How to Make Baba Ghanouj

Baba ghanouj is a traditional Mediterranean dish made from eggplant and tahini (sesame paste). Diners dip baba ghanouj with wedges of pita bread, vegetables or chips. It is a perfect dip to serve alongside hummus at dinner parties since it sits well outside the refrigerator for limited amounts of time. You can make a tasty baba ghanouj in just a few simple steps.

Things You'll Need

• 3 large eggplant
• Pita or vegetables
• 3/4 cup tahini (sesame seed paste)
• 1/2 cup lemon juice
• 2 tsps. minced or pressed garlic
• 1 tsp. cumin
• Pinch of cayenne pepper
• 1 tsp. salt
• Optional olives or parsley to garnish

Instructions

1. Broil or barbecue three eggplants until the skin is dark, somewhat charred and blistered. After 20 to 30 minutes, the eggplant flesh softens to a consistency suitable to making baba ghanouj.

2. Cool the eggplant on a rack for approximately ten minutes. Once it rests, the eggplant skin peels away easily for further preparation.

3. Squeeze the peeled eggplant over a bowl or the sink to rid it of excess liquid.

4. Puree the eggplant in a food processor along with tahini, lemon juice, garlic, cumin, cayenne pepper and salt until it is smooth. If the baba ghanouj is lumpy, stream in a touch of olive oil.

5. Transfer the baba ghanouj to a serving dish and garnish with olives or parsley and arrange pita and vegetables around the dish for dipping.

Tips & Warnings

• If you find it simpler, bake the eggplant in a 350-degree oven for about an hour. Cool and peel the eggplant as directed in Step 2.

Resources

• Information about varieties of eggplant
• Information on tahini