Ingredients
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4
-
6
-
3
-
1/4
-
1
-
2
-
1 - 2
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4
-
-
-
-
-
-
-
Directions
The Perfect Smoky Baba Ghanouj, served in roasted red bell peppers, In the Glebe district of Ottawa, some friends took me to a restaurant that served tantalizingly smoky baba ghanouj, and I tried hard to recreate it I discovered at last that the secret to smoky baba ghanouj is in the eggplant skins 🙂 This one’s special , Pretty good I halved the recipe, omitted the tomato and soy sauce, and used e v olive oil, garlic and kosher salt instead I had soaked 2 cloves crushed garlic in 6 tbsp olive oil, rubbed the oil over the scored eggplant before roasting, and used the excess garlic oil mix in the blender I also turned the eggplant in the oven after 45 min Thanks to MEAN CHEF’s review, these changes punched it up a notch Next time I’ll add some kind of chili powder , Pretty good I halved the recipe, omitted the tomato and soy sauce, and used e v olive oil, garlic and kosher salt instead I had soaked 2 cloves crushed garlic in 6 tbsp olive oil, rubbed the oil over the scored eggplant before roasting, and used the excess garlic oil mix in the blender I also turned the eggplant in the oven after 45 min Thanks to MEAN CHEF’s review, these changes punched it up a notch Next time I’ll add some kind of chili powder
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Steps
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1
Done
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Preheat the Oven to 400 Degrees. |
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2
Done
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Take 4 Eggplants of Medium Size. |
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3
Done
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Chop Off the Hard Top 1" of Each Eggplant, and Then Cut Each Eggplant in Half. |
|
4
Done
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For Each Half, Score the Inside Flesh- I. E. Cut Deep Incisions |
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5
Done
|
Cut Deep Incisions 1/2" Apart, Lengthwise and Widthwise. |
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6
Done
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Then Turn the Half Over, and Make Several Deep Punctures in the Skin of the Eggplant. |
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7
Done
|
When Finished, Place the Halves With the Inner Flesh Facing Upwards on a Baking Sheet (or Two), and Bake For 1 Hour. |
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8
Done
|
I Suggest Keeping a Window Open During This Time. |
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9
Done
|
After the Eggplants Have Baked For an Hour, Take Them Out of the Oven, and Cut Each Half Into Six to Eight Large Chunks. |
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10
Done
|
Then Put All the Chunks Into a Blender, and Blend to as Smooth a Consistency as Possible. |
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11
Done
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Next Add the Following Ingredients: 6 Tablespoons of Tahini (sesame Paste), 2-3 Tablespoons of Lemon Juice, 1/4 Cup of Fresh Finely Chopped Cilantro, 2 Tbs Dark Sesame Oil. |
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12
Done
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Blend Again,'til You Have a Paste-Like Consistency. |
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13
Done
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at This Point, Start Tasting the Baba Ghanouj. |
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14
Done
|
the Tahini Gives a Smooth Texture and Creamy Taste. |
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15
Done
|
the Lemon Juice Naturally Makes the Mixture Tarter and Wetter; So They Balance Each Other Out. |
