Time: 45 min.
Complexity: easily
Servings: 4

Babaganoush is a traditional Syrian, Lebanese, and Palestinian dish made from eggplant, seasoned with oil, spices, and tahini (a sesame paste). Translated from Arabic, it can mean either "Papa Ghanoush" or "Papa's Picky Father." Indeed, this appetizer is so delicious that it can please even the pickiest of fathers. Eggplant caviar is typically served with flatbreads, but it can also be used as a sauce for other dishes. The classic Babaganoush recipe contains just five ingredients.

Ingredients:

• 2 large eggplant
• 2 tablespoons lemon juice
• 1/4 cup tahini
• 3 cloves garlic, peeled
• 1/4 tbsp. olive oil plus 1 tbsp. l.
• Arabic pita

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggplants, lemon juice, sesame, pita

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Preparation:

Step 1
• Preheat the oven to 190°C (375°F). Cut each eggplant in half lengthwise and place on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper. Bake for 40–45 minutes until soft.
Step 2
• Cool the cooked eggplants. Use a spoon to scoop out the flesh from the skin and place in a food processor. Add lemon juice, tahini, olive oil, salt, and pepper. Blend until smooth. Serve the eggplant baba ganoush with pita bread or pita chips.

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