Here we go with another middle eastern appetizer that can be made well in advance.
Babaganoosh is a paste made of roast or grilled eggplant and tahini.This is a delicious healthy snack that can be eaten with pita. It is served along with hummus and tabouli as an appetizer course.
Ingredients
- 3 eggplants broiled
- 4 cloves garlic
- fresh lemon juice, to taste
- Olive oil, to taste
- Kosher or Sea Salt
- ½ cup tahini
- 1½ teaspoon ground cumin
- chopped fresh mint, and parsley for garnish
Preparation
- Pierce eggplants with fork.
- Place the eggplants in a baking dish.
- Roast in oven on shelf furthest from the flame.
- Broil 20 minutes on one side.
- Turn and broil 10 minutes on other side.
- Cool for easy handling.
- With a spoon scoop out the flesh of the eggplant.
- Place the flesh in bowl, sprinkle with salt.
- Press to remove water from the flesh.
- Drain the water and sprinkle with more salt.
- Repeat this 3 times.
- Combine all the ingredients in food processor or blender
- Process until the mixture is smooth.
- Garnished with chopped fresh mint, and parsley
- Drizzle with extra virgin olive oil.
3 comments:
This is a pretty good recipe, it worked well (I'm eating it right now). However, babaganoush means _Burnt_ eggplant dip. So rather than put it far away from the flame, put it as close as possible. If your lucky enough to have a gas stove/cooktop, then char the skin of the eggplant on the raw flame (using tongs). Then, when you put it in the food processor, leave the skin on. That's what gives it that great burnt taste.
I agree the charred flavor makes it taste better. When weather permits I use a small gas grill to char them outdoors. I like Alton Brown's flower style steamer over a burner for open flame charring on a stove top.
As I always slice the eggplant to extract the juice, I cooked the slices in olive oil in a pan. Later when they are all done a lot of the olive oil seeps out and you can use it to saute the garlic. It was delicious.
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