Have you ever watched the movie Wedding Crashers??? Numerous times throughout the movie John calls Jeremy “Baba Ghannoush” …. There was no rhyme or reason for it, but he did it. Well what is this dish?? It is fresh, smoked, baked eggplant dip Yummy!! Baba ghannoush is a traditional breakfast dish in parts of the Middle East. It is also used as a starter or appetizer or a side dish or salad.
There are many variations of this dish. In Arabic it is known as baba ghanoush. In Turkish, it is called pathcan salatasi. There is an Israeli version that is made with mayonnaise and in the Bulgarian culture it is called kyopolou. Indian culture has a similar dish that is called Baingan Bartha, and in Romania it is called salata de vinete. In Greek, it is called melitzanosalata.
For a garnish, you can select what you like best. Some options are kalamata olives, cumin, chili powder, sumac, parsley, and/or pomegranate concentrate. It is also usually topped with drizzled olive oil.
- 1 large eggplant
- Cold Water, 3-5 cups
- 1/4 cup lemon juice
- 1/4 cup tahini (sesame seed paste)
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Garnish: your choice
1. Preheat your oven to 350F.
2. Lightly grease a baking sheet with 1 tablespoon of olive oil.
3. Place eggplant directly on stovetop and smoke eggplant over low heat to give it the “smoky flavor”. You may have to turn it a couple times. Remove once smoky scent is apparent.
4. Place on the greased baking sheet and poke ~20 times with a fork into the skin of the eggplant.
5. Roast the eggplant in the oven for about 30 minutes or until soft.
6. Remove the eggplant from the oven, place into cold water.
7. Remove the skin of the eggplant. It is usually easiest to start at the top and peel back.
8. Place the eggplant, lemon juice, tahini paste, garlic and salt into the blended. Mix.
9. Remove from blender and place onto a dish or into a bowl. You can use a spoon to spread it out.
10. Add Olive Oil and other garnishes.
Tip* you can refrigerate it for ~ 1 hour to serve it cold.