Baba Ganoush is one of those dishes that you either love or hate. Almost everyone I eat Middle Eastern food with does not want to order the Baba.Jump to Recipe
The recipe is so easy to put together as long as you have a smoker. The eggplant is brushed with olive oil, and then, put in the smoker and cooked until soft. The eggplant takes on the smoke beautifully and I challenge anyone to say that they do not like eggplant. AJ (my wife) do you hear me?
Now, I have to say, my friend Guillermo, a Kosher caterer and unbelievable cook, makes the best Baba Ganoush I have ever had. I do not know what he does but it is awesome. When I make it, it is not nearly as good. And the basic ingredients are only the eggplant, olive oil, tahini and lemon juice. I am not a big nut fan and the tahini is very nutty. So I need to learn what he does.
I find people are not big fans of eggplant. Why is that? I don’t know. I think the eggplant is very versatile and very meaty. Some dishes I have made that I really enjoy include this GLUTEN FREE SPINACH EGGPLANT LASAGNA. How about this EGGPLANT IN A GRILLED SANDWICH. Or one of my Zahav favorites CHARRED EGGPLANT.
The Smoking and Assembling of the Baba Ganoush.
The Baba Ganoush plated.
- 2 Whole Eggplants
- 2 Tbsp Tahini
- 1 Clove Garlic minced
- 1 Tbsp Lemon juice
- 1/2 Tsp Sumac
- 1 Tsp Salt
- 1 Tsp Black pepper
- 1/4 Cup Olive oil
Preheat the the smoker to 350 degrees. Trim the top of the eggplant and cut in half. Sprinkle the eggplant flesh with salt and pepper; let it sit for a few minutes to “sweat out” some of the mositure. Brush with olive oil and add to the smoker. Cook for 35-45 minutes or until the eggplant fully softens through. Remove from the smoker and set aside to cool. When the eggplant has cooled, scoop the flesh out and set aside. Transfer eggplant flesh to the bowl of a food processor attached with a blade. Add the tahini, garlic, lime juice, salt, pepper and sumac. Pulse or run the food processor on short pulses just until everything is blended. Transfer the baba ganoush spread to a small bowl. Cover and refrigerate for an hour. Just before serving, top the baba ganoush with a sprinkle of sumac and olive oil. Enjoy!