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1/3 cup tahini (sesame paste)
90 ml plain yogurt
1-2 teaspoons of salt or to taste
2 tablespoons lime juice
Paprika or chili powder
Preparing Baba Ghanoug
Grill the eggplants by putting them on a couple of skewers and grill over an open flame (I place them on
the naked flame of my gas stove). This is the best way to obtain that great smoky flavor (alternatively you
can put them under the grill if you prefer or you can also use a stove-top grill pan).
The eggplant skin will blacken and wither with the heat. Keep turning them until the eggplants’ skin is
soft all over to the touch and a skewer can easily cut through the vegetables.
As soon as this happens, take them off the flame and put them in a pot filled with cold water (this will
help to cool the eggplants and make it easier to peel them).
Peel the eggplants (it also helps to peel them under cold running water).
Discard the burnt skin and put the pulp in a strainer & preferably leave overnight in the fridge. This will
ensure that the excess water is removed.
Cut the eggplants into small pieces and then pound to a rough pulp (you don’t want it too smooth, it’s
good to have some texture left).
As you add the other ingredients make sure you incorporate them one by one into the mixture.
First, add the tahini, then the yogurt if you wish (yogurt helps take some of the bitterness of the eggplants
away, but if you like that bitter taste or if you are vegan don’t add any yogurt).
Now add the lime juice and the salt (to taste).
Serving Baba Ghanoug
Place the mixture in a dish and smooth it out to cover the dish. Garnish with paprika and parsley leaves.
Finish off with a dash of olive oil. Baba Ghanoug will last for a couple of days in the fridge just make sure
you cover it with plastic wrap.
Serve with pita bread.