Baba ghannouj is some serious stuff to make. And I make it just the way as my Lebanese top chef friend taught me! And she would strangle me if I put them in the owen! You cannot get the really smokey taste that way! So put the egg plant at the barbecue and let it stay there until it is soft and burned on all sides.
Here comes the recipe:
3 medium sized egg plants
2 table spoons fresh lemon juice
2 table spoons tahini
a touch of salt
1-2 garlic cloves
Peel the egg plant when it has cooled down, and everything into a mixer.
When done, top with some olive oil and some summak if you like.
Serve with fresh veggies and pita bread.
Or just eat it as it is..
The summer is still here, and what can be better than a salad, Tsatsiki and some Baba Ghanoush. The way to do it I’ve learned from some Lebanese friends. And it is fantastic! Here is Hanady’s recipe;
1 large or 3 Long Eggplants
1 Garlic Clove
1 tablespoon Lemon Juice
2 tablespoons Tahini
To Garnish: Olive Oil, Sumac, Parsley
Prick the eggplants with a fork and place directly on your stovetop burner. Rotate the eggplants to get an even char on all sides. When all sides are charred and the eggplant is soft remove from heat and set aside until they are cool.
Once cool, remove the skin and discard.
Place the peeled eggplants, garlic, lemon juice, tahini and salt in a food processor and blend until smooth.
Garnish with olive oil, sprinkling of sumac and parsley.
Serve with pita bread, cucumbers, carrots or cherry tomatoes