Did you know that “baba
ghanouj” translates to “pampered papa?” In Arabic, baba
is papa, or father, and ghanouj is pampered. Neither Wikipedia nor Markipedia
know a definitive reason as to how it got this moniker, although harems seem to
figure prominently in any attempted explanation.
Baba ghanouj is a dish traditional to the Levant. It is very
popular in Iraq, Israel, Jordan, Lebanon, Palestine, Syria, and even parts of
southern Turkey.
I never ate baba ghanouj in my youth, but became interested when
I purchased a book called The Flavors of Aleppo written by well-known Syrian
chef Poopa Dweck.
I have made quite a few of the recipes from her gorgeous book,
but the one I have enjoyed the most is the baba ghanouj.
I make it from memory now and was startled the other day when,
for some reason, I looked into the book at the original recipe. While my
changes are minimal in terms of ingredients, my method has drifted to a
technique that produces a wonderfully smoky, lemony, and creamy baba ghanouj.
I like my method, and I think you will, too. It makes papa happy.
~ David
Adapted from The Flavors of Aleppo by Pooja Dweck
3 large eggplants
1/2 cup tahini
1/2 cup lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon Aleppo pepper
warm water
chopped fresh parsley, for garnish
flatbreads, for serving
Heat a gas or charcoal grill to high. Place eggplants on the rack
directly above the heat and cook 6 minutes a side on 4 sides (total of 24
minutes). Place charred and blistered eggplants in a colander to cool.
While they cool, place tahini, lemon juice, cumin, salt, Aleppo
pepper, and 2 tablespoons warm water in a 2-cup glass measure. Using only one
beater of a handheld mixer, blend these ingredients until smooth. They will
thicken very quickly. Set aside, but do not clean the beater.
Once cool enough to handle, cut the eggplants in half and scoop
out the flesh into a wire mesh sieve set over a bowl. Try not to get too much
of the blackened skin into the flesh. Let the eggplant drain for 10-15 minutes.
You will see the bitter brown liquid accumulate in the bowl. Discard this
liquid.
Using the single beater, add another tablespoon or two of warm
water to the tahini-lemon mixture and mix. Move it and the drained eggplant
flesh to a medium bowl. Using an immersion blender, purée until the mixture is
light in color and creamy in consistency.
Serve with flatbreads. You can either cut them into wedges or
serve each person their own flatbread, to be torn by hand.
Serves 6-8 as an appetizer.
- Note: I tried blending the lemon juice and tahini with the
immersion blender to reduce the number of utensils, but found that the single
beater did a better job of mixing the tahini, while the immersion blender
performed better once the eggplant was introduced.
John @ heneedsfood
July 15, 2017 at 3:04 pmI'm a big fan of baba ganouj, despite not making it too often. Although if it's on a menu, I always order it.
A little fact about the word baba. In Croatian it means old lady.
Cocoa & Lavender
July 15, 2017 at 9:26 pmWe can pamper mama, too, right John?
Sippity Sup
July 16, 2017 at 1:11 amThere's nothing better. Don’t get me started. I could eat this everyday. I really could. Why is it that whenever I eat eggplant I make an involuntary “uhmmmm” sound no other food does that to me. GREG
Cocoa & Lavender
July 16, 2017 at 10:31 pmIt's just one of those amazing comfort foods, Greg.
Nutmeg
July 16, 2017 at 5:38 amI love Baba Ghanouj, but had no idea what the name meant once translated …I thought it was just delicious eggplant. Thanks for sharing this recipe!
Cocoa & Lavender
July 16, 2017 at 10:32 pmCarolyne – now I am learning (thanks to my many readers) all the different translations of "baba!" No matter, though, because this is "just delicious eggplant!"
Unknown
July 16, 2017 at 11:48 amvery good, in any shape or form
I tend to roast the aubergines Italian-style on the flames of the cooker, using a metal net (in the same way I roast peppers). sometimes, instead of processing the aubergines, I leave them in strips and I then drizzle the dressing over (+ some pomegranate seeds and a little yogurt) – stefano, http://www.italianhomecooking.co.uk
Cocoa & Lavender
July 16, 2017 at 10:33 pmI love eggplant served like that, as well, Stefano!
Frank
July 16, 2017 at 12:06 pmI didn't know that was what the name meant, lol! But I do know that baba ghanouj is one of my favorite dips, especially this time of year. That charring gives the dish a wonderful smokey flavor.
Cocoa & Lavender
July 16, 2017 at 10:34 pmAnd I also love that it is so healthy, Frank!
Chef Mimi
July 16, 2017 at 12:08 pmMy eggplants are growing in the garden, so this is definitely on my list!
