It's difficult to translate the name Baba Ghannouj literally because there isn't one word that captures the adjective "Ghannouj" but I'm going to try. When someone, usually children or girls up into their early 20's, act cutesy, shy and cuddly we say they are a "ghannouj" for a male, or a "ghannouji" for a female.

Baba means father.. so Baba Ghannouj means Dad is being cutesy and cuddly!

Now here is my creative genius at work:

The term fits the unusual looking Eggplant... perhaps because it has to act cutesy and shy to tempt us into eating it! Or, it could be that this dish is so yummy, that Father had to act all cutesy and shy before he had the nerve to ask the Mom to make it!

Choose your version... either way... it's delicious! :)

Recipe

1 large organic Eggplant (close to 1 lb)
2 medium cloves organic Garlic
1/2 tsp. Sea Salt
1/4 - 1/3 c. freshly squeezed Lemon Juice
1/4 c. Sesame Tahini, mixed well to incorporate oil Garnish:
2 tsp. virgin Olive Oil
1 Tbs. chopped organic Parsley
Pomegranate seeds (opt.)
Sprig of fresh Mint

Charring the Eggplant

Remove leaves from around stem, but don't but stem off. You'll need to use it as a 'handle'. Cut several small gashes around the eggplant to allow steam to escape during charring.

Place Eggplant in preheated 375º oven, and bake for 30 minutes, or until outside is crisp and inside is soft.

Allow to cool for 20 minutes.

Holding by stem, cut open eggplant and scoop out the flesh into colander. Discard the skin and stem.

Drain for about 10 minutes. Allowing the liquid to drain will eliminate the bitterness.

Making the Dip

Mash garlic with salt in a mortar and pestle until a smooth paste. Scrape into a medium bowl, and add eggplant pulp. Mash together with pestle until it is of uniform consistency with very few lumps. (Small ones are ok).

Add the lemon and mix, then add the Tahini and mix again until well incorporated.

Once cool, cover and refrigerate for an hour.

Transfer Baba Ghannouj to a shallow serving dish. Wet the back of a large spoon, and use it to smooth the surface of the dip. You can create a moat around the edges and drizzle with olive oil, or decorate and sprinkle olive oil around design.

Decorate with sprigs of mint, parsley, pomegranate or carved red radish skin. Serve with whole wheat Pita bread, or crudités.

~ Sahtein! ♥

I grew up in the Lebanon, the home of Hummus. (The word literally means garbanzo in Arabic). This recipe is authentic. Hummus is a power food! Garbanzo beans are high in the best type of fiber.

Studies have shown that people who consume garbanzo beans regularly have better blood fat regulation, including lower levels of LDL-cholesterol, total cholesterol, and triglycerides. Read about the Garbanzo Bean here.

It's best if you soak your own organic garbanzo beans. If that is not practical, or you decide to make Hummus on the spur of the moment, canned organic beans will do fine, just rinse them well.

Authentic Lebanese Hummus

To Prepare ahead: Soak 1 cup beans and 1/2 tsp baking soda in 3 cups of water, overnight. The next day rinse beans, add 5 cups of water to large pot, add beans and bring to a boil. Turn heat down to medium-low and simmer until tender (30 - 45 mins). You should have around 3 cups of beans. Cool before processing.

3 c. organic Garbanzo beans
1/4 c. of Water, plus or minus
3 cloves organic Garlic
2 tsp. Sea salt
2/3 c. Lemon juice
2/3 c. Sesame Tahini (Alwadi, Cortas and Joyva are good brands)

Place garbanzo beans and water in a food processor using metal blade.Process for 2 minutes, scraping down sides.

Crush garlic with salt in mortar and pestle until smooth. Doing it in this way ensures you get the full flavor of the garlic, and that it will be well macerated due to the grit of the salt (no little chunks in your hummus). Add lemon juice and stir to incorporate.
Pour lemon-garlic mixture onto beans and pulse 5 times just to mix it in. Now, pour Tahini sauce through feed tube and process until well blended. Add enough water to reach this consistency. It should be thick enuogh to sit atop a carrot stick. :)

Scoop hummus into a shallow bowl or platter using a spatula. Smooth the surface making a raised edge at the perimeter. Drizzle with virgin olive oil. You may decorate with chopped parsley, pomegranate seeds, mint leaves and/or a few garbanzo beans. Serve, or cover and refrigerate for an hour to thicken before serving.

Sahtein! (double health)

When I have company I turn the Hummus plate into a scene, like my Mother used to. Hers was much more elaborate.

Serve with whole wheat pita bread, or raw veggies. Delicious as an afternoon snack with a cup of tea!

~ Sahtein! (double health to you) ♥