baba ghanoush


When we lived in Chicago and worked in restaurants, it was common to not get back to our tiny studio apartment until 1 or 2 in the morning. Grubhub was a new magical innovation and there was a place that would deliver until 3am. Their baba ghanoush was perfect. Creamy. Smoky. Spicy from fresh garlic and savory from the tahini. Just perfect. I've recreated something close here in this recipe, using the tools I have in my kitchen. (no open flame. no smoker. just me and my oven)

5 ingredients. Including salt.

Baba Ghanoush

3sp per 1/2 cup
makes 4 cups

3 medium eggplants
1/2 cup tahini
3 lemons, juiced
5 cloves of garlic, grated on a microplane
1/2tsp salt (more to taste)

Preheat the broiler of your oven to high and place the rack about 6 inches from the heating element at the top. 

On a rimmed sheet pan, place the eggplants. Pierce them with a knife 3 or so times on each side.

Broil the eggplants for 8 minutes, then turn them to the other side and broil for 8-10 minutes more. When you touch the eggplants, they should be soft to the touch all over. Especially on the widest end. 

Remove them from the broiler and place them on a plate to cool for at least 30 minutes. 

The skin should just peel right off. It should be tough and slightly charred making it easy to remove.  

After removing the skin, cut off the stem end. Chop the flesh with a knife until it is in small pieces. Think mincing. It will mash together more when you mix in the rest of the ingredients and become delightfully creamy.

Add tahini, salt, lemon juice, grated garlic, and eggplant to a large bowl. Using a potato masher or a fork, mash it all together until it becomes one smooth creamy mixture. A lump of eggplant here or there is a nice textural contrast.

Serve with warm pitas, cucumber and tomato salad, eat it with pita chips or cucumber rounds. Put it on a veggie burger. Eat it with a spoon. It's cool. No one has to know.

This is what the sunken broiled eggplants should look like after you remove them from the broiler.



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