Baba Ghannouj
Smoky Eggplant Dip
Photo by Jennifer Harington Brizzi
I love this classic Middle Eastern dip even more than its cousin the ubiquitous hummus. Lemony Baba is lovely simply with pita dipped in it or in cucumber sandwiches. Please use locally grown, in-season eggplants if possible.
2 pounds small eggplants, cooked according to note below
Extra-virgin olive oil to taste
2-3 cloves garlic, minced (about 1 tablespoon)
1/3 cup sesame tahini
1/2 teaspoon salt, or more to taste
5 tablespoons lemon juice, or more to taste (about 1 and ½ lemons)
Dash paprika
Pita bread triangles for scooping, slightly toasted if you like
Optional sprinklings: toasted pine nuts, powdered sumac, chopped Italian parsley and/or tomatoes, Mediterranean olives, or pomegranate seeds
After cooking method of your choice (see note below), let eggplants cool enough to handle. Remove skins and scrape flesh into a medium mixing bowl. Mash for a few minutes with a potato masher.
Put minced garlic in bowl of food processor or blender. Add tahini and salt and process briefly. Add eggplant and pulse, processing only until mixture is mixed; don't purée to mush.
Add lemon juice and mix again. Taste for salt and lemon, and add more if needed. Chill an hour or longer.
Serve by spreading out on a plate or platter and drizzling daintily with a little paprika and olive oil, plus any of the optional toppings you like.
Note: To cook your eggplant, there are a few options:
2 pounds small eggplants, cooked according to note below
Extra-virgin olive oil to taste
2-3 cloves garlic, minced (about 1 tablespoon)
1/3 cup sesame tahini
1/2 teaspoon salt, or more to taste
5 tablespoons lemon juice, or more to taste (about 1 and ½ lemons)
Dash paprika
Pita bread triangles for scooping, slightly toasted if you like
Optional sprinklings: toasted pine nuts, powdered sumac, chopped Italian parsley and/or tomatoes, Mediterranean olives, or pomegranate seeds
After cooking method of your choice (see note below), let eggplants cool enough to handle. Remove skins and scrape flesh into a medium mixing bowl. Mash for a few minutes with a potato masher.
Put minced garlic in bowl of food processor or blender. Add tahini and salt and process briefly. Add eggplant and pulse, processing only until mixture is mixed; don't purée to mush.
Add lemon juice and mix again. Taste for salt and lemon, and add more if needed. Chill an hour or longer.
Serve by spreading out on a plate or platter and drizzling daintily with a little paprika and olive oil, plus any of the optional toppings you like.
Note: To cook your eggplant, there are a few options:
- Traditional and smokiest-tasting is to grill it over coals. Prick your eggplants in a few places with a fork, then brush lightly with olive oil. Cook over hot coals, turning occasionally with tongs, until skin is dark and flesh is squeezeably soft.
- If the eggplants are skinny you can hold them with tongs over a gas flame until slightly charred, turning frequently.
- Roast them in the oven (prick all over with fork and put on a baking tray. Cook at 400˚ F for 30-60 minutes or until soft—timing will depend on the thickness of the eggplants. Poke periodically to test for squishiness.
- Place in a pan where they fit laying down and cover and cook stovetop over medium-low heat, turning occasionally. Again, timing will vary depending on eggplant size.
