Baba Ganoush

Roasted eggplant blended with tahini and spices.

Roasted eggplant blended with tahini and spices.

A lower calorie alternative to hummus which tastes more or less like a lighter hummus, this works as a dip for vegetables, chips, a spread on pita bread or in a sandwich, just do me a favour and don’t eat it like you’d eat yogurt. It’s not a meal on its own.

Oh, and unlike hummus, this recipe doesn’t require a food processor to make! Sure, use one if you have one, but don’t go out and spend money unless you need to! And in this case you don’t! (´・ω・`)

Ingredients
1kg eggplant (about 2 medium eggplants)
1/4 cup tahini
1 lemon
2-3 garlic cloves
1/2 tsp ground cumin
1/2 tsp salt
Pepper to taste
1 1/2 tbsp olive oil
Cilantro/Parsley

Pre-steps
1. Roast eggplant in the oven; preheat to 400F and poke holes in eggplant(s) with a fork
2. Grease baking sheet and turn eggplant occasionally until all sides are cooked
3. If your oven has a broiler, turn it on after baking and let the outside get nice and wrinkly so it’s easier to peel.
4. Dump eggplant in iced water, let it sit for 30 minutes until it cools then peel and drain in a strainer to bring down the bitterness. (place in strainer and put something heavy on it, like a plate and a can of chickpeas that you should later use to make hummus)
5. Cut the eggplant into smaller slices so they’ll fit in a food processor.

Steps
1. Add tahini to food processor and squeeze lemon juice through a strainer, process
2. Add seasoning (garlic, cumin, salt/pepper, olive oil, cilantro), process
3. Add eggplant slices and process until no chunks of eggplant are left. If you don’t have a food processor, just chop the eggplant into smaller slices and mush with a potato masher with your spices until it’s as smooth as you want it.
4. Wrap up bowl with plastic wrap and chill in the fridge overnight, or a few hours to let the flavours develop.

Notes:
Use a male eggplant if you can. Check out this video for Chef John’s tutorial on how to “sex an eggplant”. (´・ω・`) You can even try his recipe too, as it’s very different from my own.

The best method for roasting your eggplants is debatable. If you have a grill and you’re not too lazy to go outside like me, grilling is probably the best choice. The overall goal is to mildly cook the insides while turning the outside into a very wrinkly, crusty skin that can be easily peeled away. Remember, the uglier the better!!! The broiler trick is your second best option. Simply baking may work, which is how I did it the first time, but it’s a real pain to peel…

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About Chef Treble

Feed me weird things.

Posted on July 26, 2015, in Dips & Sauces, Greek / Mediterranean, Vegetarian and tagged , , , , . Bookmark the permalink. Leave a comment.

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