Baba Ghanoush

Baba Ghanoush is a Middle Eastern, smoked and roasted eggplant dip. This spread / dip is simply delicious and is usually served with pita bread.
Wondered why this dish has such a name, I googled out to find and this is what wiki says “ Baba ghanoush (Arabic بابا غنوج bābā ghanūj, baba ganush, baba ghannouj or baba ghannoug[1]) is a Levantine dish of eggplant (aubergine) mashed and mixed with olive oil and various seasonings. The Arabic term means "father of pestle" ("baba" means father and "ghanuj" derives from "ghan", stone for pressing cheese or grain)”.
Prep Time
15 Minutes
4 People
Sesame Seeds
Cumin Powder
Lemon Juice.
Garlic Pods
Olive Oil
1 Large
1 Tbsp.
1 Tsp.
1.5 Tbsp.
3 Big
1 Tbsp.
To Taste.
To garnish.

1.     In a small mixer jar take the sesame seed and powder it. To this powder add the lemon juice, garlic pods and olive oil and run the blender again. Set the paste aside.
2.     Scoop the eggplant flesh. Mash it and take it out to a mixing bowl.
3.     Now add the ground sesame paste (tahini), cumin powder and salt to the mashed eggplant.
4.     Mix well, you want the mixture to be somewhat smooth but still retaining the eggplant’s texture.
5.     You can add lemon juice and salt according to your liking. Refrigerate and serve.
6.     Before serving just swirl around some olive oil and garnish with parsley.


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