BABA GHANOUSH

ABOUT 2½ cups Baba ghanoush is a Lebanese dish, but cooks in Egypt, Turkey, India, and even Romania have their own versions: a little more tahini here, onion instead of garlic there. Slightly smokey and laced with garlic and sesame, baba ghanoush is as much fun to eat as it is to say. “Baba” means father in Arabic, so I guess it’s no accident that my dad taught me his way to make this timeless dish. INGREDIENTS • 2 pounds (907 g) globe eggplant, about 2 • 1/4 cup (960 ml) tahini • 1 teaspoon salt • 3 tablespoons (45 ml) lemon juice • 2 garlic cloves, roughly chopped • 1/8 teaspoon (40 ml) chili powder • 1/8 teaspoon (40 ml) ground cumin • OPTIONAL GARNISHES: • extra-virgin olive oil • a handful of fresh parsley leaves, minced • 1 teaspoon (5 ml) toasted sesame seeds Bonus! Tahini Dressing Recipe: Omit the eggplant and reduce garlic to one clove. Use the dressing as a dipping sauce for vegetables or drizzle it over cooked meat. DIRECTIONS 1. Preheat a gas grill or broiler on high heat with the lid closed for about 10 minutes. 2. Cut the eggplant in half lengthwise and use a sharp knife to cut a few diagonal score lines in the flesh. Place your face down on the grill, close the lid, and grill for 5 minutes. Turn the eggplant face up, close the lid, and grill for an additional 10 minutes, until the skin is blackened and the eggplant is very tender (almost squishy). Set aside to cool. 3. While the eggplant cools, place the tahini, salt, lemon juice, garlic, chili powder, and cumin in the bowl of a food processor. 4. Scoop the roasted eggplant pulp out of the skin and place it in a colander to drain extra moisture for 3-5 minutes. You should have about 2 cups (480 ml) of eggplant. Place it in the food processor and puree to your desired consistency. 5. To serve the traditional way, spread the baba ghanoush on a plate or in a shallow bowl and drizzle with olive oil, parsley, and sesame seeds. Use raw veggies and olives to scoop it into your mouth with abandon. Baba ghanoush tastes best at room temperature but should be stored in the fridge. Its delicate flavor will hold up for 2–3 days. YOU KNOW HOW YOU COULD DO THAT? 1. OVEN METHOD: Place the oven rack in middle position and preheat oven to 500 F (260°C). Cover a large baking sheet with parchment paper. Poke the whole eggplant a few times with a fork and place on the baking sheet. Bake for 40–50 minutes, until the eggplant is very soft and beginning to collapse. Allow to cool, then follow the instructions above.

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Baba ghanoush is smoky eggplant at its best: whole eggplants grilled until the skins blacken and the flesh turns almost creamy, then pureed with tahini, lemon, garlic, and warm spices. It is the dip that makes raw vegetables feel like a feast. Serve it at room temperature with good company.

Pro Tips

• Char the eggplant properly. The skin should be blackened and the flesh almost squishy, since that is where the smoke comes from.
• Drain the roasted pulp in a colander for 3 to 5 minutes before pureeing. Watery eggplant makes a thin dip.
• Score the cut flesh with a few diagonal lines before grilling so the heat reaches the center evenly.
• No grill? Roast whole eggplants at 500 F for 40 to 50 minutes until they collapse, then proceed exactly as written.
• Serve it the traditional way, spread on a plate and drizzled with olive oil, parsley, and toasted sesame seeds.

Frequently Asked Questions

How long does baba ghanoush keep?

It holds its delicate flavor for 2 to 3 days in the fridge. Let it come to room temperature before serving, since that is when it tastes best.

Can I make baba ghanoush without a grill?

Yes. Roast the eggplants at 500 F on a parchment-lined sheet for 40 to 50 minutes until very soft and collapsing. The smoke is subtler, but the dip is still wonderful.

Why is my baba ghanoush watery?

The eggplant usually was not drained after roasting. Scoop the pulp into a colander for a few minutes before pureeing and the dip thickens right up.

What do I serve with it?

Raw vegetables and olives are the classic scoops, and it also works as part of a spread alongside grilled meats.

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