Baba Ganoush

Can’t have enough of this creamy and flavorful Baba Ganoush. Click here for the recipe.

I love Meditteranean food, may be because it is so flavorful and kinda close to the Indian cuisine. I tried Baba ganoush for the first time in a restaurant and fell in love. I have been looking for a good recipe to make it at home since then and finally, I have it here. It is inspired by multiple online recipes and more importantly by my uncle Mark’s mother’s cookbook.

You can change the proportion of tahini and lemon juice to suit your taste. I love lemon so I add a lot of it. Hope you try and enjoy. Please leave your comments in the section below, on how you liked the recipe.

Course: Appetizer/ Snacks/ Side
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6
Difficulty: Easy

Ingredients:
1 large eggplant
1/4 cup tahini, or adjust to taste
3 garlic cloves, minced
1/4 cup fresh lemon juice, or adjust to taste
1 pinch ground cumin
Salt to taste
Garnish with:
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped
1/4 cup brine-cured black olives, such as kalamata

Method:
1. Preheat the oven to 375°F.
2. Prick the eggplant with a fork in multiple places. Place it on the baking sheet and set in the oven. Bake, turning frequently until the eggplant becomes soft for 15-20 mins.
3. Remove from oven, let it cool and then peel off the skin.
4. Place the eggplant flesh along with all other ingredients (except garnish) in a blender. Make into a semi-smooth/ course paste.
5. Pour in a bowl. Top with olive oil, chopped parsley, and olives. Serve with Pita Bread.

A detailed method with step by step pictures:
1. Preheat the oven to 375°F.
2. Prick the eggplant with a fork in multiple places.
20170730_193445.jpg
Place it on the baking sheet and set in the oven. Bake, turning frequently until the eggplant becomes soft for 15-20 mins.
20170730_222349.jpg
3. Remove from oven, let it cool and then peel off the skin.
4. Place the eggplant flesh along with all other ingredients (except garnish) in a blender. Make into a semi-smooth/ course paste.
5. Pour in a bowl. Top with olive oil, chopped parsley, and olives. Serve with Pita Bread.
20170801_181811.jpg

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