No self-respecting Middle Eastern food page would ever be complete without the famous Baba Ghanouj recipe. And no t’s not pronounced “Ghanoush” since that’s not a world in arabic. Ghanouj means spoiled and baba means daddy. So this recipe translates directly to spoil your daddy. I guess I should have waited for Father’s Day when it would have been more apt to post but who wants to wait this long to make the perfect Baba Ghanouj!
I know this recipe is found everywhere on the internet but I needed to throw mine in the mix as I have to say it’s a very good one 😉
I know it’s not Father’s Day today but go ahead and spoil your daddy rotten anyway
- 2 large aubergines
- 3 tbsp tahini
- Juice of 2 lemons
- 1 garlic clove mashed
- 1/4 cup yogurt
- 1/2 tsp salt
- 3 tbsp water
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With a knife, pierce the aubergines in a few places and place on a stove top on low flame. Smoke until the skin is charred and the flesh is soft.
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Peel the aubergine skin, place in a strainer and let cool.
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In a small bowl mix the tahini and lemon juice until you get a thick paste. Add the salt and garlic and stir in the water 1 tbsp at a time, mixing the whole time until it is all incorporated.
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Add the yogurt to the tahini mixture and mix well.
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Cut the aubergines into small 1cm cubes and add them to the yogurt and tahini mixture.
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Place in a shallow bowl and garnish with parsley, pomegranate seeds and olive oil.
