Baba Ghanoush. What's Your Recipe?
I'm making baba ghanoush for a dinner party this weekend, and after rummaging through a stack of my favorite recipes, I have yet to find the one I've used in the past. I am utterly addicted to the smoky flavor and creamy consistency of baba ghanoush; I could eat a whole bowlful myself. Maybe that's why I don't make it very often.
But now I find myself without the recipe I've relied on in the past. I've been looking around for a replacement, and have to admit that this Martha Stewart recipe looks pretty darn good, and simple too: eggplant, garlic, tahini, and lemon juice.
But I'm open to other ideas. Do you have a family or favorite baba ghanoush recipe you rely on? Won't you share it with me?
Baba Ghanoush
Ingredients:
2 medium eggplants (about 2-1/2 pounds)
1 garlic clove, chopped
4 tablespoons tahini (sesame-seed paste)
3 tablespoons freshly squeezed lemon juice
1 teaspoon salt
Pinch of freshly ground pepper
2 tablespoons olive oil
Chopped fresh flat-leaf parsley, for garnish
Directions:
1. Preheat oven to broil. Place eggplants on a rimmed baking sheet lined with aluminum foil. Broil until skin is charred, turning as each side blackens, about 12 minutes.
2. Reduce oven heat to 425 degrees. Continue cooking until flesh is very soft, 12 to 15 minutes. remove from oven, and let stand until cool enough to handle. Slit open eggplants. Scrape out seeds with spoon (don't worry if some seeds remain), and discard. Slice off tops, and remove skins. discard.
3. Place flesh in a food processor, and pulse until smooth. Add remaining ingredients except parsley. pulse a few more times to combine. Transfer to a serving bowl, and garnish with parsley. Serve immediately.
Makes 2-1/4 cups.
www.marthastewart.com
--Tracy Schneider
Maria on March 11, 2010 at 04:17 PM
I've only had this in restaurants and was interested to learn how to make it myself. I will have to give this recipe a try and see if it tastes as good as the place I normally get it from! Thanks for the post!
Tracy Schneider on March 11, 2010 at 10:44 PM
Thanks, Maria. Do let me know what you think. Restaurants sometimes share their recipes with the public, so if the baba ghanoush from your favorite spot is better than this one, you might ask the chef to share the recipe with you (and with us)!