Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Baba Ghanoush

baba-ghanoush-main

If you aren’t sure yet how you feel about eggplant, make this baba ghanoush and be dazzled. Baba ghanoush, which loosely translate into “father of the pestle” in Arabic, is an eggplant dip served throughout the Middle East and Mediterranean.

Cooking the eggplant over an open flame lends a smoky flavor to the dip that really adds depth. I wasn’t able to use an open flame with this batch, so roasting in the oven worked just fine. Garlic, lemon, and parsley are traditional additions to baba ghanoush.  Throwing toasted pine nuts into the mix is my own trick, just to add more texture and a little panache. Its piquant flavor makes baba ghanoush a great start to any meal, priming your appetite for more tasty things to come. –jacque

Ingredients

2 eggplants, medium to small

2 garlic cloves

1/4 cup olive oil

1/4 cup tahini

1/2 cup parsley, chopped

1 lemon, freshly squeezed

Pinch of salt, to taste

1/4 cup pine nuts

Directions

1. Roast or grill eggplant. Poke holes in each eggplant’s skin using a fork. It’s best to cook up your eggplant over an open flame, such as a grill. However, you can also roast in the oven, like I did for this batch. Cook until the skin is blistered.

2. Allow eggplant to cool a bit and then remove the skin. Usually the inside of the eggplant is really mushy at this point. Chop up and place in food processor.

3. Add garlic, olive oil, and tahini to food processor. Whir the mixture up until the ingredients are smoothly blended.

4. Add parsley and lemon juice and stir.

5. Salt to your liking.

6. Garnish with toasted pine nuts and extra parsley. Serve warm or cold with a side of your favorite bread for dipping.

baba-ghanoush-2

baba-ghanoush-3

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8 comments on “Mezze: Baba Ghanoush

  1. Vanessa-Jane Chapman
    June 25, 2013

    I love eggplant/aubergine, it’s one of my very favourite foods. The best Baba Ghanosh I’ve ever had was when I lived in Las Vegas for a few years, at a Mediterranean Cafe I used to go to quite regularly, his hummus was the best too! Whenever I have either of those dips, I always think “Hmmm, it’s good, but not as good as Paymon’s was!” I’m tempted to have a go at your recipe here.

    • mezzeanddolce
      June 25, 2013

      We’ll have to remember to check out Paymon’s if ever in Vegas! Let’s us know how the recipe turns out if you try it.

  2. Ani D
    June 25, 2013

    I love Baba Ghanoush! Growing up in an Armenian household, this recipe reminds me of the holidays when we have a ton of family in and even more food!

    • mezzeanddolce
      June 25, 2013

      So many yummy memories are wrapped up in food. Thanks for sharing!

  3. Linda Romm
    July 8, 2013

    You make baba ganoush making seem simple! I’ve hesitated to try and stick to hummus for pita triangles. When the eggplants come to the farmers market, I want to give it a try…thanks John!

    • mezzeanddolce
      July 9, 2013

      Baba ganoush really is that simple. Let us know how it turns out!

  4. Pingback: Mezze: Chicken-Zucchini Kofte | Mezze & Dolce

  5. Pingback: Inspiring Ingredient: Pine Nuts | Mezze & Dolce

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This entry was posted on June 25, 2013 by in Appetizers/Dips, Mezze and tagged , , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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