Baba ghanoush or Baba ganoush is a Levantine dish made out of mashed eggplant mixed with olive oil, tahini and various seasonings. Usually used as a spread or dip paired with some flat bread or pita chips. The name can be interpreted in many ways, when translated it can mean “father of coquetry/flirtation” which might suggest it might had been invented by a member of a harem. Ganoush can also be a personal name or a surname which can indicate it was invented by a person named “Ghanoush”. Finally it can also be interpreted as “pampered or spoiled father”.
I guess just from the translation alone you can already define the goodness of this dish, the texture is amazing and the flavours is just phenomenal its smoky nutty good.
1 large eggplant
1/4 cup tahini
2 tbsp extra virgin olive oil
3 garlic cloves, minced
1 tbsp chopped fresh flat leaf parsley
juice from 2 lemons
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp cayenne (I want mine hot, this is optional)
freshly ground black pepper
- Prick eggplants with fork.
- Using a charcoal grill or open flame grill, cook the eggplants until they are burnt on the outside and soft when pressed by fingers. This might take around 3-5 minutes on each side depending on the strength of flame.
- Place eggplants on a baking tray then bake in a 190C preheated oven for 20-25 minutes or until flesh is very soft.
- Remove from oven and let it cool, peel skin off then set aside peeled eggplants.
- Mash eggplants using a fork until consistency is like a paste.
- Add the tahini, garlic, lemon juice, cumin, paprika, cayenne, salt and freshly ground black pepper then mix it well.
- Transfer mixture to a serving bowl then drizzle top with olive oil and sprinkle with the parsley.