A Classic Babaganoush Recipe

A Classic Babaganoush Recipe
By The Cooking World, Editorial Staff
April 22, 2022

Salma Hage Babaganoush Recipe

Inspired by last week's recipe, we decided to bring you a classic Babaganoush Recipe from another book we love but never reviewed - The Mezze Cookbook.

If you don't like eggplant, you need to try this deliciously smoky, garlicky dip. The tahini adds a rich and creamy nuttiness to this Middle Eastern classic.

This recipe becomes even better if you let the babaganoush sit for half an hour or so to allow the flavors to mingle before diving in with toasted pita breads.

PREP TIME
10 minutes
COOK TIME
30 to 45
serves
4 to 6

Ingredients

3 eggplants (aubergines)
2 small garlic cloves
55 g (2 tablespoons) Tahini
juice of 1/2 lemon
15 g (1 tablespoon) olive oil
Handful of pomegranate seeds, for sprinkling (optional)
Salt
Pepper

Special Equipment

Baking Sheet
Colander
Pestle and Mortar
Medium Bowl
‍‍Measuring Spoons
Measuring Cups
Digital Scale

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Instructions

  1. Preheat the oven to 200 ºC (400 °F).
  2. Put the eggplant onto a baking sheet, prick them all over with a fork, then roast in the oven for 30-45 minutes, until soft. Set aside to cool a little.
  3. When cool enough to handle, peel off the skin and discard. Roughly chop the flesh and place it in a colander to drain, and allow the flesh to cool completely.
  4. Put the garlic into a mortar with a little salt and crush with the pestle, then add the tahini and lemon juice, and mix well.
  5. When the eggplant flesh is cool, chop it finely, transfer to a bowl, and add the garlic-tahini mixture. Season well and thoroughly combine all the ingredients. Place on a serving plate, then drizzle with olive oil and sprinkle over the pomegranate seeds.

Tags

We Cook Books
Middle Eastern Cuisine
Recipes
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