When it comes to Lebanese mezzes, you’re either Team Humus or Team Baba Ghanouj (also spelled Baba Ghanoush). Mr. Nomad roots for Team Humus while I’m a fervent supporter of Team Baba Ghanouj!
I consider myself a classy gal with posh tastes, so I’m a bit picky about my Baba Ghanouj. Not very picky. The rules are simple…
Rule #1… You do not oven roast your eggplants. If you roasted the eggplants in the oven, you’re doing it wrong. All wrong. Authentic Baba Ghanouj has a smokey flavour that you can only achieve on a grill or directly on the burners of a gas stove top.
Rule #2… You DO NOT oven roast your EGGPLANTS!
Prick the eggplants with a fork to prevent them from exploding all over your
clean kitchen or grill. Place them directly on the stovetop burners or on the grill and let them roast until the skin is charred and wilted and the eggplant is very soft. Seriously it’s not rocket science and the minimal effort needed is so worth the end result!
The smoky flavour of the eggplants is exactly what you need to make Baba Ghanouj the star of your meal!
- 1 large or 3 Long Eggplants (you'll find the long ones in China)
- 1 Garlic Clove
- 1 tablespoon Lemon Juice
- 2 tablespoons Tahini
- To Garnish: Olive Oil, Sumac, Parsley
- Prick the eggplants with a fork and place directly on your stovetop burner. Rotate the eggplants to get an even char on all sides. When all sides are charred and the eggplant is soft remove from heat and set aside until they are cool.
- Once cool, remove the skin and discard.
- Place the peeled eggplants, garlic, lemon juice, tahini and salt in a food processor and blend until smooth.
- Garnish with olive oil, sprinkling of sumac and parsley.
- Serve with pita bread, cucumbers, carrots or cherry tomatoes