The origin of the dish Baba Ghanoush comes from the Middle East. Where exactly, is still debated, with some inclination of it originating out of Syria and then Lebanon. The word ‘Baba’ means Father in Arabic and a folktale surrounding the dish states that a daughter mashed up a dish of eggplant for her toothless father. While the Hummus is given all the attention, which it rightly deserves to be very honest, the Baba Ghanoush is no less. Eaten as a dip, or traditionally as an appetizer, it’s just as versatile and healthy as is the Hummus.
Essentially it is mashed up eggplants with a generous dose of sesame paste (Tahini). Them being the two main ingredients in the dish, it is not only vegetarian but also vegan and serves well in a keto or low carb diet.
What you’ll need:
1 large eggplant
1 tbsp tahini
2-3 tbsp extra virgin olive oil
Spices like white pepper flakes, salt, coriander.
How to proceed
- In a baking tray, place the washed, cleaned eggplant after having pierced the skin in multiple places with a fork. Bake for 25 mins at 300 degree F.
- Alternately you can roast it on your stove top on medium heat till you see the skin lift up from the vegetable.
- Once roasted, wrap the eggplant in a clean cloth or paper towels. This will absorb any excess moisture leaking out of the vegetable.
- Peel the skin off the eggplant and remove charred bits if any.
- Chop up into small cubes that will be easily mashed with a fork.
- Combine spices along with the mashed eggplant. Alternate the mixing of the tahini with the olive oil to get a smooth consistency.
- Finish off with a squeezing of lemon juice.
- Serve drizzled with generous amounts of olive oil, and sprinkled with nigella seeds on top.
It really is that easy to make. The batch above will prepare around a cup of the dip and it should easily last foe 3-4 days stored in the fridge. It is recommended you do not prepare a large batch of the dip, unless you are preparing it for your guests of course!
Enjoy it with cut up veggie sticks, a piece of lavash or the ever versatile Khubbus!
those with nut allergies can refrain from adding the tahini and use a tbsp of low greek yoghurt instead.