Pharaoh’s Friday #9: Eggplant Salad (Babaganoug)


Even if you don’t like eggplants very much, you will love this creamy, tangy, eggplant salad.  My favorite way to eat this is on tameya (or falafel), but you can eat it on crackers, bread or with chopped up veggies!  YUMMMMYYY!!!

Makes about 1 cup

Ingredients:
250 grams eggplant (about 2 medium eggplants)

1 clove garlic
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons tahini (sesame seed paste)
½ tablespoon lemon or lime juice
½ tablespoon vinegar
½ tablespoon water

Instructions:

Prepare the eggplant.

1.  Wash the eggplant.  Boil it whole for about 30 minutes, or until very soft when a fork is inserted.


2.  Cool.
Prepare the spice mix.

3.  Crush the garlic, cumin, salt and black pepper using a mortar and pestle.


4.  Add the tahini and the spice mix in a small mixing bowl.

5.  Add the lime / lemon juice and the vinegar and mix well.  The mix should turn a pale color.
6.  Add the water.

Mix the eggplant and spice mix.

7.  After the eggplant has cooled, using a spoon, gently spoon out the insides of the eggplant, discarding the skin.


8.  Mash the eggplant with a fork.

9.  Mix the eggplant with the spice mix.

Store in an airtight container.

Serving Suggestions and Variations:
1.  Serve with pita or baladi bread as an appetizer.
2.  Serve with tameya or beans.
3.  Serve as a dip for vegetables.

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5 responses to “Pharaoh’s Friday #9: Eggplant Salad (Babaganoug)

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  4. Maha Mourad Barsoom

    Hi Pharoscat! I love Baba Ghanoug, it’s always a great appetizer all the time, even great for a snack during the day or late at night! I have another suggestion that you should try and I am sure that you will love it. Next time when you make baba ghanoug instead of boiling it, cook it on an open flame on the stove. It gives the baba ghanough a smokiness flavour, It is a bit messy but the taste and the flavour!!! It’s so yummy and is worth it. You have to prick the eggplant with a fork first so it does not burst on you, then put some foil paper on the stove to avoid a mess and then you put the eggplant whole on the open flame of the stove, you have to-sort of- burn the skin of the eggplant. The flame has to be low and the process will take a bit of time until the whole eggplant is very soft. While the eggplant is still very hot put it in a paper bag or plastic bag and close it tight for about 5 mins. to make pealing it easier. Open the paper bag and peal the eggplant, you can leave the fine bits of burned peal on it, not big deal, it adds more to the smokiness flavour that you get from burning the skin of the eggplant. Add same spices and tehini sauce as above and mash very well. I also put chopped parsley and chopped green coriander and some hot chilli red peppers. And bel hana wel shefa (bon appetite)!

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