Baba Ghanoush is a dip sauce made from smoked egg plant with Arabic origin. Different Arabic cuisines have different varieties of the Baba Ghanoush. The most common version is mixed with onions, tomatoes, olive oil and various seasonings. It is common in Syria, Lebanon, Egypt and Turkey, it is known as Bhaingan Bhartha in the Punjab region of India, and Israel is known for having a Baba Ghanoush variety for any taste. The mayonnaise variety is most common in Israel to my knowledge.
I really never got the thing about aubergine until I tasted this dip sauce with smoked egg plant. It was my friend the Chefs attempt to convince me that I do like egg plant – and she succeeded!
This dip goes well with bread, with veggies or as a sauce to vegetarian patties.
– One large egg plant
– Aioli from 2 egg yolks
– 1/2 tsp cummin seeds
– Salt, pepper
– Fresh lemon juice
– Olive oil
The egg plant should be roasted on a heater plate, I do it directly onto the plate. It is supposed to get black and smoked, so keep turning it until it is roasted and burnt on all sides.If you want to see different ways to roast the egg plant, check out this post.
Let it cool down, then split it in two, and scrape out the soft, white meat inside. Chop it in small pieces, and when it has cooled down, mix it into aioli made from two egg yolks. You can also make the vegan version of aioloi, or you can use good quality mayonnaise. If you use regular mayonnaise, add 2 cloves of garlic to the recipe.
Add salt, pepper, cumin seeds and lemon juice to taste. Decorate with chopped black or green olives.
What is your favorite Baba Ganoush recipe? Feel free to leave a comment with a link.
I´m an Oslo based web publisher with passion for communication, travel and a green lifestyle. When I travel, I prefer to go slow, sustainable, and “live like a local”. Why slow? It is about challenging the cult of speed, and to enjoy the small things in life and to live in the present.