Lebanese Baba Ganoush is an easy-to-make side dish made with charred eggplant, tahini, garlic and lemon juice. It’s similar to hummus, but with eggplant instead of chickpeas!
Don’t omit the pomegranate seeds if you can: they add a beautiful color and a delicious tangy flavor.
Prep Time: 5 minutes
Cook Time: 30 minutes
Difficulty: easy
Servings: 6
Ingredients
- 2 firm eggplants
- 3 tablespoons tahini, well-stirred before measuring
- 1 teaspoon salt
- 1 clove garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- extra virgin olive oil, for drizzling
- 2 tablespoons pomegranate seeds
Instructions
Pierce a few holes in the eggplants with a toothpick (to prevent the skin from bursting). Cook them on a hot barbecue, over low heat on a gas burner or under the grill. If under the grill, place the eggplants on a baking tray lined with parchment paper, a few centimetres below the grill.
Whatever the heat source, turn the eggplants halfway through cooking (using tongs) to char them evenly. When the skin is blistered and the eggplants are very soft, remove them from the heat. Grilling takes about 30 minutes.
When cool enough to handle, peel the skin with your fingers and cut off the stem end. Open the eggplants, remove the seeds and discard.
Chop or mash eggplant until it forms a purée-like texture. In a bowl, combine eggplant, tahini, salt, garlic and lemon juice. Taste and adjust seasoning.
Just before serving, drizzle with olive oil. Sprinkle with pomegranate seeds and serve with pita chips, crackers or vegetables.
Storing: baba gannoush is best stored in the refrigerator. Place in an airtight tin and seal tightly. It will keep for up to four days. Let it sit on the counter for about 15 minutes before serving, so that it reaches room temperature. Stir well before serving, and add a little lemon juice if necessary, to loosen it up.
Inspired from: Maureen Abood