Combine Baba Ghanoush with olives, hummus, pickles and flat bread (naan) to create a preferred starter. Tasteful and easy to make. And yes, of course, you should make your own Baba Ghanoush. Never be tempted to buy Baba Ganoush at the supermarket. It’s simply not as tasty. For one, most of the supermarket products lack the typical taste as a result of charring the eggplant.
Sumac is an interesting ingredient from the Levantine cuisine. Basically the sumac powder is the result of crunching the dried berries of the sumac plant. The taste vaguely resembles cranberries with a touch of lemon. In this case it adds fruitiness to the dish, which is a new component. The sweetness of the berries combines well with the garlic.
Enjoy the Baba Ganoush with a glass of white Lebanese wine, but since that’s hard to find a nice glass of cava is also nice. Torrontes, a dry muscat, these will all link nicely to the eggplant, the tahini, the pomegranate and the sumac.
We can’t claim authenticity in this case. We simply present our way of making Baba Ganoush.
Here is what you need:
- 1 Eggplant
- 1 Garlic glove
- 1 Spoon of Tahini
- Olive Oil
- Greek or Turkish yoghurt
- Lemon Juice
Start by grilling the eggplant to the point of charring. Then continue with a hot oven, making sure the eggplant is very soft; maybe 30-45 minutes in total, depending on the seize of the eggplant. Some suggest rubbing the eggplant with olive but no need for that. Ideal would be a char goal grill, but an oven grill also does the trick.
Transfer the eggplant to a plate and let cool. Now cut in half and use a spoon to separate the flesh from the skin. Use a kitchen knife to cut the flesh. Add the garlic and mix well. Put the mixture in a sieve and reduce the amount of liquid in the mixture. Stir well, add tahini and slowly add olive oil to create a thick mixture. Add yogurt and some lemon juice. Taste well and adjust by adding more tahini, yoghurt or lemon juice. Allow to integrate for at least 15 minutes before serving.
Spread the baba ghanoush on a small plate, add a splash of olive oil and sprinkle some pomegranate seeds and sumac to finish.