This appetizer, or side dish, is a classic levant region recipe consisting of mashed cooked eggplant that is mixed with seasonings, olive oil, lemon juice, and tahini. Interestingly enough the baba Ganoush we eat most often in the United States is actually something called Mutabbal.
Authentic baba ganoush does not use tahini and is usually garnished with pomegranate molasses or seeds and olive oil while being mixed with tomatoes and other veggies. So not to confuse anyone, we’ll stick with the version we most commonly eat here in the US.
Ingredients:
• 2 large eggplant [aubergine], about 3 pounds total
• ¼ cup garlic confit
• ¼ cup tahini
• juice of 1 lemon
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne
• ¼ cup garlic confit oil
• sea salt to taste
Makes 4 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures [Method]:
1. Preheat the grill to high heat, 450°F to 550°F [230/240°C].
2. Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.
3. Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
4. Add the eggplant to a food processor and process on high speed until smooth.
5. Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.r />
7. Serve and optional garnishes of olive oil, cayenne, and chopped parsley.
Chef Notes:
Make ahead: This can be made up to 1 day ahead of time. Simply keep it covered in the refrigerator until it is ready to be served.
How to Store: Keep covered in the refrigerator for up to 3 days. Baba Ganoush does not freeze well.
If you would like to make a classic baba ganoush instead of Mutabbal, remove the tahini, and garnish with pomegranate syrup or seeds, as well as olive oil. In addition, there is no need to process it in a food processor, simply chop with a knife or mash with a fork.
You can use either raw or roasted tahini in this recipe.
If cayenne is too spicy simply substitute with paprika.
There will be plenty of garlic confit and roasted garlic olive oil left over after this recipe and both will keep in the refrigerator for up to 7 days.
When the eggplant is done roasting the outside skin will firm up and be slightly crispy.
