Baba Ghanoug

1              Eggplant, medium
2              tomatoes
1              bunch parsley
2              cloves garlic, crushed
1/4C       vegetable oil plus more for frying
1/2t        cumin, ground
1/4C       lemon juice OR juice of 2 lemons

Slice the eggplant crosswise into 1” discs. Spread onto a cookie sheet covered in 2 layers of paper towel and generously salt the eggplant. Alternatively you can salt them and leave them to hang out in a colander in the sink. The objective is to draw out the moisture in the eggplant bc oil+water doesn’t mix (did you see my video?). After 15-20 minutes you can flip the eggplant and salt the other side and wait.

In the meantime, dice the tomatoes. I like to make them small size so they fit onto a chip or in a pita. Sometimes if I am planning to puree the dip after I dont bother with the knife work. Finely chop the parsley, again I like parsley to almost coat the other pieces instead of having a parsley leaf salad – personal preference. Add both the tomato and parsley to a large mixing bowl.

When the eggplants have released their water, in a frying pan (try the wide one) on medium-high heat add oil so its about ½” in the pan. Wait until the oil heats up, you’ll know its time bc the surface of the oil will shimmer. Take each slice of eggplant and do one final squeeze between a sheet of paper towel and the palms of your hand, you dont have to press hard, just get the extra water. Add the eggplant to the frying pan in one layer, don’t overcrowd the pan, this will cool the oil and frankly this is the most important part so take your time.  The eggplant will become a bit translucent on top as it absorbs the oil, if the oil is hot enough it shouldn’t absorb too much because the oil will sear the surface closed. On the other hand, if the oil is screaming hot, it will burn the surface before cooking the inside of the veggie so about 8 on a regular stove should do it.  The eggplant should turn a golden brown colour and at this point you can turn it over (3-4 mins) it will take less time to finish the other side as most of the cook through is done on the first go. Just colour the opposite side to your satisfaction. Pull out the eggplant and let cool on paper towels to drain excess oil. Once the eggplant has cooled to room temperature, dice the same size as the tomatoes and add to the bowl.

Add the oil, lemon, cumin and garlic. At this point add salt as well (about 1/2t) and taste, if you think its a little bland try more salt, garlic and/or cumin.  Enjoy with soft pita triangles (Lebanese kind of pita is great because you can use each half of the pita vs. greek which is thick – less carbs!). If your dip gets a little watery int he fridge its because of the salt drawing out more moisture, either stir it up or send it to the blender to puree smooth or chunky. Yum!

Eggplant is high in fiber and essential minerals such as magnesium, copper, manganese, phosphorous, folic acid and niacin.