Baba Ganoush - the Best in the World!

Mimi Bobeck's Note:

This baba ganoush recipe is from Williams-Sonoma's Small Plates by Joanne Wier, published 1998

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 large eggplant
• 1/4 cup tahini, plus more as needed
• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice, plus more as needed
• 1 pinch ground cumin
• salt, to taste
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/4 cup brine-cured black olives, such as kalamata

Directions:

1. Prepare a medium-hot fire in a charcoal grill.
2. Preheat an oven to 375°F.
3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
5. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6. Remove from the oven, let cool slightly, and peel off and discard the skin.
7. Place the eggplant flesh in a bowl.
8. Using a fork, mash the eggplant to a paste.
9. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
10. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
11. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12. Drizzle the olive oil over the top and sprinkle with the parsley.
13. Place the olives around the sides.
14. Serve at room temperature.

Reviews

[fragileindustries]

The best. And capable of adjustment if your taste differs. Believe me you want that much tahini, but lemon, cumin, garlic can be modified to taste. My only change is: put tahini, salt, 2 garlic cloves, lemonjuice and cumin in food processor, grind to a smooth paste. Add eggplant and pulse until still slightly chunky. Add additional lemon to taste, continue with recipe. I never give a party without making this and/or hummus with veggies and pita.

[Jopalis]

This is a delicious recipe. My adaptations included roasting a whole red pepper and about 1/2 head of garlic (in foil) at the same time I roasted the eggplant on the grill. Finished off the eggplant in the oven as stated. For those who think the garlic is too strong, try roasting it first. Makes it sweet and mellow. I did go ahead and add 3 large cloves of raw garlic as well and it was a tad strong...bitey. I may do less next time or just stick with the roasted garlic. I did add a bit more tahini because I felt the mixture was kind of soupy. So..I know I added a few more calories but it's very good! Serving with toasted pita wedges! Yum... I used the juice of 1 large lemon. Put the eggplant flesh, roasted pepper, parsley, garlic in bowl and hit it with the immersion blender til smooth...I would skip the olive oil next time...oily enough with tahini.

[suzannnicole]

Superb recipe! Instead of grilling, I added about a few dashes of liquid smoke. It freezes well, so make a double batch.