Baba Ganoush

/ Food and Nutrition / By

Baba Ganoush

 

Eight servings

 

This appetizer is of Lebanese origin and consists of mashed cooked eggplant, olive oil, lemon juice, various seasonings, and tahini. It may be served with onions, tomatoes, or other vegetables. The eggplant is traditionally baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is a typical meze (‘starter’) of the regional cuisine, often served as a side to a main meal and as a dip for pita bread.

 

 

I like my Baba Ganoush -smoky, and leave the eggplants on a gas stovetop or grill for a good ten minutes skin side down, but for most people, that’s probably too much. Five or so minutes, until the skin gets a bit charred, is probably right for most “normal” folks. If you have smoked salt, you can use that to give it another hit of smoked flavor, too. The flesh will be very soft and when you touch it with a fork or spoon it offers little to no resistance.

 

Ingredients:

3 medium-sized eggplants

½ cup or more tahini (sesame paste)

1 1/4 teaspoons coarse salt

3 tablespoons freshly-squeezed lemon juice

3 cloves garlic, peeled and smashed

½ teaspoon chile powder

½ teaspoon powdered cumin

1 tablespoon olive oil

a half bunch picked flat-leaf parsley or cilantro leaves lightly chopped and sprinkled on top of serving plate

 

Method:

  1. Preheat the oven to 375F (190C).
  2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner/grill and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
  3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance. (In summary, the charring on a grill for a few minutes will lend a smoky flavor and then finish cooking in the oven until soft.)
  4. Remove from oven and let cool.
  5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
  6. Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs and with crackers, sliced baguette, or sliced pita bread for dipping.

 

Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.