Baba Ganoush

Baba Ganoush was the
first Arabic dish that I ever tried when I was a student in Chicago. I had no
idea what the origin of the dish was or even what was in it. Now that I think
about it that was also the first time that I even had eggplant. I immediately
loved the dish; I could not get enough of it and kept dipping my soft warm pita
bread into it over and over. Over the years I have made eggplant in several
dishes I just adore the rustic nutty and smokey flavor that they hold once
cooked.

1 large eggplant, pierced with a fork all over
1 tablespoon garlic paste
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoons ground cumin
1/4 teaspoon ground coriander
3 tablespoons fresh lemon juice
4 tablespoons tahini
4 tablespoons olive oil plus more for top
1. Preheat oven to 350F. Place the eggplant on a baking sheet
and bake for 1-1/2 hours. Turn frequently! A knife should go through the
vegetable smoothly. Allow to cool then peel and trash the skin.
2. In a large bowl mash the pulp with a fork. Set aside. In
another bowl add garlic, salt, pepper, cumin, coriander, lemon juice, tahini
and 4 tablespoons of olive oil, mix well.
3. Add the mixture into the mashed eggplant, mixing well then
drizzle the top with olive oil. Serve with fresh pita bread and vegetables.
Yields: 6 servings

2 Responses to Baba Ganoush

  • R_U_Happy says:

    Oh looks so delicious, I had it at a Syrian friends house and my daughter Aurora loved it! Thank you very much for the simple but lovely presentation, can’t wait to make it myself for Iftar.

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