Arabian Appetizer Baba Ghanouj Recipe

Learn how to make Arabian Appetizer Baba Ghanouj/Recipe

Cuisine Background

In Arabic, the name of this dish means “spoiled old daddy.” As the story goes, the woman who first prepared Baba Ghanouj made it to pamper her old and toothless father. This vegetarian dish from the Greater Syria region is a must when serving mazza in the Arab Gulf—so much so that any appetizer table at a feast or dinner party is not complete without it. Garnished with parsley and tomatoes, its appearance is as good as its garlicky and smoky taste. The Arab Gulf’s version slightly varies from that of its home of origin in that a little coriander and cumin are added to spice it up.

Methods

1 Preheat the oven to 350°F (175°C).

2. Place the eggplant on a baking pan. Bake for 11/2 hours, turning frequently, until tender when a small knife is inserted easily and the skin is crisp. Allow to cool, remove and discard the skin.

3. Mash the pulp, in a mixing bowl, with a fork or potato masher. (Do not use a blender or food processor; these will render the pulp too fine.) Set aside. Place the remaining ingredients, except the parsley and tomato, in a blender and blend for a few moments, adding a little water if too thick. (The ideal consistency is that of heavy cream or corn syrup.)

4. Add the blended ingredients to the bowl with the mashed eggplant and stir to thoroughly combine. Spread evenly on a platter. Garnish with the parsley and tomato before serving.

5. A little extra olive oil can be drizzled over the 5 top just before serving, if desired.

Recipe Name And Quantity

Serves 6 to 8 Prep time: 20 minutes Cooking time about 11/2 hours

1 large eggplant, about 2 lbs (1 kg), pierced with a fork on all sides

2 cloves garlic, crushed to a paste (see page 30)

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

4 tablespoons freshly squeezed lemon juice

4 tablespoons tahini (sesame paste)

4 tablespoons extra-virgin olive oil, plus extra for drizzling

1/2 cup (25 g) finely chopped fresh parsley, for garnish

1 small tomato, finely chopped, for garnish