Description
Or simply Baba Ganush, it is a popular Levantine dish of eggplant mashed and combined with diverse seasonings. Usually the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky savor.
Ingredients
- 1 large eggplant.
- garlic powder or fresh garlic
- salt.
- pepper or hot sauce.
- fresh lemon juice (to taste).
- 1 tablespoon mayonnaise.
- 1 scallion, chopped (optional).
Preparation
First wash eggplant. Pierce in a few places with a fork or knife. Bake eggplant in 205 ºC (400 ºC) oven until skin has almost collapsed and the eggplant is very soft. Let cool. Scoop out and mash all of the flesh. Throw away the skin. Add remaining ingredients and mix well. Adjust seasonings to taste. Refrigerate and then serve.
Baba Ganoush is served as a dip with pita bread, and is sometimes added to other dishes. It is typically of an earthy light brown color.
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