Baba Ganoush
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Baba Ganoush
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I like my Baba Ganoush super-smoky, and leave the eggplants on the stovetop for a good ten minutes, 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.
Sometimes I add a pinch of ground cumin. If you do, please just add just a bit. Baba Ganoush shouldn’t taste predominantly of cumin, which can quickly overwhelm.
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Ingredients
- 3 eggplant medium-sized
- 1/2 cup (130g) tahini (sesame paste)
- 1 1/4 teaspoons salt coarse
- 3 tablespoons lemon freshly squeezed juice
- 3 cloves garlic peeled and smashed
- 1/8 teaspoon chili powder
- 1 tablespoon olive oil
- flat-leaf parsley a half bunch picked; or cilantro leaves
Instructions
- Preheat the oven to 375F (190C).
- Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner 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.)
- 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.
- Remove from oven and let cool.
- Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
- 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 toasted pita chips for dipping.
Notes
- Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.
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