Recipe of Favorite Baba Ghanoush

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The ingredients needed to make Baba Ghanoush:

1. Prepare 2 eggplants
2. Make ready 1-2 lemons
3. Get 1/4 cup tahini
4. Get 1/4 tsp Salt
5. Take 2 cloves garlic minced
6. Take to taste Black Pepper
7. Take Extra virgin olive oil

This creamy dip would be a great appetizer to serve at your next party or the perfect addition to a mezze platter. Where I grew up, and all over Middle East, this tasty eggplant dip is called baba ganoush (or baba Ganouj), which literally means "spoiled dad." (It's that good that if you ate it, you can't help but feel a bit spoiled)! In the Levant, it is called muttabal or s alat hatzilim, meaning eggplant salad. Baba Ganoush is a silky, luxurious combination of eggplant, tahini paste, garlic, lemon juice and salt that is blended into the most creamy luscious dip.

Steps to make Baba Ghanoush:

1. Preheat oven to 425° F.
2. Cut tops off of eggplants and cut them lengthwise in half. Sprinkle salt on the cut sides and set them aside for 30 minutes to let some of the water come out.
3. Dry off any water that has wicked out and brush or spray the cut sides of the eggplant with extra virgin olive oil. Place cut sides down on baking sheet and place in the oven for 30-40 minutes or until cooked through. If you like a smoky flavor turn the broiler on for a minute or two before you remove it from the oven.
4. Allow the eggplant to cool until you are able to handle it. Peel the skin off of the eggplant flesh and discard. Place the flesh in a strainer to drain off any excess water. Then cut eggplant into chunks to help with the mashing process.
5. In a bowl, add eggplant chunks, tahini, juice of 1 or 2 lemons, garlic, salt, and pepper. Mash and stir until somewhat smooth and everything is completely incorporated.
6. This is a great to have with any Mediterranean dish. We love it when we have shawarma.

In the Levant, it is called muttabal or s alat hatzilim, meaning eggplant salad. Baba Ganoush is a silky, luxurious combination of eggplant, tahini paste, garlic, lemon juice and salt that is blended into the most creamy luscious dip. It originates from the Middle East and is often served with pita bread, olives, or vegetables as a flavorful appetizer. It's one of my personal favorite recipes on the blog. Baba ghanouj is a signature Middle Eastern grilled eggplant puree enriched with tahini and seasoned with lemon juice and lots of garlic.

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