I have wanted to blog a Baba Ganoush recipe for while but I did not dare to. It is one of my husband’s favorite dishes, his Teta (Lebanese word for grandmother) used to make it and he is very critical about this dish. I have worked a while on this recipe and he finally approved.
It’s the traditional dish served as part of the mezze. The aubergines are grilled or charred over the open fire. My husband’s Teta used to chargrill them over her gas hob, but we only have an electric oven in our flat. I grilled them in my oven at home, which is not ideal but worked well.
There is a lighter version of this recipe, which I will introduce in due course, which adds lebneh (lebanese yoghurt) to the mixture and reduced the amount of tahini used, as tahini is quite calorie rich.
- 675 g aubergines
- 1 clove of garlic crushed
- ¾ teaspoon of salt or to taste
- 3- 4 table spoons of lemon juice
- 2 table spoons white tahini
- a handful pomegranate seeds
- Slit the skin of each aubergine once or twice
- Put them on a baking tray and place under a preheated grill. Grill for about 20 minutes or until the skin is black and peeling and the pulp is soft.
- Remove from the oven and leave to cool for a few minutes.
- Meanwhile add the salt, garlic, lemon juice, tahini to your kitchen machine or into a deep bowl if you are using a hand blender.
- Remove the skin of the aubergines, and scoop out the pulp and add it to the rest of the ingredients. Puree for a few minutes.
- Best served at room temperature with some warm pita bread.