Babaganush

Drawing of Babaganush

Usually this dish, called Babaganush (Lebanese origin) is served in the same dish together with the hummus.  However, instead of using chickpeas (as we use to prepare the hummus), we use mashed eggplant after the eggplant is grilled. Some people like it more than hummus. I personally, prefer to eat the eggplant in a salad or on a pizza.

Skill Level: Medium

Serving Amount: 1 bowl

Time to Prepare: 01:30

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Ingredients

  • 3 big Eggplants, washed
  • 5 cloves Garlic, minced
  • 2 tablespoons Olive Oil
  • 1 teaspoon Cumin
  • 2 tablespoon  Mayonnaise (ideally Hellman’s brand)
  • 1/2 cup parsley, chopped

Tools

  • 1 plastic bowl
  • 1 plate
  • 1 knife
  • 1 Polythene plastic bag
  • 1 aluminum  foil tray
  • 1 food processor or manual/electrical blender
  • 1 wooden spoon

Steps to prepare the dish

  1. Preheat the oven 350° F.
  2. Put oil on your hands and spread the eggplants with the oil.
  3. Put it on the tray and place the tray in the oven.
  4. Roast the eggplants on both sides, (20 minutes each side)
  5. Put the eggplants in a  bag, and tie up the bag.
  6. After the eggplant cool off, remove the skin under running water.
  7. Put the eggplants in the bowl, mash them together.
  8. Add the mayonnaise, garlic, cumin,  and the rest of the oil and mix.
  9. Serve it on a plate, and garnish with parsley

After you serve it you can tell to your guests> “sajten”, “Bil-hana”, which is Bon Appetit in Arabic (Lebanese)

Notes

  • You can add 1 teaspoon sweet paprika into the mix.
  • Some people use tahini, instead of mayonnaise.