Baba Ghanoush is very versatile as you can add whatever seasonings or herbs that appeals to your palate. For this recipe I only added salt, but I can add other garnishes such as Coriander, Parsley or even Jeera (cumin seed) later.
The eggplant, also known as aubergine, garden egg, guinea squash, melongene and brinjal, is usually distinguishable by its signature egg-like shape and vibrant purple color.Eggplants also contain anthocyanins, compounds that belong to a class of naturally occurring phytochemicals known as flavonoids. Flavonoids are present in many plant foods and in addition to providing health benefits - they also contribute to the distinguishable coloration of many fruits and vegetables. In this case, anthocyanins are water-soluble pigments that give the eggplant their well-known dark purple complexion.2
Many of the nutritional benefits gained from consuming eggplants are obtained from the skin of the vegetable. Eggplant skin is full of fiber, potassium and magnesium and antioxidants. In fact, its phenolic content makes it such a potent free radical scavenger that the eggplant is ranked among the top 10 vegetables in terms of oxygen radical absorbance capacity.
Preparation time- 10 mins
cooking time- 5 mins
- 2 medium to large eggplants
- 2 large cloves of garlic
- 2 fresh lemons
- 3 Tablespoons of Tahini paste (You can try 2 tablespoons at first then add more if you want)
- salt to taste
- a little olive oil or rice bran oil if you wish.
Super Easy Method
- Slice your eggplants and place in a large baking dish. It doesn't matter if the pieces overlap, you can move them around with a spatula as they roast.
- lightly sprinkle with salt.
- Brush with Olive Oil or Rice Bran Oil (optional).
- Roast your eggplant slices in a low oven at around 130 degrees C until they are a light golden. Move your slices around so that they roast evenly.
- Take your slices out of the oven.
- Juice your two lemons
- Place all your ingredients into a blender or food processor- eggplant, tahini paste, lemon juice and peeled garlic cloves.
- Process and taste
- Salt or garnish to your taste. You can add extra Olive oil at this stage and process a little more if you want a more creamy texture.