Baba ghanoush is one of the world’s favorite Lebanese dishes, and for good reason. Originating in the Middle East and Meditteranean region and popular all across the world, baba ghanoush is delicious, nutritious and easy to make.
This dish can be served as part of a mezze plate with an assortment of other Lebanese dishes at a dinner party, or can be whipped up easily as a healthy snack for the kids when they get home from school.
Baba ghanoush is fairly straightforward to make. All you need is a few ingredients, a food processor or a strong mashing and mixing arm!
To make a big batch of this yummy appetizer, simply get together about 4 medium eggplants, 5 tablespoons of tahini paste, some fresh lemon juice, 3 garlic cloves, 1 tablespoon of white vinegar and 1 teaspoon of salt.
Roast your eggplants in the oven for around 30 minutes, then remove from the oven and peel the skins off (be careful!) and strain the water in a colander.
Then you can simply throw all the ingredients together into your food processor and keep it running for a couple minutes until the ingredients have mushed together into a paste. You don’t want it to be too thin, or you’ll lose your texture. This is really a matter of personal preference, but I like my baba ghanoush to have a little thickness left in it.
Once it’s blended, place your baba ghanoush on a serving plate and garnish with whatever you like. If I have guests over, I like to add a little chilli powder and spices to give it a bit of a kick. If you prefer a little less bite then you can use chopped parsley or olive oil.
Serve your baba ghanoush with pitta breads warmed and toasted for delicious dipping!