Baba Ghanoush

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This recipe is for the dip in the center of the picture above.

For my falafel recipe click here!

The first time that I tried baba ghanoush was when I was first transitioning to a plant-based diet years ago and was exploring the menu at a Mediterranean restaurant.  I had only eaten eggplant a handful of times before, but the waiter assured me that I would like their dip (which was served with pita bread, falafel, and fresh vegetables).  To be honest, eggplant creeped me out at the time, but being the fearless new vegan that I was I dived in.  It was dope.  Right off the bat, I was impressed with the rich, smoky flavor of the dip.  On top of that, the light texture complimented the crunchy falafel perfectly.

Baba will taste the best if you are able to grill or fire roast the eggplant.  However, I know we all don't always have those options at our disposal so this recipe will show you how to roast them with an oven.  But, if you have a grill or gas stove that allows you to cook the eggplant on a flame then, by all means, do so!  Oddly enough though, eggplant has a mildly smoky flavor that comes out during oven roasting and what we are going to do is boost that with a little liquid smoke or smoked paprika.

In my previous efforts to make baba I found the process very time consuming as the recipes I was encountering contained a very laborious process of slicing and salting the eggplant before roasting and peeling them afterwards.  This took forever!  However, I've recently learned from Indian cuisine that eggplant roasts quite well in its whole form.  I've also found that a nice way to boost the flavor of the eggplants is to tuck some garlic cloves in there as it roasts.  This major time saver makes baba a totally practical dish for the average home chef and the final dip only requires a few ingredients.

This recipe includes the fundamental ingredients for baba.  You can get fancy if you like and add additional ingredients such as cumin (1/2 tsp), sumac (1/2 tsp), pine nuts, or fresh parsley to garnish but for me, less is more here.  What I want from baba is the texture and that smoky flavor, when you use fewer ingredients the flavor of everything that you add really sings.  It will complement, instead of over power, the flavor of foods that you dip into it this way.

Ingredients

  • 2 medium eggplants
  • 1/3 cup tahini
  • Juice from 1 lemon
  • 1 tsp. salt
  • 3 cloves of fresh garlic
  • 1/2 tsp liquid smoke or smoked paprika
  • Cayenne pepper to taste if you like heat

Directions

1. Preheat oven to 400F.

2. Remove the skins from the garlic.

3. Pierce tiny slits into the eggplant with a knife and press garlic cloves inside.

4. Poke a few holes in the eggplant with a fork.  This is important!  Eggplants that are roasted without holes for venting may explode. ☠️

5. Rub eggplant with oil.  - If you are oil-free, do not worry the skin of the eggplant will not be used in this recipe.  The oil helps to keep the skin in tact so that it is easier to remove later.

6. Place the eggplants on a baking tray and bake until skin is wrinkly and the eggplant is soft. Approximately 30-45 minutes depending on the size of the eggplant.

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7. Remove the eggplant from the oven and allow to cool until it is safe to handle.

8. Slice off the top and tail, cut a slit down the length of the eggplant and open it up.  The skin should come apart fairly easily.

9. Spoon out the flesh of the eggplant and place in a colander or mesh sieve and allow to drain for about 10 minutes to remove excess water.

10. Add all of the ingredients to a food processor or blender and process for 2-3 minutes.  Alternatively, you can try to mash this by hand, but a blender or food processor will yield a better texture.  Do NOT add the skin to this recipe, it is very bitter.

Serve

Serve with falafel, pita bread, use as dip for fresh vegetables, or spread on sandwiches or pita wraps.

Notes:

  • Eggplants come in all sizes and shapes so plan on adjusting seasoning to taste!  It helps to try some at your favorite mediterranean restaurant first so that you know the flavor to aim for.
  • Try to avoid using raw garlic, if you absolutely have to use 1 clove instead of 3.

 

 

barrrington goldson