This Baba Ghanoush Is authentic, smoky and delicious.
Eggplant lovers unite. Make this baba ghanoush.
Note: the written recipe has been improved since the video was originally made: now it’s easier and cleaner.
Baba Ghanoush
Servings
4 Servings
Ingredients
- 2 medium-sized eggplants
- ½ cup of raw tahini
- 1 tablespoon lemon juice
- 2 small cloves garlic minced (cut very, very small)
- Kosher salt to taste
- Freshly cracked black pepper optional, to taste
- Extra virgin olive oil for garnish
- Fresh parsley for garnish
Instructions
- With a fork, prick a couple holes in the eggplants. Wrap each eggplant in two layers of aluminum foil. Place them directly on a stovetop flame on medium heat for about twenty minutes, rotating every 5 minutes, until they smell very smoky. Or, you can use a grill and skip the foil.
- Allow the eggplants to cool.
- Over the sink, unwrap the foil and place the eggplants in a strainer. Peel off the skin with your hands and sliced the eggplants in half. Some liquid will drain out into the sink. Remove the seeds (optional- sometimes the seeds are bitter).
- Place the eggplant in a bowl. Add raw tahini, lemon juice, garlic and salt.
- Mash with a fork. If it’s too liquidy, add more tahini. Taste and adjust lemon and salt to taste.
- Garnish with parsley and serve cold, room temperature or warm.
You could try that but I would add lemon only to taste.
Sounds good thank you!
It’s usually best to cover it tightly so no oxygen gets in, maybe place in a container and cover with plastic wrap before placing a lid on. Still it is really best fresh and maybe lasts a day or two.
Thank you so much for the info, would it make sense to add more lemon juice or olive oil before severing after its been stored?
Really good recipe, do you have a good strategy on how to store it and keep it fresh? I noticed that when I used it the following day it turned into like a jello like substance. This was somewhat resolved with mixing it, but I would like it to stay it's creamy texture.
Best to use a broiler, it works great that way too and is actually less messy than the stove.
Thanks so much, I will fix
Question? I have an electric stove top and no outdoor grill. Any other suggestions on how to prepare the eggplant.
Looks yummy and easy and I am heading out to the store to get eggplant to make it for tonight. However, Just a quick correction…there is a word missing in #3 and you are missing a” k” in #5:
3. Over the sink, unwrap the foil and place the eggplants in a strainer. Peel off the skin with your hands and (add cut or slice?) the eggplants in half.
5. Mash with a for. (add “k” to become “fork”)
Love your recipes!!!! Thank you for your inspiration to become great kosher cooks!