This eggplant dip is called baba ganousch in Jordan and mtabba in Lebanon.
For this dish I like to use the marbled eggplant, because it is less bitter than the dark purple one, and it makes a more savory dip. I also use the dark colored eggplant ; just use what suits your taste best.
Here is what the marbled eggplant looks like:
Serves 4 – Prep. time 30 mn. + chilling time
2 small eggplants (1.1 lb. (500g) total)
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoons tahini (sesame paste)
2 cloves garlic, boiled and crushed
1/2 tsp cumin powder
sea salt and pepper
1 tsp chopped parsley
Preheat oven to 430ºF (220ºC). Make small incisions on the eggplants and place them in the oven. They should grill (the skin turns brown) for about 20 minutes. Turn them around once after the first 10 minutes. They should be soft on the inside.
Leave the eggplant to cool, then peel off and cut the flesh into large pieces.
Put the eggplant in a food processor together with the remaining ingredients and mix in order to obtain a smooth puree.
Put the mixture in a bowl and sprinkle with chopped parsley. I like to add 1 tablespoon of olive oil, too, but this is optional, depending on your own taste. Place in the fridge.
This eggplant dip keeps for about 2 days in the fridge (but usually it gets eaten a lot sooner…).