Baba ghanouj

Baba ghanouj

By
From
Margaret Fulton Favourites
Makes
2 cups
Photographer
Tanya Zouev and Armelle Habib

If you like Lebanese food you will appreciate this recipe. I serve baba ghanouj on a flat plate, like an open soup plate, spread and then swirled with a spoon. I then sometimes add a splash of good-quality olive oil and some chopped parsley.

The tahini, lemon and garlic should not dominate but should meld into a rich, creamy, smoky whole. Tahini, a paste made from sesame seeds, lemon and garlic, is added gradually. Taste and stop adding when you have the flavour you like.

Ingredients

Quantity Ingredient
1 eggplant, (about 500 g)
2 tablespoons lemon juice, or to taste
3-4 tablespoons tahini
2 garlic cloves, crushed in a little sea salt
1 tablespoon olive oil
2 tablespoons chopped flat-leaf parsley

Method

  1. Cook the eggplant as described in the previous recipe. Scoop out the flesh and mash the pulp with a fork. Gradually beat in the lemon juice alternately with the tahini. Add garlic, mix well and then transfer to a shallow serving bowl. Sprinkle with the oil and chopped parsley. Serve with pieces of Lebanese or pita bread.

Tip

  • Avoid the temptation to over-mash the baba ghanouj — pieces of eggplant should still be evident.
Tags:
Margaret
Fulton
Favourites
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