Eggplants roasted over open flame, scooped and then mashed wuth tahini, garlic, lemon juice, oil and a handful of spices. Serve chilled, warm or room temperature.
Servings: 4 people
- 1 (12 to 16oz) large eggplant.
- 2 medium garlic cloves minced yields (1/2 Tablespoon).
- 1-2 Tablespoons tahini. (Note1)
- 1-2 Tablespoons olive oil.
- 2 Tablespoon lime/lemon juice. = juice of one lime.
- 1/2 teaspoon ground coriander.
- 1/4 teaspoon ground cumin.
- 1/8 teaspoon cayenne pepper optional.
- 3/4 to 1 teaspoon Pink Salt. or to taste. You can use any salt you like.
- 1/4 cup chopped flat leaf parsley optional.
Cut a slit in the eggplant and roast on the stove top or on your outdoor grill, cook, turning occasionally with tongs, until completely tender and well charred on all sides. Set aside until it cools down. See notes for other cooking options. (Note2)
When it has cooled enough to handle, scoop the soft flesh with a spoon and set aside in a bowl. Mash with a fork.
Add all other ingredients, stir vigorously with a fork until eggplant breaks down into chunks and everything is well incorporated.
Serve with pita bread or vegetables as a dip.
Note1: You can add more/less tahini if you like it that way but start with 1 Tablespoons and go from there. Some versions in the region does not include tahini at all but this made me feel like I am eating a nice eggplant salad and not baba ganoush.
Note2: You can cook eggplants using a broiler by placing the eggplant on a foil-lined baking sheet, turn on the broiler to high and broil eggplant. Make sure to turn occasionally until it is well charred on all sides and tender.
Please check the nutrition disclaimer policy.
Calories: 136kcal | Carbohydrates: 10.3g | Fat: 11g | Saturated Fat: 1.6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 6.5g | Sodium: 84.8mg | Potassium: 300mg | Fiber: 4.7g | Sugar: 4.1g | Vitamin A: 0.1IU | Vitamin C: 1.2mg | Calcium: 36mg | Iron: 0.7mg