|Purple Lebanese Eggplants in my tropical garden, perfect for making Baba Ganouj or Moussaka|
Everyone likes Baba Ganoush. Baba Ganouj (spelled this way as this is how it is pronounced) can be eaten as a dip, a starter, a salad, or a vegetable side depending on its consistency. With its earthy, smoky, garlicky, and nutty flavour, it is best eaten with Lebanese bread. However, dry biscuits or chopped vegetables also taste great with it.
Baba Ganouj is an Arabic term meaning "Father of Pestle". A Levantine dish, it originates from Israel, Lebanon, Jordan and Syria, and is made with Eggplant or Aubergine. This is the easiest, healthiest and tastiest recipe I have found. You will need a Food Processor.
2 large eggplants or whatever variety you have on hand
3-4 crushed garlic cloves
2 tablespoons lemon juice
2 tablespoons tahini paste
1 tablespoon olive oil
- Preheat the oven to moderate 180deg.C or (350deg.F Gas 4).
- Cut 2 eggplants in half lengthwise, sprinkle with salt and leave for 20 minutes.
- Rinse and pat dry eggplants with a paper towel.
- Bake the eggplants for 35 minutes, or until soft and remove the skin.
- Place the eggplant flesh in a food processor with 3-4 crushed cloves garlic, tahini paste, lemon juice, and olive oil.
- Season to taste
- Process for 20-30 seconds, then sprinkle with paprika and serve with Lebanese bread.
STORING AND FREEZING BABA GANOUJ OR BABA GHANOUSH:
Spray the surface of the dip with Olive oil spray and it will keep covered in the frig for 2 weeks. It will also freeze in a plastic container if the surface has a very thin layer of olive oil covering it.
If you still have lots of eggplant to use up, cook Moussaka.
What is the best and authentic spelling for Baba Ganouj? I like to be authentic, not replicate what Wikipedia uses.