Recipe: Baba Ganoush (Mediterranean Medley)
As promised here is the next recipe for the class I will be teaching about Mediterranean food at the Culinaria.
This week’s Mediterranean Recipe of the Week is Baba Ganoush! I love this recipe. It is easy to make and delicious to eat. Baba Ganoush is very versatile – you can eat it with raw veggies, or toasted pita. Use as a sandwich spread or just eat if off the spoon! I will be preparing it for my class as a dipping sauce for lamb kabobs. A little unconventional, but I never said I was anything but!
INGREDIENTS:
2 eggplants
¼ cup lemon juice
¼ cup tahini
¼ cup greek style plain yogurt
1 clove garlic, crushed
salt
extra virgin olive oil
fresh parley
pistachios and pomegranate syrup for garnish
METHOD:
To make the Baba Ganoush: Preheat oven to 400 degrees. Cover cookie sheet with foil and pierce the eggplants with a fork to avoid explosion. Bake for 40-45 minutes. When eggplants are finished cooking take out of oven and cool until they can be handled.
Peel eggplants, cut in half and remove seeds.
Place in food processor and sprinkle with lemon juice. Add tahini, yogurt, garlic and salt and a drizzle of olive oil. Process until smooth. Drizzle with olive oil and garnish with parsley, pistachios and pomegranate syrup. ENJOY!
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Wendy - June 4, 2007 at 3:48 pm
One of my favourites!
Gorgeous picture of it too. It’s no easy task to make Baba Ganoush look pretty. Well done you!
Rachel - June 4, 2007 at 3:51 pm
it’s like you read my mind!! i have been dyeing to find and try a good babaganoush recipe for the last few weeks!!
so excited!
The Leftover Queen - June 4, 2007 at 4:22 pm
Hey Wendy, what you say is totally true. It is not the most beautiful looking dip, but I think it looks good here!
Rachel! I am so glad that I posted this recipe today! I hope you enjoy it!
Cris - June 4, 2007 at 8:11 pm
This looks so good, and it is gorgeous!
The Leftover Queen - June 4, 2007 at 9:12 pm
Thanks Cris!
Rebecca - June 4, 2007 at 9:55 pm
This looks great – and since I’m always looking for a new eggplant recipe, this just might make the menu soon!
The Leftover Queen - June 4, 2007 at 10:03 pm
Great! I hope you enjoy it!
Dolores - June 4, 2007 at 11:45 pm
I love love LOVE Baba Ganoush — just off the spoon is fine with me. Can’t wait to try your version – GORGEOUS photos!
Kat - June 5, 2007 at 4:27 am
What a coincidence! I just had this today. Thanks for the recipe, now I can try to make it myself.
The Leftover Queen - June 5, 2007 at 9:53 am
Dolores! I love it that way too, it is so good and easy to go down! Thanks!
It is super easy Kat! You will love it!
Magictofu - June 6, 2007 at 11:08 pm
I feel like doing some kind of shameless self-promotion here… For a very nice garnish, you can peel the skin of the eggplant before roasting them and make eggplant crisps with it. You can make it at the same time in the oven. You can have a look at the result on my blog:
http://slurpandburp.blogspot.com/2007/06/eggplant-crisps.html
The Leftover Queen - June 7, 2007 at 9:32 am
What an interesting idea! I am sure it would look beautiful on the Baba. But I would not forego the pomegranate syrup altogether because that is a flavor element that is amazingly good! But a pile of this in the middle of a lager platter of Baba would be most excellent indeed!
me - August 4, 2009 at 12:23 pm
baba ganoush is the easiest thing ever, and it’s awesome to eat!