Baba ghannouj

Baba ghannouj

By
From
Encyclopedia of Food and Cookery
Serves
8–12

This Middle Eastern eggplant purée with tahini is served as a dip with flat bread, or as a salad with meats and fish.

Ingredients

Quantity Ingredient
3 eggplants
3 garlic cloves, crushed with 1 teaspoon salt
135g tahini
2 lemons, juiced
1 teaspoon ground cumin
2 tablespoons parsley, finely chopped, to garnish
2 tablespoons black olives, finely chopped, to garnish
tomato, sliced, to garnish

Method

  1. Sear eggplants over a gas flame or under a grill, turning often. Continue searing until skins are blackened and blistered, and flesh soft. Scrape or peel charred skin from eggplants, rinse under cold water and squeeze in a dish towel to remove as much juice as possible.
  2. Mash eggplant flesh with a fork or potato masher. Add garlic and pound to a smooth purée. (This may also be done in a blender or food processor.) Add tahini and lemon juice alternately, beating or blending between each addition. Add cumin and blend. Taste, and add more lemon juice, garlic, tahini or salt if necessary. Mixture should be highly flavoured. Spoon into a bowl or individual serving dishes, sprinkle with parsley and garnish with olives and tomato slices.
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