Baba Ganoush

 

Baba ghanouj or baba ghanouj, or baba ghanoush, or baba ganouj is a dish of mashed potato eggplant and sesame seed paste has an Arabic name that means spoiled father.

According to Middle Eastern food lore, it alludes to an elderly, toothless father – or baba – whose daughter had to mash his food because he wasn’t able to chew it. This dish was famous in the Islamic golden times; the name came out of Syria and Lebanon later.

Baba ghanouj has been listed in restaurants in Western countries as ‘eggplant caviar’ and sometimes a thick dip or spread celled eggplant caviar is made with pureed, roasted eggplant, opinion, olive oil, and seasonings.  

Eggplant originated in Southeast Asia more than 4000 years ago. Large fruited varieties came from India, and smaller fruited forms from China.

  

Baba ghanoush

 

  • 6 aubergines

  • 1 tbsp olive oil

  • 4 garlic cloves, crushed

  • 2 tbsp tahini

  • 1 lemon, zested and juiced

  • 1 tbsp parsley, chopped

  • 1 tsp mint, chopped

  • 50ml olive oil

  • 40g pomegranate seeds

 

The dukka

 

  • 50g almonds

  • 50g hazelnuts

  • 50g sesame seeds

  • 40g coriander seeds

  • 30g cumin seeds

  • 1 tsp sea salt

 

Process

 

1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the aubergines in a large roasting tin and rub them with olive oil. Prick with a fork and bake for 1 hour.

 

2. Prepare the flatbreads. While the aubergines are cooking, prepare the dukka. In a dry pan, heat the almonds and hazelnuts for 4-5 minutes or until lightly toasted. Set aside. Dry fry the sesame, coriander and cumin seeds for 30 seconds or until fragrant. Whizz the nuts in a food processor until finely chopped and put them into a bowl with the nigella seeds and sea salt. In a pestle and mortar pound the sesame, coriander and cumin seeds to break them up. Add these to the nuts and combine. Set aside.

 

3. When the aubergines are tender, remove from the oven and leave to cool slightly before peeling off the skin and cutting off the top. Place the aubergine flesh, garlic, tahini, lemon and 1/2 tsp of salt in a food processor and whizz until nearly smooth. Remove, taste for seasoning and set aside.

 

4. When the flatbreads are ready mix the chopped herbs into the baba ganoush. Present this on a wide serving dish, drizzle with the olive oil and scatter with pomegranate seeds. Serve the baba ganoush with the flatbread and the dukka sprinkled on top.

 

Source: Tesco & Food History

Please reload

Copyright © 2014 - 2019  |    All rights reserved