Baba Ganoush with Eggplants
Author: WildAJA
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The literal meaning of baba ganoush is “spoiled dad,” referring to the fact that when you eat it, you just can’t help but feel a bit spoiled!
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Ingredients:
Number of portions: 4
2
smaller eggplants
Tahini paste
1 to 2 Clove(s)
fresh garlic
lemon juice
coconut sour cream (optional)
Acc. to taste
salt and pepper, If you like, add a bit of cayenne pepper for heat
extra virgin olive oil
Preparation:
Preparation time: 30-60 min.
- Cook the eggplant either by grilling it over an open flame or by roasting it in a hot oven. If grilling, place the whole eggplant over medium-high heat, turning it occasionally until the outside is charred and the flesh is soft, which takes about 15 to 20 minutes. Alternatively, if roasting, cut the eggplant in half, place it with the flesh side down on a well-oiled baking sheet, and roast it at 425°F for approximately 40 minutes, until the eggplant becomes very soft and fully cooked.
- After cooking, allow the eggplant to cool and drain properly. Place the cooked eggplant in a colander and use a knife to open it up a bit, aiding in faster cooling and the removal of excess juices. Press down on the eggplant with the back of a spoon to ensure that any excess liquid drains out effectively. Remove the eggplant's skin. Once the eggplant has cooled sufficiently to handle, peel off the charred skin along with the stem, and discard it. Note that if you roasted the eggplant, you may simply need to scoop out the flesh with a spoon.
- Gently combine the eggplant with the tahini and other remaining ingredients. Ensure that the eggplant is fully cooled and drained of excess water before transferring it to a large bowl. Add in the tahini (about ¼ cup for a rich, nutty flavor), minced garlic, fresh lemon juice, and, if you choose, the optional secret ingredient, approximately 1 tablespoon of Greek yogurt. Season the mixture with a generous pinch of kosher salt, and, if desired, a touch of sumac and Aleppo pepper or red pepper flakes for some heat. Use a wooden spoon to gently mix everything together.
- Chill the baba ganoush. If you have the time, cover the baba ganoush and refrigerate it for a little while or set it aside while you work on other tasks.
- Serve by spreading the baba ganoush on a serving plate or bowl and drizzling it with extra virgin olive oil. Finish it off with toasted pine nuts and fresh parsley.
Author: WildAJA
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