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Baba Ghannooj

A community recipe by Coby

Not tested or verified by Nigella.com

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Introduction

This Eggplant (aubergine) Dip recipe is based on a recipe from Abla Amad's fabulous 'The Lebanese Kitchen'.

Ingredients

Serves: 2

2 large eggplants
1 clove garlic
2 cups tahini
½ cup lemon juice
1 teaspoon salt
1 tablespoon finely chopped fresh parsley
1 tablespoon diced tomatoes (or finely sliced radish)
1 pinch of paprika
1 splash of olive oil

Method

Baba Ghannooj is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Blacken two eggplants on a hot griddle until they collapse, turning them every so often. Ms Amad suggests on an open flame, but I find it's a little easier, but just as smokey with a griddle pan.
Peel away a little of the skin once they are cool enough to handle, and scrape the flesh out of the fruit into a food processor bowl in which you have already chopped the garlic a little.
To the eggplant and garlic add the tahini, juice and salt. Blend it together well.
Scrape dip into a large, flat bowl and garnish as you like with a sprinkling of parsley, tomato or radish and paprika, finishing with a florish of olive oil.
As the photo shows you can serve it without the extra garnish!