Baba Ghanoush (Baba Ganush) is a humus like dish-made from grilled Aubergine. This Middle Eastern condiment is often served with pita bread and a selection of salads. Baba Ghanoush is traditionally made by grilling aubergine over hot coals, the skin is then removed revealing the delicately cooked inner core of the aubergine which is compounded with tahani (sesame seed paste), garlic, salt and lemon juice. Similar to Humus this dish is also topped with a layer of olive oil and chopped coriander.
Baba Ghanoush gains its unique flavor by the process of smoking the aubergine by roasting the outer skin first then cooking the inner flesh. If you want to make this dish in an oven then be sure to leave the aubergine peel intact roasting the aubergine whole rather than cutting into smaller pieces.The traditional method also removes the skin-I have included the skin of the aubergine-which accounts for the less attractive grey colour.
For this recipe I have made my own Tahani since I am reluctant buying store bought ones-which seem to contain more oil than they do sesame seeds. To make your own Tahini (enough for this recipe), roast 3 tablespoons sesame seeds on medium heat. As they begin to turn brown, remove from the stove then blend together with 1 tablespoon olive oil,1 tablespoon water and salt. Pulse with a blender until a smooth paste is formed. Tahini is often an ingredient in Humus or can be served on its own as a condiment.
Back to the Baba Ghanoush Recipe:
(This recipe serves 2 people)
Prepartaion Time: 10 minutes
Cooking Time: 40 minutes
- 1 large Aubergine
- 3 cloves garlic
- 1 teaspoon olive oil
- 3 tablespoons Tahini (store bought or as per the recipe mentioned earlier)
- 1 teaspoon lemon juice
- Salt
- Coriander for topping
Method:
1. Bake the Aubergine and garlic in a lightly greased baking dish-preferably one with the lid so that the aubergines can cook in their own moisture-if baked uncovered aubergines tend to end up too dry and resilient.
2. Bake at 180 degrees for 40 minutes. Remove from the oven. Blend with tahini, olive oil and lemon juice. Pulse until a smooth paste like texture forms.
3. Top with coriander. Serve with Pita Bread and Salad.
More About Middle Eastern Food
This recipe is the first in the series of recipes on Middle Eastern Food-forming a part of a new feature coming next week- Worldly Wednesdays—here I will share recipes from across the globe. Stay tuned for more.
