This garlicky dip is as popular as hummus for an appetizer or snack. You can alter the flavourings according to how strong a lemon, garlic or spicy flavour you prefer.
Baba GhanoujNovember 13, 2010 Print
Recipe courtesy of Raffi Krikorian, Snaubar Restaurant
- 3 large eggplants
- Tahini (sesame-seed paste) 3/4 cup 175 ml
- lemon juice 1/2 cup 125 ml
- garlic, minced or pressed 2 tsp 10 ml
- cumin 1 tsp 5 ml
- pinch of cayenne
- salt 1 tsp 5 ml
- 6 or 8 black olives, chopped
- thin layer of olive oil
- chopped parsley
You can prepare the eggplant in two ways: For the first, broil or grill the eggplants, turning often, until the skin is blackened and blistered and the meat is tender, for about 20 or 30 minutes. Let cool for about 10 minutes and then peel the skin off. For the second method, bake the whole eggplants in a 350°F (175°C) oven for about 1 hour or until the meat is tender. To reduce baking time, you can cut the eggplants in half lengthwise and place them skin-side down on a baking sheet. Cool eggplants for about 10 minutes, then peel or cut them lengthwise and scoop out the meat. Squeeze the cooked eggplant meat to release excess liquid. Purée the eggplant and the remaining ingredients in a blender or food processor. Transfer to serving dish and garnish. Serve with pita wedges, radishes and green onions. Makes 3 to 4 cups.