Baba Ganoush. What a funny sounding name.
I can’t say that I have always known what Baba ganoush was. In fact, I am sure, at one time or other, I probably thought it was something some sheik in the Sahara dessert was yelling from his tent — “hey, bring me my baba ghnoush”. As far as I knew that could have meant his slippers, his camel, or his wife. I never really gave much thought to what it was or what you did with it.
Then one time I remember seeing this dip and thinking it was hummus and was told it was Baba Ganoush and it was made from eggplant.
So today I found myself with an eggplant (I was going to grill) that had been sitting out on my counter for a couple of days, and my husband doesn’t liked grilled eggplant anyway; so instead of making something he probably wasn’t going to eat, I decided to try this Baba Ganoush recipe. I had the tahani, lemon, garlic, olive oil and even some very nice pita I had bought down in Houston. So, why not make a little appetizer we can enjoy out by the pool at the end of the day while hub’s grilling our pork chops. Oh, how I like summer and nice weather here in Texas (when it isn’t scorching hot) and the main reason is that my husband does most of the cooking outside and he still LOVES his Kamoto Joe ceramic smoker.
Sometimes this dip is called Caviar d’aubergine and is a very tasty and easy to make spread that can be made several days in advance as it only improves with age. Hope you will try this.
Do you have your favorite dip/spread that guests drool over? If so, leave a comment on what they are.
This was the best pita ever.
Put the eggplant on top of your gas grill burner (or do in broiler) and cook until it looks charred on the outside.
Put the grilled halved eggplant onto a cookie sheet, drizzle with some olive oil and bake in oven for 20-25 minutes until soft.
Soft and tender.
Using my mini bowl that goes with my 16 cup (has three bowls) Cuisnart food processor. Love it.
You can scoop out the eggplant, or I found it easier to turn cut side down and peel off the skin. It was easier than scooping.
Put the eggplant in the processor with the tahani, garlic, parsley and seasoning.
2 large eggplants
2 Tbsp. lemon juice (plus 1+)
1/4 c. tahini
4 cloves garlic, peeled
1/4 c. olive oil, plus 1 Tbsp.
1/4 tsp. chile powder, or more to taste
1/4 tsp. cumin
dash of cayenne pepper, or to taste.
pita bread, cut in triangles
handful of flat-leaf parsley or cilantro leaves
Pierce the skins of the eggplants a few time then char the outside of the eggplants over the flame of your gas burner. Turn frequently until they are charred on the entire surface. If you don’t have a gas stove, char them under the broiler.
Preheat oven to 375. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 20-30 minutes until very soft.
Let eggplants cool before handling. Scoop eggplant flesh out of the skins into the bowl of a food processor. Add the lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth.
If using pita bread instead of purchased pita chips, cut them, spray with some olive oil spray and bake in 325° until crunchy.
Serve with pita chips or fresh sliced vegetables.