Baba ghanouj is a signature Middle Eastern grilled eggplant purée enriched with tahini and seasoned with lemon juice and lots of garlic. The babaganoush recipe grill has a smoky, pungent flavor. Don’t forget to pierce the eggplant before you put it on the grill or over a gas flame on the stove. Note: The information shown is Edamam’s estimate based on available ingredients and preparation.
It should not be considered a substitute for a professional nutritionist’s advice. Prepare a hot gas or charcoal grill. Pierce the eggplants in several places with a fork or the tip of a knife, and place over the hot coals. Grill, turning regularly, until soft and blackened all over.
If you don’t have a grill but do have a gas stove, preheat the oven to 425 degrees. Cover the top of your stove under the burner grates with foil to facilitate cleaning. Place the grilled eggplant in a colander in the sink, and allow to cool and drain. Peel and discard the black skins, cut off the stems, and let the eggplants sit in the colander to drain for another 15 to 30 minutes. Puree the eggplant in a food processor fitted with the steel blade. Add the lemon juice, yogurt and tahini. In a mortar and pestle, pound the garlic to a paste with a generous pinch of salt.
Add to the food processor, and blend with the eggplant. Mound the puree in a bowl or on a platter, and drizzle with olive oil. Advance preparation: This dish can be made several hours ahead. The flavors are best on the day it’s made, as the garlic, lemon juice and eggplant become more pungent over time. Martha Rose Shulman can be reached at martha-rose-shulman. Be the first to leave one.
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You don’t even have to fry them if you don’t want to. Take a lesson from the chef behind Taim restaurant and use olives or harissa instead of herbs if you like with her Falafel recipe. You can even make our Chocolate Falafel. From traditional Israeli Salad to our non-traditional Israeli Fruit Salad, we have everything.