Egyptian baba ghanoush
Middle Eats · ♥ 6.2K likes · 209.6K views · 9 min video
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Timestamp
Ingredients
Method
Techniques
- ¼ tsp cumin
Barbecue over coal or gas, char over a gas flame, or roast in the oven; the oven method suits a large batch.
Ways to cook the aubergines
- 800 g aubergines
Wash the aubergines and poke them all over with a sharp knife so they do not fill with steam and burst.
Roast in the centre of an oven heated as high as it goes for 20 to 30 minutes, until shrivelled and soft.
Let cool a little, then peel while still fairly hot, using tongs; check no skin is left on the flesh.
Optionally squeeze the flesh out by rolling a rolling pin from the front of the aubergine backwards, or scrape it out with a spoon.
Chop the flesh back and forth with a knife until fine but still a little chunky; do not use a food processor.
- 3 tbsp yogurt
- 2 tbsp tahini paste
- 2 tbsp fresh lemon juice
- 1–2 cloves small garlic cloves
- 2 tsp white vinegar
- ¾ tsp salt
- ¼ tsp coriander
- cayenne pepper
In a mixing bowl combine the yogurt, tahini, lemon juice, garlic, white vinegar, salt, coriander, cumin and cayenne; mix well.
The Egyptian tahini dressing
- 15 g finely chopped parsley
Fold the drained aubergine into the tahini sauce until combined and fluffy, then fold in the chopped parsley.
Eat right away or rest in the fridge until the next day for better flavour.
Plate as a mound, flatten the sides toward the centre with the back of a spoon, push out a well, make dents around with the spoon tip, pour olive oil into the well and scatter chopped parsley.
Plating the dip