One of my favourite Mediterranean dishes which is known under a variety of names, commonly under the name of Baba Ghanoush a delicious smoky aubergine blended up with tahini and lemon juice that can be served as side dish, salad, dip or mezze with grills, it is somehow similar to Za’alouk (a North African salad).
Baba ghanoush in Arabic means ghanouj Dad 😀 who was a religious old man they say that one of his students made him a platter of smoked aubergine with tahini but baba ghanouj was generous and invited whole village to try it, people liked it and named it after his name ‘’Baba Ghanouj‘’ Well I heard the story for the first time in Egypt and I’m not sure whether it is true or not but if you are reading the story for your first time leave me a comment 😉
In this recipe I’ll be showing you one of the restaurants style with the addition of yoghurt, it was given to me by a chef in Cairo.
Here is the step by step Recipe:
Step 1: Grill the aubergine over a gas hob, until the skin completely blacked and the flesh soften, get your ingredients ready.
Step 2: Peel off the cooked skin from the flesh using your fingers or knife.
Step 3: Mash the aubergine flesh using a fork in a bowl.
Step 4: Mix the remaining ingredients with the mashed aubergine flesh very well; taste it and add more if necessary.
A yummy smoky aubergine Mezze, the Mediterranean flavour with the touch of Greek yoghurt
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Amount Per Serving
Calories from Fat 49
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrates 11g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 large aubergine
- 1 tablespoon Greek yoghurt
- 1 tablespoon tahini
- 1 crushed garlic
- 1 lemon juice
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 tablespoon olive oil for drizzling
- Grill the aubergine over a gas hob, turning regularly, until the skin completely blacked.
- Wait for the aubergine to cool enough then peel off the cooked skin from the flesh using your fingers.
- In a mixing bowl mash the aubergine flesh with a fork, add the remaining ingredients and mix well, add more lemon juice or tahini if needed.
- Drizzle Olive Oil over Baba ghanoush after plating just before serving.