I am no Middle Eastern person ? what I love is trying new cuisines and making it because Hey! Homemade is so much tastier.
After so many trials and failures I finally got to make Baba Ghanouj the right way!
Sometimes it would be so dark I thought it was burnt.The other time it was chunky and almost whole pieces ?
Since I nailed it Alhamdhulillah I thought I’ll share the do’s and not to-do’s. Hope you and your family enjoy as much as we do on our Middle Easter Dinner nights ?.
Prep
2 large eggplants (the very big ones), poke with a fork in a few places then cut lengthwise and with the flesh part of the eggplant put it on a baking tray and keep it under broil at 350 degrees Fahrenheit.
It will take at least 15-20 minutes for it to cook thoroughly and soften.
Switch the broil off and remove the eggplant out. Turn it and using a spoon scoop the flesh out into a chopper/grinder bowl.
To the scooped flesh add
Juice of 1 lemon
3 tablespoons Tahina (sesame paste you can get at Middle Eastern stores)
1 clove garlic-crushed
1 teaspoon salt
1 teaspoon black pepper powder
Grind it to a smooth paste and once ready pour it out in a bowl. Using a spoon push it on the side to make a moat. Pour Olive oil generously and garnish with a parsley sprig. Serve with pita.
Myth says that the Baba Ghanouj tastes better the next day so best way to store it is cover it well and keep it in the fridge for the flavors to do their part.
Tip-
When broiling avoid roasting on the fleshy part of the eggplant, it will make the Baba Ghanouj darker.
Make sure your chopper/grinder is sharp to make a smooth paste.
