Choose eggplant that could be very agency when squeezed, and pretty slender, which frequently means fewer seeds. The bitter baba you’ll have had at times is attributable to the prepare dinner not eradicating the seeds from the eggplant earlier than mashing it up. Try this, and also you’ll have a a lot totally different baba gannouj in your plate than you’d in any other case. Use at the very least two eggplants, since eradicating the seeds reduces the quantity of eggplant you’ve left to work with. Don’t skip the pomegranate seeds if in any respect potential; they add lovely shade to the dip and a scrumptious tart taste too.
PREP: 5 minutes | COOK: half-hour | TOTAL: 35 minutes | SERVINGS: 6
Substances
▢2 agency globe eggplant
▢3 tablespoons tahini (well-stirred earlier than measuring)
▢1 teaspoon kosher salt
▢1 clove garlic, minced
▢2 tablespoons freshly squeezed lemon juice
▢Few grinds of black pepper
▢additional virgin olive oil, for drizzling
▢2 tablespoons pomegranate seeds
Directions
1. Char the eggplant by poking just a few holes in them with a knife or skewer (so the pores and skin received’t burst). Prepare dinner them on a sizzling barbecue, a low flame on the gasoline burner, or below the broiler. In the event you’re broiling the eggplant, place them on a parchment lined baking sheet just a few inches below the broiler. Regardless of the warmth supply, flip the eggplants over midway by means of cooking (use tongs) to char them evenly. When the pores and skin is blistered and the eggplant could be very smooth, take away them from the warmth. Underneath the broiler this takes about half-hour.
2. When they’re cool sufficient to deal with, peel the pores and skin off along with your fingers and reduce away the stem finish. Open the eggplant and pull out the traces of seeds, and discard them.
3. Chop or mash the eggplant till it varieties a dip-like texture. In a bowl, mix the eggplant with the tahini, salt, garlic, lemon juice, and black pepper. Style and regulate the seasonings, then spoon the baba gannouj onto a plate. Make some swirls within the eggplant with the again of the spoon, and drizzle olive oil excessive. Sprinkle with pomegranate seeds, and serve with pita chips, crackers, greens.
AUTHOR: Maureen Abood
