Baba Ghanouj – Roasted Eggplants With Garlic and Tahini | Mama's Lebanese Kitchen - Traditional Lebanese Recipes

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Baba Ghanouj Roasted Eggplants With Garlic and Tahini

We just came back from a visit to Lebanon and in the process captured a

whole bunch of recipes straight from Mamas kitchen. This Baba Ghanouj

recipe is our first installment for now.

Baba Ghanouj is made by mashing roasted eggplants with Tahini paste, some

garlic, and a bit of white vinegar to help lighten the color. It is served as a coldappetizer dip along with pita bread and some salted Lebanese pickles such as

cucumbers, chili peppers and turnips.

Back in the old days and even occasionally today, instead of using a food processor folks

use a wooden mortar and pestle to mash the eggplants its way into Baba Ghanouj.

Mama said that she prefers to do it that way when she has more time. Dont forget to

use high quality olive oil to garnish the dip. Enjoy!

Home Lebanese Recipes and Food Blog Appetizers Baba Ghanouj Roasted Eggplants With Garlic and

Tahini

November 18, 2012 | Posted in: Appetizers, Dips, Vegetarian

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Nutrition

Information

Serves: 4

Serving size: 4 tbsp

Recipe type: AppetizerCuisine: Middle Eastern

Prep time: 10 minsCook time: 30 mins

Total time: 40 mins

Baba Ghanouj RecipeAuthor: Esperance Sammour

Baba Ghanouj is a delicious Mediterranean appetizer made with fire roasted eggplants and

Tahini sauce.

Ingredients

3-5 medium eggplants (3 lbs)

5 table spoons Tahini paste

Juice from 1 freshly squeezed lemon

3 garlic cloves, crushed1 table spoon white vinegar

1 teaspoon salt (or to taste)

Instructions

1. Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30

minutes.

2. While eggplants are still hot (not too hot so you dont burn your hands), peel them

and discard as much as possible of their seeds.

3. Strain the water from the eggplants by placing them on a colander for about 10

minutes. This step is important so you dont get a liquid Baba Ghannouj.4. Add eggplants and all ingredients in a food processor and let run for 2-3 minutes until

you get a paste.

5. Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following:

olive oil, chopped parsley, sumac spice or chili powder, salted picklesetc

6. Serve cold as an appetizer, with a side of Pita bread.

Print

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Comment using...

Lancy Pinto

Enjoy every bit of the Lebanese dishes...............wow.

ReplyLike September 25 at 2:56am

Julius F Cordeiro S.s.c gujarat board

WOW YAMMY. MAKA ZAI.

ReplyLike September 25 at 3:02am

Eva Nouh-chaia

what si sumac??

ReplyLike August 25 at 10:29am

Maroun Sader Las Vegas, Nevada

to make baba ghanouj i cruche eggplant by fork not by machine

ReplyLike August 4 at 9:39am

Rashida Hanif National university

easy and good recipi

ReplyLike July 18 at 11:30pm

Nada Abouezzeddine Abu Dhabi, United Arab Emirates

To make the baba ghanouj lighter , I use for every eggplant a tablespoon of tahini and a tablespoon

of skimmed Greek yogurt. Afterwards I add the crushed garlic, lemon and salt. We garnish it with

parsley , mint and grenadine seeds.

ReplyLike July 1 at 5:01am

Jello Anarha Top Commenter

!

ReplyLike June 30 at 3:19am

Cosmic Jane

Oh thanks I read further down in the narrative and found my answer!

ReplyLike June 27 at 5:51pm

Cosmic Jane

What do I get good results if I don't have a food processor? Thanks

ReplyLike

June 27 at 5:49pm

Sheila Tenn Joliet Junior College

I used to eat this all the time when I worked in the city at a Lebanese Restaurant,"Baba Ghanouj" (AL

Ahram Restaurant) and since I am Lebanese I am so looking forward to making this and sharing it

with the rest of my family, My mouth is watering YUM!

Reply Like April 25 at 11:21am3

Jessica Schmidt Cohen

Yummy!

ReplyLike April 25 at 11:30am

Mama's Lebanese Kitchen

Hi Sheila I hope you like this recipe let me know if you have questions

Reply

Like

April 25 at 1:00pm

Monica Turnbull Redcliffe, Queensland

I am making this as we speak. I used to make it all the time when I worked for a Lebanese family

years ago in their shop. So looking forward to tasting it.

Reply Like February 16 at 9:12pm

View 1 more

1


Oh yeah..now thats the stuff dreams are made of.........thank you

Reply Like February 16 at 9:38pm1


I was wondering if you had a recipe for flat bread. I just tried the Hummus it was great

too. I used to have a recipe for the bread to go with these dishes but I have lost it.

ReplyLike February 16 at 10:35pm


I hope you've enjoyed the Baba Ghanouj Monica :-)

ReplyLike February 23 at 5:14am
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5/7

8 Responses to Baba Ghanouj Roasted Eggplants With Garlic and Tahini

Facebook social plugin

Simran Chopra

cute

ReplyLike December 4, 2012 at 3:53am

Sumu Tariq Director at RISE Special School and Guidance Point

will definitely give a try today itself...

ReplyLike November 19, 2012 at 12:19am


Let me know what you thought of it Sumu if you've had a chance to try the recipe.

ReplyLike November 20, 2012 at 12:14pm

Nicole Barrak Najem

why the white vinegar?



Hi Nicole - the white vinegar is used to lighten the color of the baba ghanouj.


Tufy Oudaimy

Love that recipe remember me in Lebanon thank you.

Reply Like November 18, 2012 at 1:18pm1

Joumana Accad Top Commenter Works at Freelance Food Stylist

yum! can eat gallons of it!Reply Like November 18, 2012 at 11:53am12

Ken Saleh

Yum

ReplyLike November 18, 2012 at 11:22pm

November 18, 2012Diana Price

Looks good I will try adding vinegar which I have not done & have always

chared the Aubergine before removing the pulp

Reply

November 19, 2012John K.

Looks awesome and the color is quite light. Never tried it with vinegar

before I ought to test this. Thank you so much Mama!

Reply

November 26, 2012romeoIf I recall, one should put some holes into the eggplants before putting in

oven e.g. with a fork. Otherwise they explode. No?

Reply

January 31, 2013RANA

Ya of course

Reply

December 15, 2012SariHave to try this recipe.

Reply
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Documents

Baba Ghanouj – Roasted Eggplants With Garlic and Tahini | Mama's Lebanese Kitchen - Traditional Lebanese Recipes