Eggplant and Garlic Purée (Baba Ghanouj)TheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:77.5 kcal
Proteins:1.4 g
Fats:3.4 g
Carbohydrate:11.8 g
Fibers:3.1 g
Sugar:7.6 g
Cholesterol:0 mg
Sodium:11 mg
Calcium:14.8 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
2
nice large eggplants or aubergines
1
small mild green chili
3
cloves of garlic
30
ml
olive oil
1
small onion, chopped
15
ml
flat leaf parsley, chopped
15
ml
sour grenadine syrup
1
pomegranate
salt
METHOD
- Prick the eggplant all over and grill it or roast it under the broiler for about 20 minutes until the skin blackens and splits;
- turn half way through, once the skin begins to pucker;
- remove from the heat; allow to cool; peel and remove the burnt parts;
- halve lengthwise; mash the flesh and then purée.
Sauce and finishing
- Mash the garlic and salt in a wooden mortar to a very fine paste.
- Gradually whisk in the olive oil.
- Add the sour grenadine syrup.
- Place the eggplant purée and garlic sauce into a large bowl and mix well.
- Finally add the finely chopped green chili.
- Garnish the border with pomegranate seeds and chopped flat leaf parsley.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
CHEF'S NOTES
Baba ghanouj is usually presented in a dish, topped with olive oil and a little chopped onion and parsley, served as an appetizer with Lebanese bread.
The eggplant is usually grilled first over an open flame, so that it absorbs the flavor of the wood used in the fire, whether pine cones or vine branches.
Another version, Batanjane Mtabbal, or eggplant purée with tahini (sesame paste), can be made by simply replacing the garlic cream with sesame paste. This recipe is found in many Arab countires, though Lebanon has the distinction of including sour grenadine syrup or pomegranate seeds. Sour grenadine syrup (rab er'remane) gives the dish a pleasant tang. You could replace it with a little vinegar or lemon juice.
