Since baba ganoush is one of my favorite dishes I figured I might as well learn how to make it for myself. It’s a mess to make and not very pretty; the pictures could be classified as borderline offensive, but trust me, it’s worth every eggplant seed you’ll have stuck to your arms.
The grilling worked well, but perhaps a little messier since I decided to half each eggplant and cram all six of them on the griddle. I think next time I’ll just roast them whole in the oven. The recipe below will be what I’ll use next time, since the halving wasn’t the best method. It’s from The Pioneer Woman and she has a great step by step guide that I wish I had when I made my version. (She’s awesome, so I should’ve known to check her place. Please click through to catch up with her!)
Adapted from The Pioneer Woman Cooks
(Serves 8-10 as an appetizer/side)
– 3 whole eggplants, roasted
– 3 tablespoons of tahini
– 6 cloves garlic, chopped
– 1/4 cup fresh lemon juice
– 3 tablespoons extra virgin olive oil
– 1/4 cup fresh parsley, finely chopped
– salt and to taste
Pierce the skin of each eggplant several times with the tines of a fork.
On the grill or under the broiler (set to high) blacken/char the eggplant for 25 minutes or so. You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender. Just when you think it’s shriveled, let it go another five minutes. Set them aside to cool slightly.
When cool, peel off the skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl. Try to get as much as you can, even the stuff that’s stuck to the inside of the skin. (This process is a total mess, so don’t worry.)
Mash eggplant with a fork. A few large chunks are fine, but try to get it to a relatively smooth texture without being totally pureed.
Add in all other ingredients, stirring and tasting before adjusting seasonings or other ingredients. Don’t undersalt!
Serve with pita triangles, baguette slices, chips, crusty French bread…or with a spoon.
Note: In my method I used a food processor, but was sure not to overprocess so there was still enough texture from the eggplant.
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