Baba Ganoush

September 30, 2017

Baba Ganoush - kvalifood.com

A Levantine dip of charred eggplant mashed with tahini, lemon juice, and garlic. The smoky flavour comes from charring the eggplant over open flame or a grill. The texture should be rustic and slightly chunky – hand-mashing with a fork is the traditional approach.

Serve it with warm pita bread as part of a mezze spread, alongside grilled meats, falafel, or as a dip with raw vegetables.

Makes ca. 2 cups / serves 6-8

Ingredients

3 medium eggplants (~1 kg total)
3 tbsp tahini, light-coloured, well-stirred
2 tbsp fresh lemon juice (ca. 1 lemon)
1 garlic clove (~5 g), minced
1/2 tsp fine salt, or, to taste
extra virgin olive oil, for serving
1/4 tsp ground cumin (optional)
1 pinch Aleppo pepper, sumac, or smoked paprika (optional)

Directions

Place whole eggplants directly over a gas burner flame on medium-high heat. Turn every 5 minutes using tongs until the skin is completely blackened and the flesh is very soft when poked, about 20-25 minutes. Alternatively, grill over charcoal. For oven: prick the eggplants, roast at 200C / 400F for 45-60 minutes until collapsed.
Transfer charred eggplants to a colander set over a bowl. Cool for 10-15 minutes, then peel away and discard the charred skin and stems.
Place the eggplant flesh in a clean kitchen towel or cheesecloth and gently squeeze out as much liquid as possible. Watery eggplant makes a thin, bland dip.
Transfer the drained flesh to a bowl. Add the tahini, lemon juice, garlic, and salt. Mash and stir with a fork until combined but still slightly chunky. Do not use a food processor.
Taste and adjust lemon juice, tahini, or salt. Stir in cumin or other spices if using.
Cover and refrigerate for at least 30 minutes to let the flavours develop. Serve drizzled with olive oil and a sprinkle of Aleppo pepper or sumac if desired. Serve with warm pita or raw vegetables.

Notes

Open flame charring gives the signature smoky flavour. If oven-roasting, add 1/4 tsp smoked paprika to compensate.
Start with less tahini and add more if you want it creamier. Too much tahini pushes the flavour toward hummus.
Italian or standard globe eggplants both work. Avoid very large globe eggplants, which tend to have more seeds.
Stores refrigerated for up to 4 days. Can be frozen for up to 3 months.