Ingredients
- 1 eggplant
- 2 cloves garlic
- 2 ounces fresh lemon juice
- 2 tablespoons tahini
- 1/2 bunch parsley, leaves only
- Salt and pepper
Directions
Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutes.
Remove eggplant from the grill and let cool.
Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it's bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor.
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By ukahbob
on May 13, 2013
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He makes the recipe a bit different on Good Eats. In the show, he squeezed out the grilled eggplant wrapped in plastic warp. I tried that and it failed. I should have peeled it like it says online!
Still turned out great. I added pomegranates in the food processor and it was really good!
Any master chef should have a good Baba Ghannouj recipe in their bag!
By janvan718_12745790
marietta, 49
on October 15, 2012
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Outstanding. I saw Alton make this on TV. Followed the directions exactly and it was very tasty.
By Heather-leigh
on September 26, 2012
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I like this as a basic recipe, but there was way too much lemon. The babaganoush came out extremely sour and I usually like a lot of lemon. In fact, I hand squeezed my lemon juice and came out just shy of the recommended 2 oz. I tried to balance it by adding more tahini, but it didn't work. It's edible, but I won't be serving it to guests.
I love Alton Brown, but I think the lemon juice should be modified.
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