Baba Ganoush Recipe
INGREDIENTS
·
2 pounds Italian eggplants (about 2
small-to-medium eggplants*)
·
2 medium cloves of garlic, pressed or minced
·
2 tablespoons lemon juice, more if necessary
·
¼ cup tahini
·
? cup extra-virgin olive oil, plus more for
brushing the eggplant and garnish
·
2 tablespoons chopped fresh flat-leaf
parsley, plus extra for garnish
·
¾ teaspoon salt, to taste
·
¼ teaspoon ground cumin
·
Pinch of smoked paprika, for garnish
·
Serving suggestions: warmed or toasted pita
wedges, carrot sticks, bell pepper strips, cucumber slices, etc.
INSTRUCTIONS
1.
Preheat the oven to 450 degrees Fahrenheit
with a rack in the upper third of the oven. Line a large, rimmed baking sheet
with parchment paper to prevent the eggplant from sticking to the pan. Halve
the eggplants lengthwise and brush the cut sides lightly with olive oil. Place
them in the prepared pan with the halved sides down.
2.
Roast the eggplant until the interior is very
tender throughout and the skin is collapsing, about 35 to 40 minutes (this
might take longer if you are using 1 large eggplant). Set the eggplant aside to
cool for a few minutes. Flip the eggplants over and scoop out the flesh with a
large spoon, leaving the skin behind.
3.
Place a mesh strainer over a mixing bowl,
then transfer the flesh to the strainer and discard the skins. Pick out any
stray bits of eggplant skin and discard. You want to remove as much moisture
from the eggplant here as possible, so let the eggplant rest for a few minutes
and shake/stir the eggplant to release some more moisture.
4.
Discard all of the eggplant drippings, drain
and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and
lemon juice to the eggplant and stir vigorously with a fork until eggplant
breaks down. Add the tahini to the bowl and stir until it’s incorporated. While
stirring, slowly drizzle in the olive oil. Continue stirring until the mixture
is pale and creamy, and use your fork to break up any particularly long strings
of eggplant.
5.
Stir in the parsley, salt and cumin. Season
to taste with more salt (I usually add another ¼ teaspoon) and more lemon
juice, if you’d like a more tart flavor.
6.
Transfer the baba ganoush to a serving bowl
and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked
paprika on top. Serve with accompaniments of your choice. It’s also great on
sandwiches!
Previous
« Prev Post
« Prev Post
Next
Next Post »
Next Post »