Egyptian Baba Ghannoug

Baba Ghannoug is served in many countries of the Mediterranean and under various names. In Turkey, it is known as patlican salatasi. In Greece, melitzanosalata. It is often served as a dip or salad and its base is roasted, pureed eggplant. This is the traditional Levantine variation but you can also add onion, mint, or other roasted vegetables.

Serves 3-4

What you need:

2 eggplants (aubergines)
1/2 cup tahini
2 tbsp vinegar
2 tbsp lemon juice
1 tsp salt
1/2 tsp pepper
2 cloves garlic
1 tbsp parsley
1 tbsp cumin
3 tbsp olive oil

Preheat the oven to 200 C (400 F). Put the whole eggplants on a baking sheet and bake for 45 minutes. Remove the eggplants, let cool, and peel off the skin. Then add all of the ingredients into a food processor or blender and blend until smooth. Serve with pita bread.

Comments

  1. Chef Amber SheaMay 5, 2010 at 11:01 AM

    I REALLY want to try this. Two questions: What size of eggplants would you suggest? And what kind of vinegar do you like to use?

    ReplyDelete
  2. Sarah GarrahanMay 5, 2010 at 1:33 PM

    Hey Amber. I used small-medium size eggplants for this recipe. I would suggest a white wine vinegar though I just used what I had (apple cider vinegar) and it tastes fine! Hope you like it.

    Sarah

    ReplyDelete

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