Baba Ganoush is a silky, luxurious combination of eggplant, tahini paste, garlic, lemon juice, and salt that is blended into the most creamy luscious dip. It originates from the Middle East and is often served with pita bread, olives, or vegetables as a flavorful appetizer.
An Israeli variant, salat ḥatzilim, is made with fried or grilled eggplants mixed with mayonnaise, salt, lemon and chopped fried onions It is usually topped with olive oil when served.
Ingredients
- 3 aubergines (eggplant)
- 1-3 garlic cloves, crushed (to taste)
- 1 lemon, juice only
- 2-4 tbsp tahini
- 3 tbsp olive oil
- black pepper, to taste
- 1 tbsp chopped flat leaf parsley
Method
- Prick the aubergines (eggplant) with a fork. Grill the aubergines until the skin is charred and blacked and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning repeatedly through cooking until the whole skin is charred).
- Crush the garlic with the lemon juice, tahini, olive oil and pepper.
- When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients.
- Place in a serving dish and finish with a drizzle of olive oil and sprinkle the parsley over the top.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
