From the chimichurri of South America I’m back to the middle east. Today it is Baba Ghanoush made from the humble eggplant.
This smoky dip is a favourite of the Arabs and is often eaten with khubz or pita bread. Traditionally baba ghanoush would have other added vegetables like onions and tomatoes, though over a period of time and influences from other regions, it has come to be known in the avatar as we know it today – A smooth silky creamy dip full of flavour.
The Arabs called the today’s version of Baba Ghanoush as Mutabbal. Though in regions like Egypt and Turkey it is known as Baba Ghanoush only.
Traditionally, the eggplant is roasted on open fire, though you can roast it in your oven as well.
In the recipe that I’m sharing here, the eggplant is roasted on open fire on the stove top. Make it a day or two in advance and you’ll see that it tastes better. The flavours need to mature, hence some resting time is a good idea.
Baba Ghanoush – The peculiar smoky tangy dip !!
2 medium sized eggplants
1 tbsp of Tahini
2 tbsp Lemon Juice
2 cloves Garlic minced.
1 tsp Chilli flakes
Salt to taste
4-5 tbsp Olive Oil
1. Fire roast the eggplants. I like the smoky flavour so let it roast a tad bit longer. (each should take about 15 minutes). Let it cool to room temperature and peel of the skin.
2. Mash the roasted eggplant with the spoon and transfer into the blender. Add the tahini, minced garlic, lemon juice, chilli flakes, olive oil and salt. Blitz.
3. Once well blended, transfer to the serving dish. Garnish with your choice of fresh herb like cilantro or parsley or mint . Pour a spoon or two of olive oil.
4. Serve with bread.