Recipe: Baba G’noush
Given the choice between baba ganoush and hummus, Eva goes with the eggplant. That said, they are wonderfully complementary when served together — add a little salad and some bread and you have a complete meal. This is not a traditional recipe — think of it as suggested amounts and a method that will get you there.
Ingredients
Large eggplants - 2
Lemons - 1 to 3
Garlic cloves - 2 to 3
Tahini - ½ to 1 cup
Salt - to taste
Directions
Prick each eggplant 3 times with the tip of a sharp knife — this prevents them from bursting during cooking. If using a grill, place them directly on a hot, preheated grate. If using a broiler, set it to high and place the eggplants on a foil-lined tray underneath. Either way, turn them every few minutes to char on all sides. You are looking for the skin to blacken and the eggplant to collapse in on itself — that is when you know it is done. Set aside and cool completely.
Once cool, peel the eggplants and gently scrape the inside of the skin to get as much of the flesh as possible. Set aside.
In a food processor, combine 2 garlic cloves, the juice of 1 lemon, 1 teaspoon of salt, and half the eggplant. Puree until the garlic is finely chopped and the mixture is smooth.
Add half a cup of tahini and process again. Taste. You should be able to clearly taste the lemon, salt, and tahini. If any of the three needs more presence, add slowly: half a lemon at a time, a teaspoon of salt, a quarter cup of tahini.
Add the remaining eggplant and pulse to chop it in, but not puree — you want some texture here. Taste once more, adjust seasoning as needed, and serve.
Notes
Fire is what sets this baba ganoush apart. The char — whether from a grill or a broiler — is not just about cooking the eggplant through; it is what gives the dip its depth and smokiness. Don't rush it.