Baba+Ghannuj


 * What is Baba Ghannuj?**


 * 1. Description**

Baba Ghanoush is a dish from Levant which is basically cooked with eggplant mixed with [|tahina], [|olive oil] and various seasonings. The Arabic term means "pampered papa" or "coy daddy", perhaps with reference to a member of a royal harem.

The traditional preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. [|[3]] It is a typical [|meze] (starter), often eaten as a dip with [|khubz] or [|pita] bread, and is sometimes added to other dishes. It is popular in the [|Levant] (area covering Israel, Jordan, Lebanon, Palestine, Iraq and Syria) as well as in Egypt, Kurdistan and Armenia.


 * 2. History**

Baba Ghanoush is eaten in many Middle Eastern countries such as Syria, Lebanon and extending as far as the territorial reach of the Ottoman empire. But Baba Ghanoush also is big in Brazil and West India. Romanians and Greeks also consume the appetizer. Other countries that include this food in their diets are Punjab, West India, Pakistan, Bangladesh and Israel. Many American restaurants do include baba ghanoush on their menus with a modern spin on it. You will see Baba Ghanoush on the menu of Turkish restaurants through NYC

3. Recipe

Simple five ingredient baba ganoush that doesn’t require a grill or gas stove. This new method saves you time and energy and is JUST as delicious – if not more – than the original. Naturally vegan and gluten free. Author: Minimalist Baker Recipe type: Appetizer Cuisine: Mediterranean Serves: 4 Ingredients
 * 1 medium or 3/4 of a large eggplant
 * 1 large clove garlic, grated or finely minced
 * 1 lemon, juiced
 * 2 Tbsp Tahini
 * sea salt
 * Optional: 2 Tbsp fresh cilantro, parsley or basil, chopped
 * olive oil (for roasting)

Instructions
 * 1) Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
 * 2) Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
 * 3) Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
 * 4) Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
 * 5) Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
 * 6) Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.

Taken from: http://minimalistbaker.com/simple-baba-ganoush/

4. Pictures and video media type="youtube" key="EUiV_0Acspc" width="560" height="315"