Baba ghanosh is one of the famous dishes we eat back home, it's even becoming popular in the States you can find it in your local deli section! But let's be real it's not the same taste as the one you make at home.
It's perfect for anytime of the day. I love it for dinner pairing it with grilled Kababs, delicious.
This recipe can be completely vegan just omit the yogurt or use vegan yogurt in replacement.
Prep time
5 min
Cook time
60 min
Ingredients
1 big eggplant
1 head of roasted garlic
1 - 2 lemons
1/4 cup of tahini sauce
1/3 cup of yogurt (can omit to be vegan)
Salt to taste
Toppings
Pinenuts
Cilantro
Olive oil
Directions
Place egg plant in a foil, drizzle with a little oil and salt and close, do the same thing with the head of garlic just make sure you cut off the top of the garlic head. Place in a preheated 400 degree oven, after 30 min the garlic is done, take it out and let the eggplant finish cooking.
The cooking time depends on how large the eggplant is, you want it to feel very soft and easy to peel.
You can also make this on a grill! But you dont need to cover it with foil.
After the eggplant is done let it cool enough to be able to handle. Peel off the eggplant, place it in a food processor ( you can use a fork also), then squeeze the roasted garlic on top, add lemon, yogurt, tahini and salt and pulse till it's the consistency you want. Garnish and serve with warm pita/naan bread or even veggies and enjoy!
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