Baba Ghannouj Recipe

From time to time, Anoush Catering likes to offer you a DoItYourself recipe to make at home for your next gathering or event.  With a holiday weekend approaching, we thought this would be a great time to dish out a classic Mediterranean recipe that is as much fun to say as it is to make.

Eggplant and Sesame Puree











Serves: 4-6

Needed ingredients:

1 medium-sized eggplant, about 375 g (12 oz)
¼ cup lemon juice
¼ cup tahini
2 cloves garlic
2 teaspoons salt or to taste
1 tablespoon olive oil
¼ cup finely chopped parsley

1.    Grill eggplant over charcoal fire for 30-40 minutes, turning frequently.  Alternatively place on the centre shelf in a hot oven and cook until soft, again turning often.

2.    Peel off skin while hot and remove stem and end of eggplant if firm.

3.    Chop flesh and pound in a mortar with pestle to a puree or place in a blender or food processor and puree.

4.    Blend in most of the lemon juice and gradually add the tahini.

5.    Crush garlic to a paste with a 1 teaspoon salt and add to eggplant. Beat well and adjust flavour with more lemon juice and salt.

6.    Beat in olive oil and parsley. If using an appliance put about 4 parsley sprigs into container and process until parsley is chopped but still visible.

7.    Place in a shallow dish, garnish with parsley and serve with Khoubiz as an appetizer.


Note: If making ahead, store in a sealed container in refrigerator.  Bring to room temperature before serving.

Please note, that Anoush Catering’s recipes are proprietary and may vary in preparation methods and ingredients.

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