The term ˜ baba ghannouj, which literally translated means my father is spoiled like a child by my mother , is actually quite an inappropriate name, not to be uttered at a traditional Lebanese family gathering the father would be insulted and the mother and children shamed. The more honourable name badenjan mutabbal (aubergine dip) is of course an aubergine dip mixed with garlic and lemon juice. The key to the recipe lies in the roasting of the aubergine over a fire or barbeque grill for that traditional smoky flavour. The skins are blackened, then the sweet flesh within is used, being pured with a strong garlic and mild nutty tahina. Note; if the smoke flavour is too intense, add a heaped tablespoon of natural yoghurt to the dip to produce a milder version.
Recipe posted by sprocketyboo