Tuesday, 10 April 2012

Babababa Baba Ganoush

A dip for vegetarians/vegans. The outstanding taste of the char-grilled eggplant mix with some other herb and spices, and also the smooth texture make it one of the best dip to snack on. Best eaten with warm toasted pita bread or foccacia bun. Try it! You'll love it although if you are not vegetarian/vegan. Because I am not.


2 large eggplants
1 tablespoon tahini (or more as needed)
3 garlic cloves, chopped
A pinch of ground cumin
1/4 cup of lemon juice (or more as needed)
Salt & black pepper to taste
2 tablespoon of extra virgin olive oil
1 tablespoon of chopped parsley
1/4 cup of black olives, sliced


1) Prick the eggplants with a fork in several places and place on the fire or grill rack. Grill, turning frequently until the skin blackens and the flesh just begins to soft. Around 10-20minutes. Let it cool slightly and peel off and discard the skin.

2) Place the eggplants flesh in a bowl and mash the eggplant to a paste by using a fork.

3) Add the tahini, garlic, lemon juice and cumin. Mix well. Season with salt & black pepper. You may add more tahini and/or lemon juice, if needed. Up to your taste!

4) Transfer the mixture to a serving bowl or individual small serving plate with the back of a spoon to form a shallow well. Drizzle olive oil over the top and garnish with the chopped parsley and chopped olive.

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