Right now I need to tell you all about this Baba Ghannouj.
Or Baba Ganoush.
Or any of the other eighty different ways people spell it.
Okay, remember the melitzanosalata recipe I shared a few months back? It's pretty similar to that in terms of preparation, but with the addition of tahini and yogurt.
Plus, I like it pureed until it's silky smooth.
Let's talk garnishes. You guys know I'm always all about toppings.
Here I've drizzled in some high-quality olive oil, then sprinkled it with sumac, parsley, and lemon zest. Some people also like toasted pine nuts, and I've also seen pomegranate seeds, feta, and fresh mint.
The choice is yours, but please know that the olive oil is NOT optional.
The best way to get lots of smoky flavor from the eggplant is to char it over an open flame. If you have gas burners in your house, feel free to char the holy hell out of those suckers.
In order to accommodate all of you lovely people who might want to make this recipe, I've provided instructions for how to make this by roasting the eggplant in the oven.
Sometimes I even turn the broiler on for a minute after they are done roasting, just to char the skin and fill my kitchen with plenty of smoke.
Oh, and one other note: it's okay if the eggplant meat is discolored or a bit bruised after roasting it. It tastes just fine and you won't notice it once it's all blended together.
Make this and eat it with lots of pita bread. If you have leftovers, which I doubt you will, it's lovely as a spread on sandwiches!
Yields 2 cups
15 minPrep Time
60 minCook Time
1 hr, 15 Total Time
2 medium eggplants
2 cloves garlic, peeled and grated
3 tablespoons raw tahini
2 tablespoons lemon juice
1 tablespoon plan full fat Greek yogurt
1 teaspoon extra virgin olive oil, plus more for serving
Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with foil. Pierce the eggplants a few times with a knife (to prevent explosions). Roast for 60 minutes, turning the eggplant every 15 minutes to promote even cooking.
When cool enough to handle, slice each eggplant in half and use a spoon to scoop out the flesh. Place the eggplant in a food processor or blender along with the garlic, tahini, lemon juice, Greek yogurt, olive oil, and salt. Puree until smooth; taste and add salt as desired.
Serve chilled or at room temperature garnished with olive oil and toppings of choice.
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