Here is my version of this fairly ubiquitous eggplant dish. It can be anything from sublime to downright nasty. The trick is to use good olive oil-not too much, fresh eggplant so the dish is not bitter, and grill the eggplant to get a nice charred, smokey flavor in there. If you can’t grill, use the broiler, but lower the rack so the eggplant has time to take on flavor before carbonizing. Also, be sure the tahini you use is fresh. This is the main culprit for nasty babaganoush. There is nothing like oxidized, rancid tahini to destroy a dish.
My iteration varies from the traditional (of course) in that I use some garlic that has been grilled with the eggplant, and I add some spices. I like to add toasted and ground cumin and some smoked paprika, also known as Pimenton de la Vera.
When picking eggplant, you can use globe, Italian, or Rosa Bianca to name a few. I prefer the Italian for size and flavor. If using globes, be careful not to get them too large or the outside will burn long before the inside begins to soften.
INGREDIENTS:
2 to 2½ pounds eggplant (two eggplants around 6 inches long by 4 inches across) 2 medium cloves of garlic of garlic 3 tablespoons tahini 1 big lemon-Meyer preferred, juiced Olive oil as needed, around 3-4 tablespoons 1 tablespoon cumin, toasted in a dry pan until aromatic and powdered 1 teaspoon Pimenton de la Vera, a.k.a.-smoked paprika Salt and pepper to taste-around ½ teaspoon probably
METHOD:
Get a grill or barbecue hot. Use a little olive oil to lightly coat the outside of the eggplant and 2 garlic cloves. Be sure to prick the skin of the eggplant all over or you run the risk of the eggplant exploding on the grill. Messy and dangerous!
When the grill is hot, place the eggplant over the heat, and place the garlic cloves off to the side. Cover the grill, and cook the eggplant to char them evenly and cook them through, turning frequently. Cook the garlic until lightly colored and a little soft inside, removing them as soon as they are done.
When the eggplant is done, remove to a non-reactive dish and allow to cool until you can handle them. When you can, pick them up and use a sharp thin bladed knife to peel away the skin. Leaving a little bit of stuck on charring is fine, as it will add flavor.
Add the eggplant to a food processor (a blender can work, but it might take some liquid get everything moving and can result in a thin, runny babaganoush, which is not the desired result.) Peel the grilled garlic and chop it and sprinkle in. Pulse a few times to distribute the mess.
Add the tahini, and half the lemon juice, along with the spices and olive oil. Process just until pureed. Taste, add more lemon juice as needed, and add salt and pepper to taste. Puree further to finish blending flavors.
The dish is ready to serve, but flavors will develop and deepen if the babaganoush is given a little time to rest. Serve cold or room temperature.
Chef’s Notes and Tips:
Traditionally, depending on the country, the babaganoush would be put into a shallow bowl, and then topped with things like a drizzle of olive oil, paprika, pine nuts or pomegranate seeds. I also frequently see parsley in other recipes as a topping, but it doesn’t do it for me.
Babaganoush will keep up to 5 days in the refrigerator.
Yield: 2-4 cups
Source: Chef Andrew Cohen
If you enjoyed this article, please consider sharing it!
