Baba Ghanoug (yes, the “G” is intentional, I’m Egyptian, and this is how we pronounce it in the Egyptian dialect) is a classic Middle Eastern dip of roasted eggplant with garlic and tahina or sesame paste. This recipe is my own personal offering. A rendition, nontraditional… Due to a slight intolerance to raw sesame seeds, I’ve skipped the tahina and opted for roasted sesame oil and pine nuts… Plenty of roasted garlic. Aromatics of smoked paprika and Urfa pepper. And a little lebneh (Greek or strained yogurt) to round out flavors. To your health!
Prep time: 1 hour (to roast eggplant, garlic, etc… more instruction soon)
Cook time: 3 min to blend it all together
3 large eggplants, roasted and flesh scooped out of skin
1/2 cup of pine nuts
1/3 cup of lebneh or Greek strained yogurt
2 tbsp of toasted sesame oil
5-7 cloves of whole roasted garlic
juice of one lemon
2 tsp smoked paprika
1 tsp Urfa pepper
Salt & Pepper to taste
Optional: Fresh pomegranate seeds
Add all ingredients in a large mixing bowl. Use an immersion blender to slowly, well, blend thoroughly. Garnish with fresh pomegranate seeds & sprinkles of paprika. Serve with fresh pita.