Roasted eggplant is the star of this delicious Middle Eastern dish spiced with garlic, lemon, and Tahini paste. Found widely across the region, there are as many variations of this dish as there are grandmothers who prepare it.

In Jordan, Lebanon, Palestine, and Syria, Baba Ghanoush is made by adding tomatoes to the eggplant, while in Egypt and Israel tomatoes are replaced with Tahini paste. The dish created with Tahini is also known as Mutabbal in Egypt, and Salat Hatzillim in Israel. One thing for sure, however you make it, and whatever you call it, Baba Ghanoush is simply delicious!

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Baba Ghanoush

Roasted eggplant is the star of this delicious Middle Eastern dish spiced with garlic, lemon, and Tahini paste.

Course Appetizer

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12 people

Ingredients

• 3 medium eggplants roasted
• 4 Tablespoons Tahini paste
• Juice from one lemon
• 3 garlic cloves crushed
• 1 Tablespoon white vinegar
• 1 Tablespoon olive oil
• salt to taste go lightly, there is salt from the roasting process
• ¼ teaspoon chili powder
• Handful of flat-leaf parsley or cilantro leaves optional

Instructions

• Add roasted eggplant and all ingredients in a food processor and let run for 2-¬3 minutes until you get a paste.

Serve

• Place Baba Ghanoush paste on to a serving plate or bowl. Garnish with olive oil, dusting of chili powder, and fresh parsley or cilantro.
• Serve cold as an appetizer, with a side of Pita bread or chips, and salted pickles and olives.

Notes

There are many versions of this dish, feel free to adjust according to your personal taste.

Saag is common to the Punjab region of India and Pakistan.  Primarily prepared as a spinach based dish, it can also be made with mustard greens or broccoli. Paneer is a curd cheese formed by heating milk with an acid such as lemon or vinegar, and dates back to 3500 BCE.  Of Indian origin, paneer is referred to in the Vedas, the oldest books in the library of man. Naan is a flat bread which is baked by sticking flat ovals of dough to the inside walls of a clay oven. Naan is found in the same regions where saag is present, as well as across the Arab states of the Persian Gulf.  Saag Paneer or Saagwala, is often served with naan rushed directly to the table from the tandoor.  Today these dishes are widely popular all over the western world. This simple dish is one of my favorite memories of my excursions in South East Asia.

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Saag Paneer

A delicious creamy spinach dish with bits of paneer commonly served with naan bread as a dip.

Course Appetizer, Main Course

Cuisine Indian, Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• 1 large onion
• 6 cloves garlic
• 1 oz fresh ginger
• 1 lb frozen spinach, thawed and drained
• 1 cup plain yogurt
• 4 oz buttermilk
• 2 teaspoon red chili powder
• 2 teaspoon garam masala
• 1 cup half and half
• 6 oz paneer or firm tofu, cubed
• 1 salt to taste

Instructions

• Grind the onion, garlic, and ginger into a fine paste.
• In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala.
• Simmer over medium heat for 20 to 30 minutes. Mash with a potato masher or blend with an immersion blender.
• Add the half and half and simmer until mixture has a creamy consistency, 10 – 15 minutes.
• Dust cubes of paneer or tofu in flour and lightly brown in skillet. Add the cubes to the spinach mixture and cook another 5 minutes.
• Season with salt and serve while hot with fresh Naan Bread or over rice.

Naan Bread Recipe