Unfortunately, I didn’t realize that their recipe used dairy & I was very sad. As I was lamenting to a friend, she reminded me that mine was way better than theirs anyways (thanks Sandee!) & SO much cheaper. Here’s my oil free adapted recipe, & now I will continue to eat baba ganoush to my heart’s content.
This is a repost & adaptation from a post Sept 13, 2014.
For any of those eggplant haters out there – I’m with you. My mom made it when I was a kid – hated it. I tried it several different ways as an adult, & just hated it. Then I had baba ganoush, & am totally in love – it tastes nothing like eggplant to me this way.
The baba ganoush gets a smoky flavor from being roasted, as in roasted to a char.
Place two medium sized egg plants on the grill (some recipes say poke them, but they fill with steam & cook better without holes). While they can be roasted on a gas range, or in the oven, a grill really brings out the smoky flavor.
Grill for 10-15 minutes, & then very carefully turn, using tongs. Roast an additional 15-20 minutes, until the eggplant is so charred that you are completely sure that it is inedible (you may find that it has exploded or burst from the interior steam – no worries.)
Remove from grill, wrap in foil & let it steam for 15 minutes.
Carefully make a lengthwise slit in the eggplant & open. With a spoon, scrape out all of the flesh from the inside of the eggplant.
Place flesh into a salad spinner & gently spin to remove excess liquid.
Place in a bowl, & add three minced garlic cloves, & two Tablespoons of fresh lemon juice. Mix until it becomes creamy.
Mix in three Tablespoons of tahini, & three Tablespoons of coconut milk until
Stir in 1/4 cup chopped parsely.
Season with 1/4-1/2 teaspoon of salt (to taste).
Serve with lavas(h), naan, roti, or pita chips/bread, crackers or veggies.
Smoky Baba ganoush
2 medium sized egg plants
3 Tablespoons tahini
2 Tablespoons lemon juice
3 minced garlic cloves
1/4 cup chopped parsley
3 Tablespoons coconut milk
Sea salt to taste
Roast egg plant on gas grill for 30-40 minutes, until blackened & charred, turning once.
Enclose in foil & allow to sit for 15 minutes.
Carefully scoop out flesh (discard charred bits), & place in a salad spinner, & gently spin to remove excess liquid.
Place in a medium sized bowl & mix until creamy with lemon juice & garlic.
Add tahini, & coconut milk.
Stir in parsley, & add salt to taste.
*Note all ingredients can also be blended in a food processor or blender if a creamier consistency is desired.
Serve with lavas(h), roti, baked tortilla chips, veggies, or crackers.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com