This Eggplant (aubergine) Dip recipe is based on a recipe from Abla Amad's fabulous 'The Lebanese Kitchen'.
- 2 large eggplants
- 1 clove garlic
- 2 cups tahini
- ½ cup lemon juice
- 1 teaspoon salt
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon diced tomatoes (or finely sliced radish)
- 1 pinch of paprika
- 1 splash of olive oil
Baba Ghannooj is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Blacken two eggplants on a hot griddle until they collapse, turning them every so often. Ms Amad suggests on an open flame, but I find it's a little easier, but just as smokey with a griddle pan.
- Peel away a little of the skin once they are cool enough to handle, and scrape the flesh out of the fruit into a food processor bowl in which you have already chopped the garlic a little.
- To the eggplant and garlic add the tahini, juice and salt. Blend it together well.
- Scrape dip into a large, flat bowl and garnish as you like with a sprinkling of parsley, tomato or radish and paprika, finishing with a florish of olive oil.
- As the photo shows you can serve it without the extra garnish!
Abla explains that the tahini can be omitted, in which case the dip is then called 'batinjan m'tabal'.