The following story, of my family and myself night out could have ended tragically. However, it didn’t and we were lucky to have a remarkable meal with a star dish which is baba ganoush without tahini.
My family and I were in for a treat last month when we visited San Diego. The staff served us a delightful Middle Eastern meal featuring a unique variant of baba ganoush without tahini. As we contentedly relished the food and chatted, our attention focused upon an uproar that was occurring near the kitchen of the restaurant. A staff member experienced a medical emergency while working and lost consciousness or felt ill.
The restaurant was in chaos as the owner and workers hurried to assist the employee who had fallen. Despite the unexpected event, the restaurant staff kept their cool and maintained their professionalism. They continued to serve the customers with admirable dedication and commitment. Their composure in such a difficult situation was remarkable and they handled it with poise.
The real highlight of the evening was the delicious Baba ganoush without tahini that we had ordered. An aged Middle Eastern man, who happened to be the owner of the restaurant, prepared this delightful dish. We couldn’t have asked for a better culinary experience, as his expertise in creating this classic recipe was truly remarkable. The dish was without a doubt something special, incorporating smoky eggplant and an exciting variety of spices and herbs. This made for a chef-grade experience that was truly unforgettable. It was rejuvenating to be able to try an alternative selection compared to the standard recipes we had eaten in the past.
The owner of the restaurant was a kind and generous person. he took some time to explain to us about the history of the dish and how it evolved over time. Additionally, he also recounted his experiences of relocating from the Middle East to San Diego, and how he modified his treasured recipes to reflect the local ingredients and distinctive flavors. He spoke of this journey with a certain nostalgia and admiration for the culture that welcomed him, providing an inspiring and heartwarming account which we all found fascinating.
After finishing our meal, we expressed curiosity to the owner of the restaurant and asked for his recipe of the baba ganoush without tahini. Surprisingly, he provided us with his secret recipe after being initially hesitant. Nevertheless, after considerable convincing, he ultimately consented to share it with us.
Baba ganoush can be easily crafted without tahini – all you need is eggplant as the key ingredient. With just a few basic components, this flavorful dip can quickly become a go-to favorite in any kitchen. You need to grill the eggplant over an open flame until the skin has been charred and the flesh within has become soft and creamy. After it’s cooled, you need to peel off the blackened outer layer of the eggplant and you can mash its interior with either a fork or a food processor (check out the recipe below for more details).
As we departed from the restaurant, recipe in hand, we couldn’t help but take a moment to reflect on the extraordinary evening that had just passed. Not only did we relish in an exquisite meal, but it was also highlighted by a very special type of baba ganoush which deviated significantly from the conventional recipe. Even though we had expected a great night of entertainment, it was thankfully overshadowed by the compassionate acts between management and team members when one of them fell ill. As we looked on, we could see the professionalism and grace with which both owners and staff handled the unexpected situation, making it an unforgettable evening.
So here is the recipe of the baba ganoush without tahini as I received it:
Ingredients:
- 2 large eggplants
- 3 tbsp of extra virgin olive oiil
- 1.76 oz of cashew nuts
- 2 garlic cloves
- 1/2 lemon
- 1/2 tsp of paprika
- 1 tsp of cumin seeds
How to prepare the baba ganoush without tahini?
1st step
- Begin by preheating the oven to 180°C (355°F) for static ovens or 160°C (320°F) for fan ovens.
- Halve the eggplants and poke them with a fork.
- Season them with salt and 1 tablespoon of oil.
- Place the eggplants in the oven and roast for 30 minutes.
- Once finished, remove from the oven and using a spoon, scoop out the flesh from the eggplants.
- Set aside the leftover eggplant skins which you can use to prepare a delicious stuffed eggplant recipe.
2nd step
- Soak cashews in water for 15 minutes.
- Drain the nuts and add them to a food processor along with the remaining oil, crushed garlic, and lemon juice.
- Add the roasted eggplant flesh to the food processor and blend until it becomes smooth and creamy.
3rd step
- Once the baba ganoush is ready, serve it while still warm in separate dipping bowls with a garnish of paprika powder, cumin seeds and freshly-chopped parsley.
- Stir everything together before serving and enjoy with warm flatbread.
Tip: For a classic, Lebanese-style baba ganoush, mix in finely chopped onions and tomatoes to the prepared eggplants dip.
Even though this version of baba ganoush doesn’t contain tahini, I highly recommend giving this recipe a try. This will not disappoint you!
