Prep Time: 10 mins Total Time: 20 mins Serves: 5 servings
The key to this baba ganoush recipe is in concentrating the rich flavor of eggplant over an open flame. You can cook the eggplant indoors over a gas burner or outdoors on a gas or charcoal grill. The idea is to smoke the eggplant until well-charred and crispy on the outside, and super tender on the inside. The extra smoky and velvety tender eggplant makes the base of this dip. Yes you can also use an oven to cook the eggplant.
Ingredients: Resource from myjewishlearning.com
2 medium roasted eggplants (about 1 to 1 1⁄4 lbs each)
3 cloves garlic, smashed
1/4 cup mayonnaise
1 teaspoon salt
1 Tablespoon lemon juice
1 teaspoon minced parsley, for garnish
Preparation:
Line stovetop with aluminum foil or burner covers. Turn a burner to high heat and place eggplant directly over burner grate, turning occasionally with tongs until all sides are charred and eggplant is soft, about 5 minutes per side or 15-20 minutes total. Remove to a baking sheet and let cool completely. Drain juices, remove skin and place eggplant pulp in the bowl of a food processor.
If the roasted smoky flavor is too strong, you can bake the eggplant on a baking sheet in a 400F oven for about an hour, then cool and skin the eggplant.
Prepare eggplant according to directions above and place in the bowl of a food processor. Add garlic, mayonnaise, lemon juice, salt, and tahini and pulse 20-30 times for thick chunky results.
Season with additional lemon juice and salt to taste. Transfer to bowl, garnish with parsley, and serve with wedges of pita bread.