Baba Gannoujh Middle Eastern Eggplant Spread Food

BABA GANNOUJH -- MIDDLE EASTERN EGGPLANT SPREAD

Steps:

• Preheat oven to 400°F and prepare a baking dish that will accommodate the eggplant with cooking spray.
• Halve each eggplant lengthwise, sprinkle with salt, and place cut side down in the baking dish; spray skin with cooking spray, then roast until tender when pierced, about 20-25 minutes.
• Place all ingredients in the bowl of your food processor fitted with the steel blade, and blend until smooth.

MIDDLE EASTERN FIRE-ROASTED EGGPLANT DIP: BABAGANOUSH

Steps:

• There are 2 ways to cook the eggplants. The first way, on the stovetop, is my favorite because it yields a much smokier-flavored babaganoush.
• For the stovetop method: Turn 2 burners up full-throttle. Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.
• For the oven method: Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don't skip this step). Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool.
• Regardless of the cooking method you choose, once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the flesh onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth. Scoop into a bowl.
• Add the lemon juice, tahini, parsley, and a little salt and pepper. Whisk together and taste for seasoning. Feel free to add more lemon juice, more salt and pepper... it will vary depending on the size of your eggplant, and how you like your 'ganoush! Serve with pita chips.

BABA GANOUSH RECIPE

Steps:

• Place whole eggplants on tray. Poke each eggplant three times with a fork to break the skin. (This will ensure your eggplant doesn't explode in the oven.)
• Bake at 400°F (200°C) for one hour or until the eggplant is thoroughly cooked.
• Once cooked scoop out the insides of the eggplants and place in a bowl. Discard skins.
• Using a potato masher, fork or similar utensil mash up eggplant until completely mashed.
• Add onions, tomato, salt, garlic lemon juice, and tahini.
• Stir until completely mixed with a rough consistency.
• Place on a plate, garnish with chopped parsley, top with extra virgin olive oil.

GARLIC ROASTED EGGPLANT SPREAD

Steps:

• Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
• Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
• Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
• Cool slightly so it can be handled; chop eggplant and garlic.
• Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
• Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.

BABA GHANOUSH

Steps:

• 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.