Baba Ghanoush – a delicious traditional Middle Eastern appetizer made with eggplant, tahini, garlic and lemon juice.
A couple weeks ago when I attended a work team building event in Canmore, I attended a cooking class. My first ever cooking class. Though it was more of a cooking demo since we didn’t really get to do any cooking, except just observe the chef. The theme of the day was more Middle Eastern cuisine and she started off with serving us a bunch of dips. Don’t get me wrong, there’s nothing better than having a professional chef serving you good food and drinking wine. It was an amazing afternoon and I loved every minute of it. The only bit of disappointment I had was that I didn’t get to cook along with her.
One of the dips she did make was Baba Ghanoush which is a delicious Middle Eastern dip made with eggplants. This dip is actually very familiar with our Romanian version of eggplant salad which essentially is a dip but we eat it by spreading it on bread and serving it with tomatoes. I’d say the biggest difference between the two is that in the Romanian version we do not use Tahini paste and lemon juice and we use onion instead. So although the flavors are a bit different, they are still quite similar in texture.
But whether you try this Baba Ghanoush recipe or my Romanian eggplant salad, or even both, I guarantee you’d love this type of dip. I for one don’t really like eggplant in any type of dish, with the exception of these dips. I love these dips, the flavor is so intense and nothing beats a great dip that can be enjoyed with some yummy pita chips or even vegetables.
You’ll notice that in the recipe I sprinkle the dip with some Sumac. Sumac is a Middle Eastern spice that’s used in salads, like this Fattoush Salad, or it’s simply added to dishes to give a lemony flavor. That’s why it’s perfect on this dip because it just gives it that extra je ne sais quoi.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Baba Ghanoush - a delicious traditional Middle Eastern appetizer made with eggplant, tahini, garlic and lemon juice.
- 2 large eggplants
- 3 cloves garlic , minced
- juice from 1 lemon
- 1/4 tsp ground cumin
- salt and pepper to taste
- 1/4 cup Tahini paste
- 1 tbsp olive oil
- pinch of Sumac
- parsley for garnish
Prick the eggplants with a fork in several place. You can either grill the eggplant until the skin blackens and blisters and the flesh begins to feel soft, or you can place them on a baking sheet and put them in a 375 F degree oven and cook for about 45 minutes. Let them cool completely.
The eggplant should be very soft and the skin should be able to be peeled easily. Peel off the skin and discard it.
Place the eggplant flesh in a food processor. Add garlic cloves, lemon juice, cumin, salt and pepper and Tahini paste. Pulse until a paste forms. Taste and season accordingly with salt and pepper.
To serve drizzle with a bit of olive oil, sprinkle with some sumac and garnish with parsley.
Drizzle the olive oil over the top and sprinkle with the parsley.
Serve with pita chips or vegetables.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.