Baba Ghannuj Recipe

  Middle Eastern Dips

1 large eggplant
1 clove garlic
salt to taste
4 TBSP. tahini (heavy sesame seed oil, but not
the type used in Oriental cooking)
1/4 cp. water
1/4 - 1/2 cp. lemon juice (depending on how tart
you want it to be)
finely chopped parsley and/or pomegranate seeds
(for garnish)
simmaq, optional (tart, ground seasoning from the
seed of the sumac tree)
1 TBSP. olive oil

Eggplant may be baked or grilled over a flame until well done -- the latter is preferable. Place eggplant in bowl and remove the skin carefully, preserving the liquid. Chop fine.
Mash garlic with salt. Add TAHINI and blend thoroughly; slowly add water, mixing well. Add lemon juice and thoroughly blend. Pour sauce over chopped eggplant. With a potato masher or mdaqqa (LARGE WOODEN MALLET) pound, mash, and blend the ingredients. Garnish edge of serving dish with parsley, placing a small mound of bab ghannouj in the center; or garnish with pomegranate seeds and chopped parsley. This may be used as an appetizer or a side dish for Lenten season.
OPTIONAL: Arabic custom is to pour a small amount of olive oil over top as well as a sprinkling of simmaq.
NOTE: For the Western palate this makes an excellent dip, especially when using small pieces of Arabic bread instead of crackers. For a dip, place all ingredients in the blender and blend together well.
No nutritional information available
I have been cooking MIddle Eastern and Greek Cuisine for over 30 years, and this is an excellent recipe.

Baba Ghannuj

Copyright © 2007
All rights reserved