Baba Ghannouj (Smoked Eggplant (Aubergine) Puree)

"This is a quick and easy dip to impress your visitors."
 
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photo by Food.com photo by Food.com
photo by Food.com
Ready In:
45mins
Ingredients:
7
Yields:
1 dip
Serves:
6-12
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ingredients

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directions

  • Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
  • Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
  • To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
  • In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
  • Then while still blending the eggplant mixture slowly drizzle in olive oil.
  • Season to taste and serve with your favourite bread.

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Reviews

  1. Had friends over for a light supper and served your Baba Ghannouj with Pita Bread as an appetizer. What a hit! Your recipe is so much better than the one we get at an area Lebanese restaurant! Your ingredient amounts were "right on". Sooo flavorful! Thanks again Chrissy O for another great recipe.
     
  2. This was one of the better baba ghannouj recipes I've had and definitely the best one to come out of my kitchen. The tip of squeezing out the juice from the eggplant was a good one. However, I did use a little less tahini (about 100ml) than indicated and quite a bit less olive oil (about 50ml). Maybe my eggplants were smaller than the ones used in the original recipe, but I just found that the end product was so creamy it didn't need the full amount of either ingredient.
     
  3. Absolutely the best. I've tried other recipes for baba ghannouj and none compare with this. Could be addictive!
     
  4. I made this for the second time today and it turned out really good. This baba ganouj tastes better than the local restaurant makes.The first time I made it, it was awful. The first time, I didn't drain the bitter juice from the ggplant properly and the tahini I used was that cheap stuff from the Asian store. This morning, I bought a jar of very nice organic tahini and I made sure to squeeze the eggplant nearly dry. So I learned that following directions and good ingredients make a big difference. Even if I have been cooking for 60 years, I can still learn something! Thanks for this recipe.
     
  5. lovely simple recipe. We're eating light so I entirely deleted the oil and it was still just heavenly. Definitely a keeper--thank you so much!
     
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RECIPE SUBMITTED BY

<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
 
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