The Flaming Vegan

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Baba Ghanoush With Pita (Or Smoky Aubergine Caviar!)
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Baba Ghanoush With Pita (Or Smoky Aubergine Caviar!)

This delectable vegetable purée hails from the Middle East, and you might describe it as a lesser-known relative of hummus (made with aubergines, not chickpeas). It is known by various names, such as baba ghanoush, caviare d'aubergines, mutabbal and montabal. It has a delicious and distinctive flavour, so it is important not to omit the step of char-grilling the aubergines, which gives it that smoke-scented character. Serve it as a dip with pitta-bread, vegetable crudités, or anything else you enjoy to scoop it up!

Ingredients (Serves 4)

  • 1 large aubergine (around 1 kg size)
  • 1 small onion, coarsely chopped
  • 3-4 cloves garlic, finely chopped
  • About ½ cup/100g olive oil
  • 3-6 tablespoons lemon juice
  • 2 tsp fresh parsley, or coriander
  • Salt and white pepper to taste
  • Pinch of cumin (optional)
  • 4 slices pita

Method

1.) Preheat the grill, or set gas ring on hob to a high flame.

2.) Pierce the aubergines in several places with a fork. Either cook over gas flame, or under grill until skin goes black and wrinkles, and flesh is soft.

3.) Let them cool, then halve lengthwise and scoop out the flesh, discarding the skin.

4.) Roughly chop the aubergine flesh and purée in a blender or food processor with the onion, parsley/coriander and garlic.

5.) Stir in enough olive oil to produce a creamy paste. Season with salt and pepper and add lemon juice to taste, and cumin, if using.

6.) Spoon into four small bowls, or one large one, cover and chill.

7.) Warm the pita bread according to the package instructions: heat in the oven or toast/grill briefly.

8.) Slice pita into strips and serve with the aubergine purée.

*Image courtesy Flickr creative commons.

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Leave a Comment

  1. pftsusan
    pftsusan
    Excellent. Vote #2.
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  2. Veganara
    Veganara
    Thank you Susan, glad you like it.
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  3. Virtually Homemade
    Virtually Homemade
    I ate a lot of baba ganoush when I lived in Israel and loved it. Voted!
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  4. Fifi Leigh
    Fifi Leigh
    sounds good. i want to try it.
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  5. BuddhasDelight
    BuddhasDelight
    absolutely yes! i would vote twice if i could... mmm, heaven. have been wanting to try new ways with eggplant, so wonderful for the female reproductive system (fyi) :)
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  6. Carolyn
    Carolyn
    Vote #6 Veganara! I've never cooked with aubergine. Thanks for the recipe.
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  7. kristo
    kristo
    I love the differences between the English in UK and America. Aubergine - eggplant, Courgette - zucchini. Scallion -green onion. Baba Ghanoush - grey stuff. well, that last one, maybe not... Vote #7 :)
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    1. Veganara
      Veganara
      LOL! Thanks for the vote Lapis - it may look grey, but it certainly doesn't taste grey!!! If you prefer more colourful foods, I also have a recipe for beetroot houmous, which is a wonderful pink colour, I think I'll have to share that next! Yes, I love the difference between UK and American English too: it took me a while to understand what a lot of the ingredients meant in the recipes on this site at first! There is also cilantro - coriander, isn't there? Two nations divided by a common language, as someone once said!
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  8. evalovesbend
    Sounds delish! Voted. Check out my post fresh grape soda and vote if you like it:)
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