Baba ghanoush: Egyptian Style Recipe

One of my favorite side dishes is baba ghanoush.  It is a hearty egg plant dip that is very popular throughout the Middle East. This dish is great for the vegan/vegetarian but is often used as a side dish to compliment a meat.

You can often find baba ghanoush in Lebanese and Middle Eastern restaurants throughout the US and Euorpe.  I am not particularly a fan.  It tastes too bland for me.  My first taste of baba ghanoush was in Egypt and Egyptians tend to make things with a little more flavor than some of it's neighbors.  The big difference is the use of cumin and the amount of garlic used.  Egyptian baba ghanoush should have a bite to it, not overly spicy, just a little kick.

I also want to note that it is best for the flavor of the baba ghanoush to ensure you use quality fresh ingredients to achieve the best flavor.

 Egyptian Baba Ghanoush:

Ingredients:

• 2 medium eggplants
• 4 cloves of garlic 
• 1/3 cup (80 ml) of tahini 
• 1 tsp (5 ml) cumin 
• 1/2 (2.5 ml) tsp salt
• 1 tbsp (15 ml) lemon juice

Directions:

1. Preheat oven to 350°F (~175°C)
2. Prepare eggplant for roasting. Wash and dry the surface and poke holes around them with a fork.  Place in an oven safe pan and roast for about 30-40 minutes until soft and bottom skin has crisped.
3. While eggplant is roasting, prepare garlic.  Mince and crush garlic.  You can use ready minced garlic but I advise using fresh cloves to achieve the best flavor.  
4. When eggplant is soft remove from the oven. Cut open and allow to cool for 15 minutes.
5. When cool remove insides and place in a food processor.  Chop at medium speed for about 2 minutes.  
6. Add garlic, cumin, and salt. Mix well for about 30 seconds.
7. Add tahini and continue mixing until you have a creamy consistency. Remove from food processor and place in serving dish.  Squeeze lemon juice over top (do not mix).
8. Serve cold with pita bread.