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baba ghanouj

December 6, 2011

baba ghanoush, baba ganush, baba ghannouj or baba ghannoug, or بابا غنوج

some kids, wrinkling their noses, asked me yesterday, “what are you eating? it looks like brown mush.” you know what else looks like brown mush? hot fudge. don’t judge a book by its cover!

two eggplants
one head of garlic
one hot pepper
one zucchini (optional, or whatever extra veggies you have in the house)
parsley (optional)

stick all these things in an oven (not the parsley!) and roast at a high temperature (425? 400? depends on your oven and elevation.) until blackish outside. discard skins. stick everything in a food processor or blender.

add lime or lemon juice and salt to taste, and a fat spoonful or two of tahini and olive oil. adjust seasonings to taste.

puree.

you can add anything to this and it’d be fantastic. sometimes i’ll stick in whatever vegetables are going bad in my fridge (hence the addition of the zucchini to the recipe). often i’ll add a pinch of cumin, cinnamon, paprika, black pepper, and/or sumac. cayenne is a must for me, but the hot pepper and cayenne are, of course, both optional.

if you, like those kids, are really offended by its color, why not add paprika, roasted beets, or tons of green leafy vegetables?

wonderful served as a dip, along with hummus, pita (or dosai or any other bread,) and veggies. don’t worry, dieters, celiacs-faces, and other gfs! you can dip anything in this – kebabs, carrots, celery, tomatoes, anything. make “tortillas” out of lettuce, kale, cabbage, or mustard greens and wrap up some beans and baba. you can use it as a sandwich spread – a great lo-cal mayo substitute with way more flavor.

a great baba trick? buy a week’s worth of veggies, roast them all in one day, tupperware ’em, and your mid-week baba fix will be ready in less than five minutes.

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2 comments

  1. Love it! Never really thought of making it myself. Definitely going to try it out 🙂


  2. Great blog, thanks for share this article with us



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