Baba Ganoush
Time: 45-75 minutes (10-15 minutes to make once the eggplant has been cooked and cooled)
Serves: 10-12 as an appetizer
Inspired by: When I began cooking my theme was often “Mediterranean” because I always loved the foods prepared by my Armenian grandparents. I thought some sort of eggplant dip was something I should at least try to make. I found one in an Armenian cook book and then began modifying it slightly as I made it more and more often. I especially love the flavors of this when the eggplant is grilled and gets a bit charred – it adds a fabulous smokey flavor.
Ingredients:
- 2.5 lbs eggplant
- 2 tablespoons olive oil
- 4-6 tablespoons plain yogurt
- 4 tablespoons Tahini
- 2-3 tablespoons lemon juice
- 1 small clove garlic
- 1/2 teaspoon salt
- ½ bunch parsley, minced (garnish)
- Fresh pomegranate seeds (garnish)
Recipe:
- Slice eggplants in half lengthwise, score the face with a knife and brush each face with olive oil.
- Put eggplant face up on cookie sheet and place under pre-heated broiler (40-60 min at about 350), or grill eggplant face down over medium heat (20-30 min). Cook until thoroughly cooked – slightly charred outside and soft on inside.
- Cool.
- With spoon, remove eggplant from the skin and mash thoroughly (can do this in a food processor).
- Then add the Tahini, yogurt, lemon juice, garlic and salt and continue to mix well until creamy.ly.
- Spread the dip in a large, round platter. Sprinkle with parsley or garnish with parsley sprigs. Dribble with olive oil (optional). It’s pretty if sprinkled with fresh pomegranate seeds.
Notes: The grilling/broiling step is the key to this recipe as it makes the eggplant taste rich and smoky. This can keep for a couple of days but the garlic flavor gets stronger each day so if you don’t plan to eat right away, use a little less garlic.
Wine Suggestions: Any white or light red works well with this dish as well as other middle-eastern “mezzas”. Try a creamy white such as a rich California or Australian Chardonnay, and for crisp – try a Chablis or other unoaked White Burgundy, Sancerre, Gruner Veltliner or a Spanish Verdejo. Also a light red with a bit of oak tannin such as a Red Burgundy or Rioja is a good accompaniment if you go heavier on the garlic.