Baba ghanoush was one of our favourite mezze in Jordan. The smoky, garlicky roasted aubergine dip is perfect scooped up with warm pitta bread. It’s found all over the Middle East but the photo above is taken at the Green Valley restaurant in Jerash (site of some amazing Roman ruins) in Jordan.
Update: The photo above is actually of mouttabal, an aubergine dip that’s similar to baba ghanoush but doesn’t have chopped tomato and onion in it. I was always getting them confused. The recipe below is for baba ghanoush though.
We took part in making baba ghanoush at the Petra Kitchen cooking class. Here’s the recipe for those of you who would like to try it yourself.
- 1 kg eggplants
- 1 hot green pepper
- 1 tablespoon chopped mint
- 2 tablespoons of lemon juice
- 1 large tomato
- 1 medium onion
- 1 tablespoon of salt
- 2 tablespoons of olive oil
- Roast the eggplants on a baking dish in a medium temperature oven for about an hour until the skin is charred and begins to split.
- When the eggplants are cool enough to handle, break them open and scoop out the pulp.
- Mash the pulp with a fork to make a smooth puree. Add olive oil and lemon juice.
- Crush the garlic in a pestle with the salt and add to the eggplant.
- Finely chop the tomato, pepper and onion. Add them to the eggplant with the mint and stir.
- Serve in a shallow bowl with a garnish of tomatoes or parsley sprigs (optional).
Let us know how it goes if you try it!
See our vegetarian guide to Jordan for more of our favourite mezze and Jordanian dishes.
Thank you to Visit Jordan who hosted us during our trip to Jordan.