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Lebanese baba ghanoush from home cook Mary Maloof-Fleck
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I met Mary Maloof-Fleck recently in a Turkish cooking class. A gregarious, positive person, she’s easy to be drawn to, so it didn’t take long before I was asking for recipes. Mary is Lebanese and learned this recipe for eggplant dip from her late mother. According to Mary, baba ghanoush means "spoiled daddy" in Arabic. It is common to see both baba ghanoush and hummus (chickpea dip) side by side on a Lebanese table of mezzes.
Baba ghanoush
1 large ripe eggplant
2 Tablespoons tahini (sesame paste)
A few cloves of chopped garlic
1-2 big splashes of vinegar (distilled white vinegar or cider vinegar) OR fresh squeezed lemon juice - I personally use white vinegar
Sea salt and fresh ground pepper
Paprika or dried or fresh parsley and sliced or whole black olives for garnish
Stick eggplant in oven (you don't need to put it in a pan, just lay it right on the rack) and bake at 375 for about an hour until completely soft. Skin will turn black. Take out carefully with tongs and let cool on the counter for a few minutes. Cut off top, peel and throw away skin. Cut into cubes or chunks and throw in food processor with garlic, vinegar/lemon juice, tahini and salt/pepper to taste. I like a lot of vinegar, a lot of garlic and a lot of fresh ground black pepper. Other people like more tahini and less vinegar/lemon juice. It all depends on your personal taste!
Add paprika or parsley and black olives for garnish and serve with warm toasted pita bread triangles.
Mary’s special variation: For a yummy taste sensation, if you're making both hummus and baba ghanoush, you can mix the two together to make "hummusanoush." My dad likes to do this a lot.
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