Babagnoush is cousin brother of Hummus that uses chicpeas instead of Eggplant (baigan). Interestingly, there is a third cousin called mamagnoush which uses Zucchini instead of eggplant.
When it comes to Mediterranean cooking, DeDe is my favorite. She has recently opened an Arabic food stand at a Marine Base on West Coast (Isn't that nice ?). Below is my take on her Babagnoush recipe.
Ingredients:
1 medium size Eggplant (not small)
1/3 Tahini (or just 2 tbsp if you want strong flavor of Eggplant)
2 garlic (mashed)
2 tbsp plain yogurt
2 tbsp lemon
2 tbsp Extra-virgin olive oil
1/2-3/4 tsp salt (or to taste)
2 tbsp chopped cilantro
1 tsp paprika ( or red pepper if you handle it!)
- Preheat Oven to 400 F.
- Insert knife in eggplant at several places (to avoid explosions inside the oven) and put it directly on the oven rack
- Roast the eggplant for 40-50 minutes. Take it out of the oven and put it in plastic ziploc bag for 15 minutes
- Peel the skin and remove the top joint of the eggplant and transfer the eggplant flesh into a bowl
- Mash the roasted egg plant with spoon. Add tahini sauce, garlic, salt, yogurt, lemon and mix well either in bowl or in a food processor for smooth texture (I was able to mash it with a spoon quite easily).
- Now transfer is to serving plate and decorate with olive oil, cilantro and paprika.
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