بابا غنوج bābā ġanūj
Baba Ghanoush, Baba Ghannouj or Baba Ghannoug
In some parts of the Levant baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side-dish or salad. It is made of aubergine with finely diced onions, tomatoes and other vegetables blended in. It is normally served with a dressing of oil and pomegranate concentrate. It is made of roasted, peeled and mashed aubergine, blended with tahini, garlic, salt and lemon juice and topped with olive oil. Cumin and chili powder can be added. A similar dish is known as mutabbal in the Levant. Traditionally, the eggplant is first roasted in an oven for approximately 30 minutes. The softened flesh is scooped out, squeezed to remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Possible seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley. When served on a plate or bowl, it is traditional to drizzle the top with olive oil.It is eaten in Turkey where it is called patlıcan salatası (literally: "eggplant salad"). And in Greece it is called μελιτζανοσαλάτα - melitzanosalata (literally: "eggplant salad").
Indian Baingan Bartha is a dish similar to baba ghanoush. It is similarly prepared by grilling eggplant over open charcoal flame to impart a smoky flavor to the flesh. It is then cooked with an assortment of spices, tomatoes, garlic and onions. It is commonly served with breads like Paratha, Roti, Naan, etc.
In West India, yogurt and chopped onion are added to roasted eggplant along with various seasonings. The dish, typically served as a side, is called Bharta.
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata
1Prepare a medium-hot fire in a charcoal grill.
2Preheat an oven to 375°F.
3Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
5Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6Remove from the oven, let cool slightly, and peel off and discard the skin.
7Place the eggplant flesh in a bowl.
8Using a fork, mash the eggplant to a paste.
9Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
10Season with salt, then taste and add more tahini and/or lemon juice, if needed.
11Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12Drizzle the olive oil over the top and sprinkle with the parsley.
13Place the olives around the sides.
14Serve at room temperature.