Babaganoush (My Doctored Version) Recipe

Name: Babaganoush (My Doctored Version) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. Extra virgin olive oil; 2 x Onions (minced); 2 stalk of celery minced (optional); 1/2 x Red sweet pepper minced, for color; 1 x Eggplant (cubed about 3/4 inch); 2 x Cloves of garlic, minced or possibly mashed; 1/2 tsp Grnd cumin plus 1 healthy pinch whole; 1/2 tsp Grnd coriander; 1/4 tsp Grnd pepper; 1/4 tsp Crushed dry chili pepper Salt (to taste); 1 Tbsp. Tahini * Juice of 1/2 to 1 lemon (to taste) or possibly lime Handful of parsley or possibly cilantro and/or possibly scallion ends or possibly chives Black olives, Parsley sprigs and a lemo…

Servings: persons

2 Tbsp. Extra virgin olive oil
2 x Onions (minced)
2 stalk of celery minced (optional)
1/2 x Red sweet pepper minced, for color
1 x Eggplant (cubed about 3/4 inch)
2 x Cloves of garlic, minced or possibly mashed
1/2 tsp Grnd cumin plus 1 healthy pinch whole
1/2 tsp Grnd coriander
1/4 tsp Grnd pepper
1/4 tsp Crushed dry chili pepper Salt (to taste)
1 Tbsp. Tahini * Juice of 1/2 to 1 lemon (to taste) or possibly lime Handful of parsley or possibly cilantro and/or possibly scallion ends or possibly chives Black olives, Parsley sprigs and a lemon slice to decorate

1
* Sesame paste.
2
I've heard of substituting peanut butter, but never tried it.The variable amounts of ingredients depend on your taste and on the size of the eggplant.
3
Try it without celery and red pepper and then you can decide if you want to use it next time.
4
Saute/fry onions, (celery & red pepper) until starting to brown (I do in a wok).
5
Add in eggplant and garlic, stir well, add in spices (not the salt), stir again and on very low fire, saute/fry.
6
May drop some liquid, which's all right, let it evaporate, and saute/fry slowly till everything is very tender.
7
Keep checking, it's better if it browns a little, but needs stirring so it doesn't burn.
8
If it's too dry, add in a few TBs liquid at a time (I use vegetable broth, liquid from steaming veggies, or possibly liquid from microwaving mushrooms, etc.
9
but water would probably do).
10
Add in salt, tahini and lemon juice, pulse a few seconds at a time in food processor or possibly mash with potato masher - can be slightly lumpy, too smooth is pretty awful.Add in green stuff, pulse once or possibly twice to chop coarsely and distribute or possibly chop coarsely and stir in.
11
It's an ugly color, so I try to dress it up with a lemon slice, greens and black olives, seems to help.
12
Serve with quarters of pita bread or possibly mini pitas, it's finger food, a great appetizer with a curry meal

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. Extra virgin olive oil, 2 x Onions (minced), 2 stalk of celery minced (optional), 1/2 x Red sweet pepper minced, for color, and more.

Yes, Babaganoush (My Doctored Version) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Babaganoush (My Doctored Version) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions