Baba ghanoush is a Middle Eastern roasted eggplant dish that is usually eaten as a dip with pita bread. It’s very popular in the Middle East and has become increasingly popular here in the United States.
Baba ghanoush is made from whole roasted eggplants that are peeled and put through a food mill or mashed, depending on your preference. The mixture is then typically seasoned with lemon juice, olive oil, garlic, salt, and additional spices.
Baba ghanoush may be served hot or cold. When served hot it often has a consistency similar to hummus. When served cold it is more of a spread.*
Makes 4 servings
Baba Ghanoush is a great example of a dish that sounds more like a recipe than it does food, but has the appearance of an exotic dish because of the name. But, hey, if you didn’t know it was eggplant and you tasted it, would you know?
A Mediterranean dish that’s served hot or at room temperature. It’s usually made from fried eggplant and is seasoned with garlic, olive oil and lemon juice. You can eat it as a dip or as part of any mezze platter.
Tabbouleh is another popular eggplant dish made from bulgur wheat and tomatoes.
Eggplant comes from the family Solanaceae which also includes tomatoes, potatoes and peppers. It came to us from India via Africa and the Middle East.”
Eggplant is an excellent source of dietary fiber, folate, and potassium. Its use in American cuisine has grown in recent decades. It is usually served as a vegetable or a “dip” such as baba ghanoush.
A roasted eggplant dish can be made with the addition of honey, cinnamon, and garlic. This dish is called Sharmula Salata or “Honeyed Eggplant Salad”.
If baba ghanoush is prepared without tahini, it may be considered a vegan dish.
Mash the eggplant in a colander. Place an inverted plate on top of the eggplant, place a weight (such as a large can) on top, and let drain overnight in the refrigerator.
Add all the ingredients to a food processor or blender (pulse until smooth). Adjust seasoning with salt and pepper. Garnish with parsley, cilantro, and a squeeze of lemon juice. Serve with pita bread or french bread.”
Serves 4 to 6.
Ingredients
2 large eggplants (about 2 pounds total)
1/4 cup olive oil
1/4 cup tahini, stirred well to remove any lumps
Juice of 1/2 lemon
2 cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon ground cumin
1 teaspoon salt, more to taste if desired
Preparation
– Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the eggplants on the prepared baking sheet and roast until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Cut lengthwise in half, then scrape out the flesh into a medium bowl; discard the skins. Place the eggplant flesh in a strainer set over a bowl and allow it to drain for 15 minutes, stirring occasionally so it drains evenly; you should have about 1 cup of liquidy flesh.**
Here is a recipe for Chana Masala.
Ingredients:
3 tablespoons olive oil
1 cup onion, chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon cumin seeds
Chana masala is a delicious Indian dish made of chickpeas and onions that has a wonderful flavor. This is one of those recipes that you will make again and again, it’s so easy and flavorful.
Ingredients:
– 2 cups boiled chickpeas
– 2 medium tomatoes (or 1 cup tomato sauce)
– 2 onions (finely chopped)
– 3 tsp garlic (minced)
– 1 tbsp lemon juice
– 1 tsp ginger (grated)
– 1/2 tsp chili powder (adjust to taste)
– 1 tsp cumin powder
– 1 tsp coriander powder
– salt to taste
The method:
