Baba ghanoush is a famous recipe throughout the Arabian world, several countries disputing the origin and copyright. It seems however, that it belongs to the Lebanese culture, although there are many variations throughout the Levant.
"Baba ghanoush" means "old father swing", the legend saying that this mezze was created by a loving daughter, especially for her old father. The legend has circulated throughout the Arab world; people loved the recipe and now it has become an emblem of the Arabian cuisine.
The original version of the Lebanese baba ghanoush salad is not very popular in Europe, and is often mistaken with the other Lebanese salad, more spicy, mutabal.
Today we will prepare the baba ghanoush classic version that is not much known and is quite different from what is generally served in restaurants.
You will see the differences between the two, the mutabal recipe has tahina and garlic, and the other one doesn't have tahina, and has onions, tomatoes and parsley (optional pomegranate, chopped nuts).
-2 baked eggplant and drained well
-Half a red onion
-1 clove of garlic
Chop the eggplant in cubes. Do not grind them for this recipe.
Add salt, crushed garlic and freshly squeezed lemon juice. Mix well. Eggplant cubes must have a very obvious lemon flavor. This detail will make the salad refreshing.
Then add chopped onion.
Optionally, you can add a teaspoon of pomegranate essence in the salad.
Chop a few cherry tomatoes or a tomato and remove the core with seeds. Put in the salad only cubes of flesh. Add the chopped parsley.
Mix well; add 1-2 tablespoons of olive oil. Homogenize.
Serve classic, on a large plate, decorated with pomegranate seeds, chopped parsley and chopped walnuts. Drizzle with pomegranate essence, and olive oil...
I chose a modern presentation.
It is very aromatic and refreshing. For added contrast, add nuts as toppings.
Serve cold as a mezze (appetizer) with pita.
Enjoy your meal!