Baba ganoush is a smoky eggplant dip. It’s one of my favourites. Very easy to make it and super tasty, of course if you are eggplant lover. It tastes amazing after a day in the fridge.
Baba ganush, is popular in Iran, Turkey, Armenia, Arabic countries around Persian Gulf and some African countries such as Egypt. It’s basically made with eggplant, tahini which is sesame seed paste, and spices.
- 1 eggplant
- ¼ cup tahini
- 2 cloves garlic, grated
- 1 tbsp chopped fresh parsley leaves
- 1 tbsp olive oil
- ½ lemon/lime juice
- 1 tsp cumin powder
- Salt to taste
Thinly cut the eggplant. grill them on the stove or in the oven until begins to get soft. Then, transfer grilled eggplant to a chopping board, let cool. Chop it. Place all the ingredients into a food processor and make it smooth purée.
Transfer eggplant purée into a serving dish, drizzle the olive oil on the top and sprinkle with chopped parsley. It served either by its own with slices of pita bread or with meat dish.