I’ve heard about Baba Ganoush but to be honest, I didn’t really know what it was. But let me tell you – it’s delicious! So if you’re like me and a little curious and adventurous this an appetizer dip you’ll really enjoy!
Full disclosure, this is not my recipe. This recipe belongs to chef May Yacoubi. When I’m in the mood to try something new, espically an international food I’ve never made before I look for an authenic recipe by a chef or cook from the area of origin.
The ingredients are readily available at most big box stores. The main ingredients in Baba Ganoush are eggplant, tahini, garlic, and plain yogurt. You may not have them all in your fridge but they are pretty easy to grab at the grocery store. Oh! And don’t forget the pita, I loved eating the baba ganoush with warm pita!
- 2 medium eggplants
- 2 tablespoons tahini
- Juice of 1/2 to 1 lemon, to taste
- 1 tablespoon plain yogurt
- 2 cloves garlic, crushed to a paste
- Flaky sea salt
- Pomegranate seeds, for serving
- Crushed walnut halves, for serving
- Chopped parsley leaves, for serving
- Olive oil, for drizzling
- Pita bread, for serving
- Grill the whole eggplants over the flame of a gas stove or on a rack set over an electric cooktop until the skin is charred all over, a couple of minutes each side.
- Put the eggplants in a large bowl and cover tightly with plastic wrap to steam for 8 to 10 minutes. When cool enough to handle, remove the charred skin and discard, reserving any liquid in the bowl.
- Roughly chop the eggplant flesh and put in the bowl along with any reserved eggplant liquid.
- Add the tahini, lemon juice, yogurt and garlic, then season with salt. Mash with a fork until thoroughly combined.
- Transfer the dip to a serving dish and top with pomegranate seeds, crushed walnuts, parsley leaves and a drizzle of olive oil. Serve with warm pita bread for dipping.
- The dip can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Lebanese, Eggplant, Tahini, Middle Eastern