Prep 15 mins
Cook 20 mins
This baba ganoush recipe is from Williams-Sonoma's Small Plates by Joanne Wier, published 1998
- 1 large eggplant
- 59.14 ml tahini, plus more as needed
- 3 garlic cloves, minced
- 59.14 ml fresh lemon juice, plus more as needed
- 0.25 ml ground cumin
- salt, to taste
- 14.79 ml extra virgin olive oil
- 14.79 ml chopped fresh flat-leaf parsley
- 59.14 ml brine-cured black olives, such as kalamata
- Prepare a medium-hot fire in a charcoal grill.
- Preheat an oven to 375°F.
- Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
- Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
- Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
- Remove from the oven, let cool slightly, and peel off and discard the skin.
- Place the eggplant flesh in a bowl.
- Using a fork, mash the eggplant to a paste.
- Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
- Season with salt, then taste and add more tahini and/or lemon juice, if needed.
- Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
- Drizzle the olive oil over the top and sprinkle with the parsley.
- Place the olives around the sides.
- Serve at room temperature.
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.
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.
OH. MY. GOD. This is possibly the best baba ghanoush I've ever had. I made this with eggplants fresh from my garden and it came out fantastic! I was going to keep the skins on but I'm glad I didn't. I followed the recipe exactly as written, and it came out so light and fluffy and absolutely delicious. the only thing I did differently was I blended it all in the food processor. Thanks!!!