Mediterranean Aubergine Dip with Tahina (Baba Ghanoush)
Each visit to my in-laws is always a wonderful food experience. Mediterranean dishes are mouth watering with flavors, nutritious and exciting to make. Each visit awaits a new food experience and a cherished recipe.
This dish can be served anytime, whether you’re having a party, a few guests over or just a family dinner.
Baba Ghanoush, is a Mediterranean dish made with aubergine (eggplant). It is one of the most popular dishes and is seen on every table throughout the Mediterranean. Baba Ghanoush is pureed and mixed with spices and tahina paste. Usually the eggplant is baked or broiled over an open flame before peeling, or roasted in the oven so that the pulp is soft and has a smoky taste. The softened flesh is scooped out and is then pureed with the tahina paste and spices. It is often eaten as a dip with pita bread, and usually served as an appetizer or side dish. It is served on a flat plate, drizzled with olive oil, cumin and parsley.
The ingredients are usually added to taste. Don’t be afraid to change or add a spice or two of your favorite flavor. Try adding a chili pepper to spice it up or drizzle with cayenne pepper.
3 large aubergines
2-3 cloves of garlic, finely chopped
1-teaspoon salt
4 tablespoons tahina paste or to taste
Juice of 3 lemons
1-tablespoon olive oil
3 pita breads
Garnish
1/2 teaspoon ground cumin or less
2 tablespoons parsley, chopped
A few black olives
Make 2 or 3 slits in each aubergine then cook on a hot grill or in a hot oven until the skins are black and the flesh feels soft when poked with a fork. Usually around 30 minutes.
When cool enough to handle peel off the skin, scraping off and reserving any flesh that comes away with it. Put the flesh into a large bowl and mash with a fork or potato masher.
Add the garlic and salt and continue to mash the mixture until it is reduced to a pulp.
Add the tahina, lemon juice and stir thoroughly.
Place all of the mixture into a food processor or blender and pulse until creamy and smooth.
Spoon the mixture on to a large flat plate; smooth the top and sprinkle with the cumin.
Drizzle the olive oil over the top and garnish with the parsley and black olives.
Cut each pita bread in half and then in half again so there are 4 triangles from each pita. Serve together with the Baba Ghanoush and enjoy the healthy great taste.
