Baba Ghanoush
- Level: Easy
- Yield: 4 servings
- Total: 40 min
- Active: 20 min
Ingredients
Baba Ghanoush
1 large Italian eggplant
Salt, to taste
1/4 cup Basic Tahini Sauce, plus more for garnish, recipe follows
1 clove garlic
1 tablespoon olive oil, plus more for garnish
Garnish
cherry tomatoes, halved
Toasted pine nuts
Ground sumac
chopped parsley
Basic Tahini Sauce
1 head garlic
3/4 cup lemon juice, from about 3 lemons
2 cups high-quality tahini, preferably Soom brand
1 1/2 teaspoon salt
1/2 teaspoon ground cumin
Ice water, as needed
Directions
- Place eggplant directly on a gas burner and roast over medium-low heat. Turn until charred and blistered all over, about 5 minutes per side. Remove from heat, place in a bowl, cover the bowl with plastic wrap, and let cool for 10 minutes (this will make it easier to remove the charred skin).
- When the eggplant is cool enough to handle, remove to a cutting board, make a cross-cut to open, and scoop out 1 cup of the flesh into another bowl. Add a pinch of salt and ¼ cup Basic Tahini Sauce and mix. Grate in about ¼ teaspoon garlic, followed by the olive oil, and mix again. Garnish with more Basic Tahini Sauce, pine nuts, cherry tomatoes, salt, sumac, parsley, and more olive oil, and serve. (Note: Video for how to make the Basic Tahini Sauce can be found in Michael Solomonov's Hummus recipe.) To make the Basic Tahini Sauce: Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon salt. Blend on high for a few seconds until you have a coarse purée. Let the mixture stand for 10 minutes so the garlic can mellow.Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tahini to the bowl, along with the cumin and 1 teaspoon salt. Whisk the mixture until smooth; the sauce will lighten in color. Whenever the tahini seizes up or tightens, add ice water bit by bit (about 1.5 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.