I first had babaghanoush at a Turkish restaurant, & totally fell in love with it.
What is it you may ask?
In a nutshell – roasted eggplant, tahini (a sesame based paste), garlic, lemon juice, salt, parsley, & olive oil.
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 babbaganoush, & am totally in love – it tastes nothing like eggplant to me this way.
The babaghanoush gets a smoky flavor from being roasted, as in roasted to a char.
Lightly spray grill with cooking spray for easy turning.
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 15-20 minutes, & then very carefully turn. Roast an additional 15-20 minutes, until the eggplant is so charred that you are completely sure that it is inedible.
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 then, while mixing, slowly drizzle 1/4 cup olive oil into mixture. Continue to mix until it is thoroughly incorporated.
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.
2 medium sized egg plants
3 Tablespoons tahini
2 Tablespoons lemon juice
3 minced garlic cloves
1/4 cup chopped parsley
1/4 cup extra virgin olive oil
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, & while mixing, slowly drizzle in olive oil.
Stir in parsley, & add salt to taste.
Serve with lavas(h), naan, roti, pita chips, veggies, or crackers.