Baba Ghanoush is an eggplant-tahini dip. It's often accompanied with hommus. It's great just with some pita bread or pita chips, as well as with fresh carrots, celery sticks and cucumber sticks. I like to use the long and thin Japanese eggplants, they have less seeds than the regular ones. You can add a nice extra flavor if you cook the eggplants in the grill, but it works very well in the oven. Some recipes call for using a food processor, but It think is better by hand. In the food processor the seeds will get liquefied and there will be a slightly bitter flavor. This recipe makes enough for a party!
- 3-4 eggplants, depending on the size
- 1/4 cup tahini (sesame seeds paste)
- juice of 1 lemon, or more to taste
- 1 garlic clove, crushed (optional, depending on your taste...and your date!)
- salt to taste
- a little water, depending on the consistency
- Garnish: paprika, olive oil and some parsley leaves. If pomegranate is in season, is very typical to garnish with pomegranate seeds instead of the paprika.
Preheat the oven to 350°. Roast the eggplants for about 30-45 minutes or until tender, pinching them first with a knife or fork to stop them from bursting. You can also roast them in a grill for 30 minutes to give a nice smoky flavor. Let them cool and peel them, discarding the skin and the stalks. Put the eggplants on a colander to drain for about 15 minutes. Put the eggplants on a bowl and mashed them with a fork. When the eggplants are mashed stir in the tahini, lemon juice, crushed garlic and salt to taste, this will change the color to a very light one. Add some water if it's too thick. Spread in a serving dish garnishing with olive oil, some parsley and paprika. Or pomegranate seed if you have them.