Baba Ganoush, Baba Ganoush, Baba Ganoush. Whew, try saying that fast 10 times!
I have had store-bought Baba Ganoush only once before and I was not very impressed. It was bitter and stale.
Lucky for eggplant, I was willing to give Baba Ganoush another shot, but this time I was going to make it myself so that I could try the freshest batch that I could get my hands on.
Boy am I glad I gave Baba Ganoush another try. It is garlicky, smoky and robust in flavor. The texture is creamy and airy all at once.
Trust me, this Baba Ganoush is worth every bit of effort.
- 2 eggplants, washed and dried
- 2 to 3 cloves garlic
- 1 tablespoon tahini paste
- Juice of 1 ½ lemons
- ¼ teaspoon cumin
- Salt and pepper to taste
- Pinch of cayenne or to taste
- 1 to 2 tablespoons olive oil
- 1 tablespoon parsley, minced
- For serving:
- Fresh veggies such as:
- Sliced mushrooms
- Roast the eggplants over open flame on a gas stove, rotating so that each side gets a nice char, about 10 minutes total.
- If you don’t have a gas stove you can use a grill or broil the eggplant until it is evenly charred. Time may vary depending on the method.
- Place the charred eggplant on a rimmed baking sheet and into the oven for 20 minutes, or until the flesh is fork-tender.
- Place the cooked eggplant in a large bowl and cover with plastic wrap. Allow to cool for 5 minutes so that the steam can help loose the skin. Using a paper towel remove most of the skin. It’s okay if there is some skin left behind as it adds flavor.
- Place the eggplant into a fine mesh sieve and salt well to help draw out excess water. This helps to remove any bitterness. Allow the moisture to drain for 10 minutes.
- Cut the drained eggplant into large chunks. Add all of the ingredients except the parsley and olive oil to a food processor. Process until smooth, about 3 minutes. Scrape down sides if needed.
- Add the olive oil and parsley and process to combine. Taste and adjust seasoning as needed.
- You can serve the Baba Ganoush immediately but it is best if it has chilled for at least an hour. Serve with fresh cut veggies or pita bread. I served mine with sliced mushrooms and cucumbers.
Method adapted from: Alton Brown