Inspiration
Reading Time: 4 minutes
Baba Ghanoush, isn’t it a fun dish name? It is one of those words that get stuck in people’s minds and even more so once they try what this appetizer is all about. The combination of both words means “flirtatious” or “spoiled” daddy – I couldn’t stop laughing once I knew this. I can’t help but wonder the reason why the creator decided to name it this way? Maybe the chef was a “spoiled daddy”? Or maybe it has something to do with the smoky taste this dish has, thus the “flirtatious” piece. Originally from Lebanon, this dip has an amazing taste, and similar to humus it can be served on any occasion together with some pita bread.
I first fell in love with it when I visited Lebanon back during my MBA year. My Lebanese friends organized this amazing trip for a bunch of us and I can honestly say it was an amazing experience to connect with such an interesting country. It’s people are so hospitable and, more interestingly to see, was how resilient they have been throughout history. Lebanon has had its share of turmoil brought on by foreign occupation. It also has had internal conflict almost since the country was first created. This has not changed at all, till this day the country is still suffering from political unrest and unfortunate events that have affected the whole population. But, like I said, it is impressive to witness the strength and spirit of the Lebanese against all the hardships they have experienced.
My Lebanese grandma was another reason I was inspired to prepare this for the fam. Both her parents emigrated from Lebanon and ended up settling in Mexico. Therefore one could say I am kinda ¼ Lebanese and it was about time I tried and cook something to honor my ancestors. So, I listened to my inner Lebanese voice saying “yala, yala habibi” (come on my love) cooked this dish and it seemed to taste as close to the authentic Baba Ghanoush I tried in beautiful Lebanon.
Creation
Eggplants are one of my favorite veggies, however they need to be treated in the correct way otherwise they can taste quite bitter. Allowing them to sweat by adding salt or by using the methodology indicated in the recipe removes the bitterness and also results in less oil absorption. You’ll see how easy it is to remove the skin, and remember to make the most of the inner filling and remove as much as you can.
Also, for decoration use a small bowl to serve and add some more olive oil on top plus some toasted sesame seeds, this will add more flavor as well.
Recipe
Baba Ghanoush
Ingredients
- 3 Eggplants approx. 300g each
- 4 cloves Garlic
- ⅓ cup Olive oil and a little more to grease the tray and to serve
- ¼ cup Lemon juice
- ½ tsp Ground cumin
- ⅓ cup Toasted sesame seeds plus a little more for sprinkling or 3½ tbsp (50g) tahini (sesame paste)
- 1 tsp Salt
- 8 Pita breads to serve
- 500 g Assorted vegetables cut into sticks carrot, celery, cucumber, scallions, etc. to serve
Instructions
- Preheat the oven to 200°C. Grease a baking tray with oil and set aside
- Wash the eggplants and cut them in half lengthwise. Make a small hole in 3 of the halves and push in a garlic clove in each. Place the 6 eggplant halves on the prepared pan
- Bake for 15 min, flip and bake for 15 more minutes
- Remove the eggplant from the oven, cover with aluminum foil to make them sweat, and let them cool for 30 minutes
- With a spoon, separate the pulp from the skin
- Put 1 garlic clove, the eggplant pulp with the roasted garlic, oil, lemon juice, cumin, sesame and salt in mixing bowl and blend for 30 seconds on a medium speed
- Using a spatula, push the mixture towards bottom of mixing bowl and blend for 30 more seconds on a high speed
- Pour into a bowl, sprinkle with toasted sesame seeds and drizzle with a little olive oil
- Serve with pita bread and vegetable sticks