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Author Notes: If Baba Ghanoush is 'hot', this roasted version is 'hotter'! It is easy to make and tastes a 100 times better than any store-bought variety. I love roasting a whole batch of aubergines at a time, and then keeping them in the fridge, for up to two weeks. This way I can quickly make a fresh dip, sauce or soup! - Kitchen Butterfly —Kitchen Butterfly
Food52 Review: I made a double batch of Mama Ghanoush and served it at my niece’s baby shower. This recipe starts out with toasting cumin seeds and roasting garlic and eggplant so you KNOW you are going down a good path. I appreciate Kitchen Butterfly’s recommendation to add the tahini and lemon a bit at a time, and suit your own taste. I loved the flavors all blended. I used Aleppo pepper at the end and drizzled it with green lemon oil from Olivier’s and Co. and served it with lentil chips. Do watch the eggplant and garlic – mine was actually done in about 40 minutes, and I cremated my first round of garlic which was fine, I just made more while the eggplant cooled. Thirty-five thumbs UP from the crowd, including 2-year-old twins who ate quite a bit before switching to cupcakes!!! —aargersi
Makes: enough to feed one or more
1 large aubergine
1 cinnamon quill (optional)
2 cloves of garlic, unpeeled
Salt to taste
Juice of 1 lemon
1/4 - 1/3 cup of tahini, or to taste
1 teaspoon pan-roasted cumin seeds, crushed
Aleppo pepper or cayenne, to taste
Finely chopped parsley or cilantro leaves, to garnish
Olive oil, to taste
- Using a fork, pierce the skin of the aubergine all over. Poke the cinnamon quill into one end and roast in the centre of a an oven set to the highest (mine was at 250 deg C), along with the cloves of unpeeled garlic. Bake for 40 minutes to an hour, or until the aubergine is soft and the skin turns brown.
- Remove from the oven once soft and set aside till cool enough to handle and prepare your food processor. Once cool, remove and discard the cinnamon quill. Then cut the soft aubergine open and gently scoop out the flesh, being careful with the skin.
- Put the aubergine insides into the food processor, along with a pinch of salt, half of the lemon juice, half of the tahini, the garlic cloves and the cumin seeds. Blitz. Then add some olive oil till a thick puree is formed. Taste and adjust with the lemon, tahini and seasoning and blitz to get a smooth, soft dip.
- Once ready, adjust heat level if necessary by stirring in some aleppo pepper or cayenne. Garnish with parsley or coriander (or both), to serve. Enjoy with pita chips or soft pide!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Middle Eastern Recipe
- This recipe was entered in the contest for Your Best Dip