Wait! I know you're probably not feeling super excited about a pile of onions. But don't turn up your nose! Here in the U.S., we've...Read More
Anything with tahini, garlic, and lemon is on my “go” list, but until two days ago, I’d never made baba ganoush myself.
I love when my dad makes it, but eggplant and I have a rocky relationship. But I decided to challenge myself to eat vegetables I don’t usually eat, and I revisited my ol’ purple pal. This recipe is pretty fool-proof. I tried it with just 2 tablespoons tahini but it really needs the full 1/4 cup to sing.
Makes 2 1/2 cups | Prep 10 minutes | Cook 20 minutes | Whole30 compliant
2 pounds globe eggplant, about 2
1/4 cup tahini
1 teaspoon salt
3 tablespoons lemon juice
2 garlic cloves, roughly chopped
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
Preheat a gas grill or broiler on high heat with the lid closed, about 10 minutes.
Cut the eggplant in half lengthwise and use a sharp knife to cut a few diagonal score lines in the flesh. Place face down on the grill, close the lid, and grill for 5 minutes. Turn the eggplant face up, close the lid, and grill for an additional 10 minutes, until the skin is blackened and the eggplant is very tender (almost squishy). Set aside to cool.
While the eggplant cools, place the tahini, salt, lemon juice, garlic, chili powder, and cumin in the bowl of a food processor.
Scoop the roasted eggplant pulp out of the skin and place in a colander to drain extra moisture for 3-5 minutes. You should have about 2 cups of eggplant. Place it in the food processor and puree to your desired consistency.
To serve the traditional way, spread the baba ghanoush on a plate or in a shallow bowl and drizzle with olive oil, parsley, and sesame seeds. Use raw veggies and olives to scoop it into your mouth with abandon. Baba ghanoush tastes best at room temperature, but should be stored in the fridge. Its delicate flavor will hold up for 2-3 days.
You Know How You Could Do That?
Oven method: Place the oven rack in middle position and preheat oven to 500 F. Cover a large baking sheet with parchment paper. Poke the whole eggplant a few times with a fork and place on the baking sheet. Bake for 40-50 minutes, until the eggplant is very soft and beginning to collapse. Allow to cool, then follow the instructions above.