Baba Ganoush is a Middle Eastern mezze dish (sometimes it's also called Moutabbal). It's a creamy dip, like Hommos, a sort of hors d'oeuvre, but it tastes completely different. Normally it is eaten with round, thin Arab bread, but we eat it with everything at hand:-)
The ingredients are enough for a medium-sized bowl, as an appetizer for about six persons.
- two nice big aubergines
- the juice of one lemon
- 100 gr tahini
- half a cup sesame seeds
- two or three cloves of garlic
- two spoons of olive oil
- one teaspoon of cumin (or two if you like the stuff)
- pepper and salt to taste
Cut the aubergines in halves and chargrill them until the skin begins to peel off (should take between 20 and 30 minutes). Let them cool and carefully peel them. Put the aubergines and all the other ingredients into a mixer (I have to do this in two portions as our mixer is not big enough). Blend everything into a smooth paste. (If the paste turns out to be too liquid, put some more sesame seeds and/or tahini into the mixer.)
In the Middle East this dip is put into a sort of flat soup plate, garnished with parsley and a few drops of olive oil, and served with bread.
$updated from: Baba Ganoush.htxt Wed 18 Apr 2012 16:02:46 thomasl (By Thomas Lauer)$