Baba Ghanoush (version XX)
Baba Gannouj,Baba Ganoush,Baba Ghanouj,Baba Ganouj,Baba Ghanooge
2 globe eggplants, unpeeled
Place the eggplants over an open fire, either on a barbecue or over a gas burner. Cook slowly until charred, turning until the eggplants are deflated, evenly blackened and tender. Place in a pan and let cool.
3-5 cloves garlic finely chopped
1/2 cup tahini, more if needed
juice of 1 to 2 lemons
1 dash tabasco or cayenne pepper
1/2 teaspoon ground cumin, or to taste
salt to taste
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
paprika or cayenne pepper to taste
salty mediterranean-type olives
When the eggplants are cool enough to handle, peel and coarsely chop the flesh. Use a little of the smoky juices that leach out of the charred vegetable as flavoring.
Stir in the garlic, tahini, lemon juice, Tabasco or cayenne, cumin and salt. Adjust seasoning as needed.
Chill until ready to serve.
When ready to serve, garnish with a drizzle of olive oil, a sprinkling of cilantro and paprika or cayenne, and a scattering of olives.
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