Baba Gannouj Recipe
PREP TIME: 5 MINUTES | COOK TIME: 30 MINUTES | TOTAL TIME: 35 MINUTES | SERVINGS: 6 | RECIPE BY: MAUREEN ABOOD
Select eggplant that is very firm when squeezed, and fairly narrow, which often means fewer seeds. The bitter baba you may have had now and then is attributable to the cook not removing the seeds from the eggplant before mashing it up. Do that, and you’ll have a much different baba gannouj on your plate than you would otherwise. Use at least two eggplants, since removing the seeds reduces the amount of eggplant you have left to work with. Don’t skip the pomegranate seeds if at all possible; they add beautiful color to the dip and a delicious tart flavor too.
2 firm globe eggplant
3 tablespoons tahini (well-stirred before measuring)
1 teaspoon kosher salt
1 clove garlic, minced
2 tablespoons freshly squeezed lemon juice
Few grinds of black pepper
extra virgin olive oil, for drizzling
2 tablespoons pomegranate seeds
INSTRUCTIONS
1. Char the eggplant by poking a few holes in them with a knife or skewer (so the skin won’t burst). Cook them on a hot barbecue, a low flame on the gas burner, or under the broiler. If you’re broiling the eggplant, place them on a parchment lined baking sheet a few inches under the broiler. Whatever the heat source, turn the eggplants over halfway through cooking (use tongs) to char them evenly. When the skin is blistered and the eggplant is very soft, remove them from the heat. Under the broiler this takes about 30 minutes.
3. Chop or mash the eggplant until it forms a dip-like texture. In a bowl, combine the eggplant with the tahini, salt, garlic, lemon juice, and black pepper. Taste and adjust the seasonings, then spoon the baba gannouj onto a plate. Make some swirls in the eggplant with the back of the spoon, and drizzle olive oil over the top. Sprinkle with pomegranate seeds, and serve with pita chips, crackers, vegetables.
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