe explains how baba ghanoush can be prepared with a grill or with a broiler.
Ingredients baba ghanoush
– 3 medium eggplants
– 3 cloves of garlic, grated or finely chopped
– 2 tablespoons of lemon (more if desired)
– 3 tablespoons of tahini
– 1/3 cup extra-virgin olive oil, plus a bit more for serving
– 1/4 cup of finely chopped fresh parsley leaves, plus a bit more for serving
– sea salt
- If you want to prepare the dish using a grill, start with preheating the coal grill to medium heat. Then place the eggplants directly on the hot grill. Cook the eggplants until they are completely tender. Turn them occasionally using tongs, for about 30 to 40 minutes. Once the eggplants are cooked, wrap them in aluminum foil and let them rest for about 15 minutes. Continue to step 3.
- If you want to prepare baba ghanoush using a broiler, start with preheating the broiler to high heat. Make sure the rack is 6 inches below the broiler element. Place the eggplant on a baking sheet. Broil the eggplant and turn them occasionally until they are completely tender and charred on all sides. This should take about an hour. Once the eggplants are ready and cooked, they should be very tender. You can test this by sticking a toothpick or skewer near the bottom ends of the stem. If you feel that it is not tender yet, continue to cook the eggplants. Once they are done, remove them from the oven and wrap them in foil to form a sealed package. Let the eggplants rest for about 15 minutes.
- Open the foil package and use a sharp knife to slit the eggplants open lengthwise. Scoop out the soft flesh with a big spoon and put the soft flesh in a strainer in a large bowl. Once all the soft flesh has been scooped out, pick out any blackened flesh or stray bits and discard.
- Put the eggplant in a salad spinner and distribute it evenly. Spin the salad spinner gently until all the excess moisture has been extracted. Discard the excess moisture. Wipe out the bowl and return the eggplant to the bowl.
- Add lemon juice and garlic to the eggplant and stir well with a fork until the you have a rough paste. Continue to stir vigorously and add in the tahini and olive oil in a steady stream. Once you have added these, the paste should become more creamy. Then add the parsley and season with salt to taste and more lemon juice if desired.
- Transfer the paste to a serving bowl and drizzle it with olive oil and decorate with a few parsley leaves. Serve it with pita bread or vegetables for dipping. Baba ghanoush can be stored in the refrigerator up to four days in an airtight container.