Baba Ghanouj
SKU:
Smoky, spicy and smooth. No, not Johnnie Walker. We're talking about the equally addicting Baba Ghanouj.
Unlike more photogenic cousins guacamole, salsa, or even hummus, Baba Ghanouj is one of those items where photos don't do it justice. At all.
The photo shows baba ghanouj topped with yogurt sauce and nestled between falafel and some vegetables.
Onolicious and nutritious. Don't judge this one by its photo.
Unlike more photogenic cousins guacamole, salsa, or even hummus, Baba Ghanouj is one of those items where photos don't do it justice. At all.
The photo shows baba ghanouj topped with yogurt sauce and nestled between falafel and some vegetables.
Onolicious and nutritious. Don't judge this one by its photo.
Ingredients
|
1 Italian eggplant OR
2-3 Japanese or Chinese eggplants Splash of olive oil for roasting 3 cloves of garlic, more if you like garlic Splash of olive oil for roasting |
2t Hawaiian or kosher salt, to taste
½t fresh cracked black pepper ¼t coriander ¼t cumin Juice of one lemon 4T tahini 3T olive oil Garnish, optional and really for aesthetic purposes Fresh parsley, finely chopped Fresh diced tomatoes |
What To Do
To prep, pre-heat oven to 425°F. Lay parchment paper on a rimmed baking sheet. Get a small sheet of aluminum foil out to wrap the garlic.
Split the eggplant in half, length-wise (see photo #3). Brush all sides with olive oil. Poke a few holes in the skin. Place the garlic cloves on foil, splash with olive oil, and wrap up to make a sealed pouch.
Place the eggplant cut side down on the parchment paper and put the garlic pouch somewhere on the baking pan and start roasting both at 425°F. Take the garlic pouch out after 10-15 minutes and let cool. Continue roasting eggplant in the at 425°F another 20 minutes. The eggplant should be soft and almost to the point of collapsing.
While the eggplant and garlic roast, combine salt, pepper, coriander, cumin, lemon juice, and tahini into a heatproof bowl. Remember to stir the tahini before adding, as it separates when stored.
Remove the eggplant, and turn off the oven. Let eggplant cool slightly, flip it over, and scoop the soft meat out with a spoon, as you would an avocado, into the mixing bowl. Unwrap the garlic and add to the bowl.
Use a wooden spoon to mash the eggplant and garlic into the spices. Drizzle olive oil in until you get the texture of runny cream of wheat. At this point, it will look a little like paste, but taste amazing.
Dress it up with parsley or fresh tomatoes and eat with pita, crackers, chicken, even fish.
Split the eggplant in half, length-wise (see photo #3). Brush all sides with olive oil. Poke a few holes in the skin. Place the garlic cloves on foil, splash with olive oil, and wrap up to make a sealed pouch.
Place the eggplant cut side down on the parchment paper and put the garlic pouch somewhere on the baking pan and start roasting both at 425°F. Take the garlic pouch out after 10-15 minutes and let cool. Continue roasting eggplant in the at 425°F another 20 minutes. The eggplant should be soft and almost to the point of collapsing.
While the eggplant and garlic roast, combine salt, pepper, coriander, cumin, lemon juice, and tahini into a heatproof bowl. Remember to stir the tahini before adding, as it separates when stored.
Remove the eggplant, and turn off the oven. Let eggplant cool slightly, flip it over, and scoop the soft meat out with a spoon, as you would an avocado, into the mixing bowl. Unwrap the garlic and add to the bowl.
Use a wooden spoon to mash the eggplant and garlic into the spices. Drizzle olive oil in until you get the texture of runny cream of wheat. At this point, it will look a little like paste, but taste amazing.
Dress it up with parsley or fresh tomatoes and eat with pita, crackers, chicken, even fish.
Notes
- This recipe got a well-deserved update to speed up prep time. Roasting both eggplant and garlic improves the overall flavor and texture. Just as important, it cuts cooking time in half.
- Remember to take the garlic out after about 10-15 minutes. I forgot once and was left with carbonized garlic.
- Consider grilling both eggplant and garlic for an even smokier flavor.
