Some leftover eggplant and a fun-to-pronounce name made me want to reproduce this delicious Mediterranean dip that I had sampled as a meze (Turkish equivalent to tapas) while travelling around Turkey last year. The recipe originated from Lebanon, where it is served as a starter. It’s also very popular in Egypt, but traditionally served as a side dish or “salad”.
Baba ghanoush, pita and olives: great snack!
When taken on its own, I find cooked eggplant can have a somewhat odd texture and a strong smell that can be overpowering. Maybe it’s the mushroom hater in me that’s doing all the trash talking, but I’m sure I’m not the only one out there who feels this way…
Well, let me tell you that baba ghanoush removes all these little “inconveniences”. Its smooth texture is packed with a rich flavour created by the combination of eggplant and tahini, and elevated by a hint of heat from the cayenne.
I find baba ghanoush to be a perfect alternative (or complement) to humus. It’s delicious, easy to make, healthy, and it disappears in minutes when you serve it with pita bread and olives.
Ingredients:
(yields about 300 ml)
1 large eggplant
¼ cup tahini (sesame paste, can be found in supermarkets)
Juice of 1 lemon
Extra-virgin olive oil
2 garlic cloves, minced
2 tsp Italian parsley, finely chopped
1 tsp cumin
Pinch of cayenne (or more to taste)
Pinch of salt
Directions:
- Pre-heat oven to 350 degrees. Cut the eggplant in half, lengthwise. Place eggplant on a baking sheet, flat side down, and bake for about 30-35 minutes or until the meat is tender. Let cool for 10 minutes.
- With a spoon, detach cooked eggplant from skin and place in a food processor or blender to create a puree. Do not blend for too long, traditional baba ghanoush is not perfectly smooth.
- Place eggplant puree in a bowl, and mix in all other ingredients. Add olive oil until desired texture is reached.
- Garnish with a few parsley leaves and drizzle of olive oil.
After 10 years of writing corporate speak as a communications specialist for large companies in Montreal, I’ve finally given into my self-indulgent desire to write my way and share my love for food. Writing and cooking are my creative outlets. When I do them right, they help me relax and comfort me...
