In Arabic, Baby Ghanoush translate to “happy dad” or “spoil your dad,” depending on whom you ask. I never understood this growing up. Now, I think I have some idea. Maybe, a dad always became happy when his daughter made this smoked eggplant spread for him. Or, perhaps, a farmer dad became happy when his son thought of this recipe to use his crop of eggplants. Who knows. What I do know is this spread is delicious, nutritious and easy to make.
Now, when your neighbor walks in with a basket full of homegrown eggplant, do not despair! Just make this unique smoky spread. I suggest to give your neighbors a sample, so maybe they will give you more eggplant next year.
When you get a nice firm large eggplant, pierce it couple time with a fork. Place over low fire on your grill or broil in your oven. Grill or broil until the skin is charred and the eggplant started to collapse. Remove from the fire and place in a bowl. Allow the eggplant to cool.
Gently remove the charred skin, remove the tip and place the smoked eggplant flesh in a bowl. Use fork or wooden mortar to mash the eggplant flesh. Set aside.
In another bowl, mash the garlic with little salt until you have smooth garlic paste. Add this paste to the mashed smoked eggplant.
Chop the peppers, the cucumber and the parsley and add to the eggplant.
Add the lemon zest, the lemon juice and the tahini to the eggplant mixture and toss gently.
Chill for couple hours and then drizzle with olive oil and serve with good pita bread or pita chips.
- 2 .large firm eggplant, about 1 pound each
- 4 cloves garlic
- 2 cups chopped parsley
- 1 red bell pepper, seeded and diced
- ½ yellow bell pepper, seeded and diced
- ½ jalapeno bell pepper, seeded and diced
- 1 baby cucumber, diced
- 2 lemons
- 3 tablespoons tahini
- salt to taste
- Pierce the eggplant with a fork in couple places. Place on grill and grill until skin is charred on all sides and the eggplant collapse. Remove from the heat, place in a bowl and allow the eggplant to cool.
- Gently remove the skin and place the flesh in a bowl. Use a fork or mortar to mash the flesh.
- Mash the garlic with the salt into smooth paste. Add the garlic paste to the eggplant.
- Add the vegetables to the eggplant mixture and toss gently.
- Zest the lemon and add the zest to the eggplant.
- Squeeze the lemon over the eggplant, add the tahini and mix well. Taste, adjust the seasoning and chill for couple hours before serving. Serve with pita bread or pita chips.