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It is a Levantine appetizer of mashed cooked eggplant mixed with tahini, olive oil, possibly lemon juice, and various seasonings.
Prep time: 10 mins Cook time: 40 mins Total time: 50 mins
INGREDIENTS :
Eggplants (Brinjal) 3 medium-large size
Garlic (minced) 2 large cloves
Lemon juice 1 tbsp
Tahini Paste* 1/4 cup
Extra-virgin olive oil 1/3 cup plus more for garnish
Fresh coriander (chopped) 2 tbsp
Salt to taste
Smoked Paprika for garnish
For Tahini paste:
White sesame seeds 1/4 cup
Olive oil 2 tbsp
PREPARATION :
In a small pan take the white sesame seeds and roast it for around 2-3 minutes on medium flame and cool it down.
In a small mixer, grind the roasted sesame seeds into a fine paste, add 2 tbsp of olive oil and grind it once again. Tahini paste is ready. Keep it aside.
Preheat the oven @ 220°C degrees.
Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with oil. Place them in the prepared pan with the halved sides down. Roast the eggplant till the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using large eggplant).
Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
Now add in a food processor the scooped flesh of the eggplant, garlic, salt, lemon juice, tahini, and olive oil. Run the food processor of medium seed for and a minute or so till the mixture is pale and creamy.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top.
Serve with accompaniments of your choice. It’s also great on sandwiches!
Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.
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