Roasted eggplant is the star of this delicious Middle Eastern dish spiced with garlic, lemon, and Tahini paste. Found widely across the region, there are as many variations of this dish as there are grandmothers who prepare it.
In Jordan, Lebanon, Palestine, and Syria, Baba Ghanoush is made by adding tomatoes to the eggplant, while in Egypt and Israel tomatoes are replaced with Tahini paste. The dish created with Tahini is also known as Mutabbal in Egypt, and Salat Hatzillim in Israel. One thing for sure, however you make it, and whatever you call it, Baba Ghanoush is simply delicious!
Cooks note: There are many versions of this dish, feel free to adjust according to your personal taste.
- 3 medium eggplants, roasted (how to roast eggplant)
- 4 Tablespoons Tahini paste
- Juice from one lemon
- 3 garlic cloves, crushed
- 1 Tablespoon white vinegar
- 1 Tablespoon olive oil
- salt to taste (go lightly, there is salt from the roasting process)
- ¼ teaspoon chili powder
- Handful of flat-leaf parsley or cilantro leaves (optional)
Add roasted eggplant and all ingredients in a food processor and let run for 2-3 minutes until you get a paste.
Place Baba Ghanoush paste on to a serving plate or bowl. Garnish with olive oil, dusting of chili powder, and fresh parsley or cilantro.
Serve cold as an appetizer, with a side of Pita bread or chips, and salted pickles and olives.