This shows you the differences between two versions of the page.

Link to this comparison view

cooking:recipes:baba_ghanoush [2018/12/27 23:14] (current)
hannah created
Line 1: Line 1:
 +====== Baba Ganoush ======
 +===== Ingredients =====
 +  * 2 large Italian eggplant ((Japanese eggplant can be used, but their shape makes getting the flesh out much trickier))
 +  * 1 whole head garlic
 +  * 4 tablespoons olive oil
 +  * 1 tablespoon kosher salt
 +  * 1 lemon, zested and juiced
 +  * 4 tablespoons tahini
 +  * 1 tablespoon sumac ((the pepper of the Middle East. Bitter and lemony, it adds a distinct flavor to your Middle Eastern cooking))
 +===== Instructions =====
 +  - Heat up charcoal grill. Peel outside skin away from garlic, exposing the individually wrapped cloves. Cut away the top 1/8" inch of the head of garlic, exposing the cloves themselves inside. You should be able to see each clove. ​
 +  - Rub eggplants down with about a teaspoon of oil each, and puncture all over with a fork. Slather garlic head in oil, and wrap in foil. Place everything on the grill over direct heat. 
 +  - Lid grill for 10 minutes at a time, turning eggplants frequently. After about 30 minutes, the eggplants should have collapsed and will be considerably softer than when you started. Peel open the foil and check on your garlic -- it should be similarly soft. 
 +  - Bring everything inside. Allow eggplants and garlic to cool. Once everything can be handled, split eggplant in half and scoop their flesh into a medium sized bowl. Squeeze head of garlic into bowl. Add tahini and spices. Using a whisk, add lemon juice. Your end texture should be mostly smooth, and quite thick. ​
 +  - Cover and refrigerate for at least 1 hour before serving. ​
 +==== Notes ====