Cocoa & Lavender
July 16, 2017 at 10:35 pmHow wonderful, Mimi! I wish you lived next door!
Anonymous
July 16, 2017 at 8:38 pmYum. I have never made this although I have thought about doing so many times. I love the name! Thanks for cluing us in. I love random
interesting facts.
Cocoa & Lavender
July 16, 2017 at 10:35 pmThis is definitely worth making, Catering! And it is so healthy!
Cheri Savory Spoon
July 16, 2017 at 10:33 pmHi David, never once have I thought about what baba ghanouj might mean, very intersting. Will definitely try this recipe using your one beater technique;)
Cocoa & Lavender
July 16, 2017 at 10:58 pmGlad you understand what I mean by the single beater, Cheri! That as hard to write!
Nicole (RieglPalate.com)
July 18, 2017 at 1:02 amYummy! I love the smokey flavor of Baba Ghanouj. Your pictures are wonderful, as always!
Cocoa & Lavender
July 19, 2017 at 1:23 pmThanks, Nicole!
Emma - Bake Then Eat
July 18, 2017 at 2:15 pmI spent a lot of time in the Middle East and I loved the cuisine out there. I'm gonna try this dish to sample those flavours again.
Cocoa & Lavender
July 19, 2017 at 1:23 pmVery cool, Emma – where were you in the Middle East? Such amazing flavors from that area of the world!
Unknown
July 23, 2017 at 1:52 pmI visited and worked in Bahrain and Dubai they were the main two areas but I also visited Kuwait a few times.
Cocoa & Lavender
July 23, 2017 at 11:05 pmWhat great experiences! I've been wanting to visit Dubai for a long time!
Gerlinde de Broekert
July 19, 2017 at 4:11 amI love roasted eggplants but I never made Baba Ghanouj ,it is a great dish and your recipe looks great.
Cocoa & Lavender
July 19, 2017 at 1:24 pmWe love eggplant in just about any form, Gerlinde! You should definitely try this!
Marcelle
July 20, 2017 at 5:51 amOh my goodness, this looks fantastic, David! Now, I know what I'm this weekend!! I'm sure it will make us happy 🙂
Cocoa & Lavender
July 20, 2017 at 2:34 pmI am making more this weekend, too! It is really yummy!
Jean | DelightfulRepast.com
July 22, 2017 at 6:14 pmDavid, I had no idea what the name means! How fun! Your recipe is entirely different from mine, but I know I would like it equally well. Wish I had some eggplants on hand – I'd whip up a half batch of each right now and eat all of it by myself. It makes mama happy!
Cocoa & Lavender
July 23, 2017 at 6:31 pmI have to check your posts for your version – and need to try it out, Jean!
Christina | Christina's Cucina
July 23, 2017 at 5:38 pmI have tried baba ganouj a couple of times, but it must be an eggplant thing for me. I only like eggplant if it's pickled! My mother wants to kill me for this (and a few other food "sins" that I constantly commit, according to her). I hate figs too, which is unforgiveable to her. BUT, if I was going to make Baba Ganouj, I would totally use your recipe, David! 🙂
Cocoa & Lavender
July 23, 2017 at 6:32 pmIf you aren't careful, they may start barring you from entering Italy! 🙂 Neither eggplant OR figs? Yikes! They are more important to Italians than garlic!
Agness of Run Agness Run
July 27, 2017 at 12:10 pmI'd love to try this recipe and taste the tradition of Aleppo, David! Can't wait to give it a try!
Cocoa & Lavender
July 27, 2017 at 2:55 pmIt is really wonderful, Agness!
Inger at Art of Natural Living
July 28, 2017 at 8:41 pmI enjoy baba ghanouj and it's a great way to use up the CSA eggplant! I have never drained my eggplant and just blend everything up. I will have to give your method a try David!
Cocoa & Lavender
July 30, 2017 at 2:11 pmInger, I do like to train it to get rid of some of the bitterness… But that is especially with large egg plants. But they are smaller, there's less bitterness, and I do the same as you.
Andrea_TheKitchenLioness
August 7, 2017 at 6:56 amI must say that Baba Ganoush is one of my favorite dips to make with aubergines. And I must admit that I always follow YO`s recipe, this one os without the tahin. But whatever recipe one follows it is always so well received and people just love the creamy, smokey flavors.
As I look outside this Monday morning, the sun is shining and the skies are blue – picture perfect August wheather!
Noch mehr liebe Gruesse!
Cocoa & Lavender
August 11, 2017 at 1:06 pmI should try Ottolenghi's recipe! Glad you are having lovely weather!