Baba Ganoush has its roots in Middle Eastern cuisine, particularly in countries like Lebanon, Syria, and Israel. The name “Baba Ganoush” is derived from Arabic, where “baba” means father and “ghanoush” implies pampered or spoiled. Thus, it loosely translates to “pampered father,” possibly hinting at its rich, indulgent flavour.
The primary ingredient, eggplant, is typically roasted or grilled until the skin is charred and the flesh is soft. Tahini adds a rich, nutty undertone, while high-quality olive oil enhances the smooth texture. Recipe compliments of B-well.
Ingredients
- B-well Extra Virgin Olive Oil
- 2 large Aubergines
- 3 garlic cloves, minced
- 4 tbsp Tahini paste
- 2 tbsp lemon juice
- 1 tsp salt
- 1 pinch Cayenne pepper
- ½ tsp ground cumin
- Garnish: fresh parsley
Method
- Roast, grill or braai the eggplants to cook and produce a light char. (Roasting over an open flame will produce a smokier, richer flavour).
- Once cooked inside, place the eggplant pulp into a bowl, with half of the smoky cooking liquid. Discard the skin and reserve the remaining cooking liquid.
- Allow to eggplant to cool to room temperature.
- Add tahini, garlic, lemon juice, cumin, salt, cayenne pepper and 1 tbsp B-WELL extra virgin olive oil to the bowl.
- Use a fork and/or spoon to mash together the ingredients, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant. The aim is to get a relatively smooth mixture, but still slightly chunky.
- Taste your mixture and add more lemon juice/salt/cayenne as desired.
- Place in a serving bowl, make a circular well and drizzle more olive oil and sprinkle your preferred garnish of fresh parsley.
- Best served with heated pita bread, crackers or chips.
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