Burnt Baba Ganoush

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 3-4
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the barbeque to 475°F.
  • Pearce the eggplant in several places with a fork.
  • Bake the eggplant for 45-50 minutes, turning 2 or 3 times.
  • Remove from heat and let cool about 10 - 15 minutes.
  • Remove the skin, and optionally reserve a small portion.
  • Mash the eggplant with a fork. The eggplant should not be stringy.
  • If you want extra smokey, finely chop a bit of the skin.
  • Add tahini and mix, about a tablespoon at a time, to taste.
  • Add remainder of ingredients, except for the olive oil. Depending on the size of the eggplants you will need to add a bit more of the other ingredients. The result should have a half-lumpy/half-creamy consistency.
  • At this point, you can drizzle olive oil and sprinkle the parsley to taste and serve warm. Alternatively, to allow the garlic to blend, I find that setting it aside for a few hours also works well.
  • Spread on a serving plate and serve with pita bread.
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RECIPE MADE WITH LOVE BY

“If you're searching for a baba ganoush that has a strong smokey flavor to it, this is the recipe for you. It's is a refinement on a combination of two recipes, and so credit to Mimi Bobeck for her ingredient list and a friend of mine who suggested "cooking the hell out of" the eggplant on a barbeque. And this works as very well. In fact, I learned that it's hard to overcook these things when I had put the eggplant on the grill and promptly forgot about it, for nearly an hour at 475°F! And it worked perfectly.”