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Baba Ghanoush Recipe
Preparation Time: 5 minutes
Cooking Time: 40 minutes
Serving: 6 people
Category: Appetizers and Starters
Cuisine: Arabian Recipes [Veg]
Posted by: Nooha Maula on 6/26/2012
Baba Ghanoush is a classic Levantine eggplant dish, traditionally eaten with flatbreads. Its origin is usually traced back to Syria, but it has now become a very popular dish all over the world. This is due to its versatility as a dish- it can be served as a dip, a salad, a pasta or rice topping, or a side dish. Part of its charm also lies in the fact that it is completely vegan when served on its own, and is packed with many essential vitamins and minerals, phytonutrients like flavanoids, antioxidants, and fiber. The dish also has a very low calorie count, is low fat and has no cholesterol. Baba Ghanoush is an essential part of any meze, which is a selection of small dishes served in the Mediterranean, Middle East and Balkans as breakfast, lunch or even dinner, with or without drinks. It is a perfect dish to bring out before any large meal.
Ingredients for Baba Ghanoush Recipe
  1. Eggplant - 1
  2. Lemon juice - 60 ml
  3. Tahini (toasted sesame paste) - 60 g
  4. Garlic (minced) - 2 cloves
  5. Olive oil - 20 ml
  6. Pomegranate molasses - to taste
  7. Salt and Pepper - to taste
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Preparation Steps for Baba Ghanoush Recipe
  1. Preheat oven to 400°F (200°C).
  2. Drizzle a little olive oil and grease a baking tray.
  3. Use a fork to puncture holes into the skin of the eggplant. Place it on the baking tray and roast for 30-40 minutes, making sure to turn it occasionally, till the flesh has softened and the skin has blackened.
  4. Remove from oven and allow it to cool (you can also place it in cold water). Then carefully peel off the skin.
  5. Mash up the eggplant in a bowl using a fork. Add lemon juice, tahini and garlic. Season with salt and pepper. Add olive oil and mix everything thoroughly. Refrigerate for 3 hours before serving.
  6. Add a splash of pomegranate molasses. Garnish with pomegranate seeds and/or sesame seeds.
Tomatoes can also be added to this recipe. The tomatoes can be sauteed or added raw to the dip. This adds color and as well as a tangy taste to the dish.
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