Hmmm, this was the first time I've actually tried Baba Ganoush, and it's not too shabby! For those of you who have a problem with hummus, which is made with garbanzo beans, this should be a great alternative. Serve with raw veggies or baked pita chips.
A few notes:
--- This recipe calls for tahini, or sesame paste. You can usually find it at your local health food store, but even mainstream grocery stores carry it these days.
--- The recipe also instructs you to grill the whole eggplant first. I skipped this and just broiled it in the oven for the same amount of time, then I lowered the temperature for the remainder.
--- I found it easier to "filet" the flesh of the eggplant away from the skin, as opposed to peeling it off... FYI.
--- I also found it easier to just throw everything in the food processor, rather than mash the eggplant by hand.
--- One more thing: it says to serve at room temp, but I like it chilled. Be like Burger King and "Do it your way". Also, I find that the olives are a nice salty touch...
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 (I added about 1-1/2 tsp)
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata
Directions:Prep Time: 15 minsTotal Time: 35 mins
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.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg