Eggplant Dip Recipe

Baba Ganoush
which translates to "the imam wept"

There's a legend that this classic Arab eggplant dip recipe got its name because, very loosely translated, its name means "the Iman wept." The story goes on to say that no one really knows if he was weeping because of the dish's exquisite taste - or because of the cost of the olive oil used to make it! Baba Ganoush does, indeed, have a rich, exotic taste.

Baba ganoush (sometimes spelled baba ghanoush), a Middle Eastern eggplant dip recipe makes a paste similar to hummus, but is made with eggplant instead of chickpeas (garbanzo beans). However, it still uses some chickpeas for a thicker texture...

For a healthier version, you could also try the fat-free version of this eggplant dip recipe without tahini or oil. Or, try this baba ganoush with fresh parsley sprinkled on top.

Did you know that the eggplant is the most consumed vegetable in the Middle East? Eggplant is actually a fruit, and it grows primarily in Turkey within the Middle East. Eggplant is more commonly called aubergine in English translated recipes.

The Eggplant is the only member of the Deadly Nightshade family to originate in the Eastern Hemisphere and is closely related to the Tomato, Potato and the Pepper. In fact, like its cousin, the Tomato, the Eggplant's popularity was stifled in Europe and North America until relatively recent years due to its association to Nightshade...

Where as the Tomato was believed to be poisonous, the Eggplant was believed by superstitious Europeans to induce insanity and was unaffectionately known as the "Mad Apple" until only a few centuries ago.

Eggplant Dip Recipe - Baba Ganoush

INGREDIENTS

2 medium eggplants (aubergine)
3-4 cloves garlic, crushed
2 tablespoons lemon juice
2 tablespoon tahini
1 tablespoon olive oil
sprinkle of paprika, to garnish

INSTRUCTIONS

1. Halve the eggplants (aubergines) lengthways, sprinkle with salt and leave to stand for 15-20 minutes. Rinse and pat dry with paper towels. Preheat the oven to moderate 180 C (350 F).

2. Place the eggplants on a baking tray and bake for 35 minutes, or until soft. Peel away the skin and discard.

3. Place the flesh in a food processor with the garlic, lemon juice, tahini and olive oil and season, to taste, with salt and pepper. Process for 20-30 seconds.

4. Sprinkle with paprika and served with pieces of Lebanese bread.

Note: the reason eggplants in this eggplant dip recipe are sprinkled with salt and left in to stand before using is that they can have a bitter taste. The salt draws out the bitter liquid from the eggplant. Slender eggplants do not need to be treated in this way before you use them. Tahini is a paste from sesame seeds and is available at the supermarket.

Tahini is a thick smooth paste, made from crushed sesame seeds, originated in the Middle East. Tahini is often used as an ingredient in hummus and other dips and sauces. It is also used in the making of confectionary such as halva, as well as in biscuits and cakes.

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