BEST RECIPE authentic baba ganoush




ingredients
  • 2 extra large Eggplant ( 1.5 to 1.75 lbs each)
  • 2 garlic cloves, finely minced (use a garlic press)
  • 4 tablespoons tahini paste
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 2 tablespoons plain full fat yogurt (optional, but delicious)
  • Garnish: olive oil, zaatar spice, fresh herbs like parsley, toasted pita bread.

instructions
  1. Preheat grill to medium high ( see notes for roasting)
  2. Make a foil packet with wood chips for smoking. Wrap ½ cup of wood chips ( mesquite, alder, apple)  in heavy duty foil and pierce the top, creating an opening in the foil so smoke can escape. Place this on the grill.  See photos.
  3. With a sharp pairing knife cut 1-2 inch deep slits into the eggplant, all over especially around the bigger bottom area. This will allow them to cook more evenly, and help smoke penetrate the eggplant
  4. When the foil packet is smoking, place the eggplant directly on the grill, and close the grill. Turn eggplant every 10 minutes or so and let the skin char. Cook until eggplant has collapsed and feels tender on the inside. Place the eggplant along with the smoking foil packet in a large bowl or large pan and cover tightly with foil. Let sit until cool enough to handle about 20- 30 minutes.
  5. Save the smoky liquid that is under the eggplant in the bowl. Peel the charred skin off the eggplant and using a knife, chop up the tender flesh. Place the eggplant in a strainer and strain the eggplant flesh for 10 minutes. (I know this may seem counter intuitive since you will be adding some of the “smoky” liquid back in.)
  6. Place the drained eggplant in a mixing bowl. You should have 2 cups (or 2 1/4 cups) of eggplant flesh. If you have less, see notes. Add the tahini paste , garlic, lemon, salt, yogurt and 1 tablespoon of the smoky liquid reserved from the bowl. Mix, taste, adjust salt and lemon. For a delicious richness, add 2-3 tablespoons plain yogurt ( optional).  Stir with a fork until relatively smooth.
  7. Place in a shallow serving bowl, make a circular well with the back of a spoon and drizzle with olive oil, and sprinkle with your choice of  aleppo chili flakes, zaatar spice, or sumac. Sprinkle with fresh herbs.  Serve with warm pita bread and/or veggies.

notes
You can also roasted the eggplant in a 425 F- 450F oven. Slice  in half, lengthwise, roast flesh side down, on a parchment lined sheet pan until very tender, about 60 minutes.  Test by piercing skin with a fork, and continue roasting until flesh is very tender. Scoop out flesh, drain for 10 minutes. mash with a fork and add the remaining ingredients.  To achieve the smoky flavor, add a ½ teaspoon of  liquid smoke. (Not traditional, but does elevate this and works in a pinch. Adjust salt and lemon.
This article and recipe adapted from this site

Komentar

Posting Komentar

Postingan populer dari blog ini

Cranberry Pistachio Shortbread

Gambar
Ingredients 11/4 cups all purpose flour 1/4 tsp salt 1/2 cup butter softened (1 stick) 1/3 cup granulated white sugar 1/2 tsp vanilla extract 1/2 cup pista coarsely chopped 1/2 cup dried cranberries chopped Method Mix all purpose flour and salt and keep aside.  Beat butter until smooth. (About 1 – 2 minutes) Add sugar and beat until creamy (About 3 minutes) Add vanilla extract and mix. Stir in the flour-salt mixture and mix gently. Add pistachio. Add the cranberries. Mix to combine. If the mixture is crumbly, use a few drops of water to form a dough. Place the dough in a parchment paper and shape it into a rectangle about 10 inches long and 2 inches wide. Wrap it and place in refrigerator for 2 hours. Preheat oven to 325F. Remove dough from refrigerator and slice into 1 cm thick slices. Place in a parchment lined baking sheet and bake in a 325F preheated oven for 14 – 18 minutes until the edges start turning brown. I sprayed the parchment p...
Baca selengkapnya

Dark chocolate mousse cake

Gambar
INGREDIENTS 60g Plaistowe Premium Dark Chocolate, finely chopped 50g unsalted butter, chopped 100g (1/2 cup) caster sugar 60ml (1/4 cup) hot water 50g (1/3 cup) plain flour 40g (1/4 cup) self-raising flour 1 tablespoon NESTLÉ BAKERS' CHOICE Cocoa 1 egg CHOCOLATE MOUSSE 400g Plaistowe Premium Dark Chocolate, finely chopped 100g dark chocolate (70% cocoa), finely chopped 750ml (3 cups) thickened cream CHOCOLATE GLAZE 200g Plaistowe Premium Dark Chocolate, finely chopped 185ml (3/4 cup) thickened cream 2 tablespoons liquid glucose METHOD Step 1 Preheat oven to 160C/140C fan forced. Release base of a 22cm (base measurement) springform pan. Invert. Line with baking paper. Secure in pan, allowing edge to overhang. Grease side with melted butter. Step 2 Melt chocolate, butter, sugar and water in a heatproof bowl over a saucepan of simmering water. Remove from heat. Stir in flours, cocoa and egg. Pour in pan. Bake for 25 minutes or until...
Baca selengkapnya

WHITE CHOCOLATE & ALMOND AMARETTO CHEESECAKE

Gambar
Ingredients For The Crust: 2 1/2 cup graham cracker crumbs (roughly 2 bags from a box) 1/4 cup plain almonds, chopped very fine in food processor 1/4 cup sugar 1/2 cup unsalted butter, melted 1 Tbsp. Amaretto For The Filling: 2 (8 oz.) packages Cream cheese, softened 2 (8 oz.) packages Neufchâtel cheese, softened 1 1/2 cups sugar 4 eggs 3 Tbsp. Amaretto 1 tsp. almond extract 3/4 tsp. vanilla extract pinch of salt 1/4 cup almonds, chopped very fine in food processor 2 oz. Baker's Premium White Chocolate, finely chopped For Topping: 1 (16 oz.) container sour cream 1/4 cup sugar 1 tsp. almond extract 1/2 cup sliced almonds for garnish Instructions Grease a 9 inch Springform Pan and set aside. Preheat your oven to 325 degrees. Combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto for the crust. Spread the crust into your pan evenly and half way up the sides, while pr...
Baca selengkapnya