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baba ganoush

baba ganoush on a meze tray
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Ingredients

To double roast the eggplant:

  • 3 pounds baby Italian eggplants*
  • 1/2 teaspoon kosher salt
  • 2 1/2 tablespoons olive oil, divided into 1 tablespoon and 1 1/2 tablespoons

To make the dip:

  • 1 or 2 cloves garlic
  • 1/4 cup lemon juice
  • 1/4 cup minced parsley
  • 3 tablespoons tahini
  • Salt
  • Extra virgin olive oil, for drizzling

Instructions

  1. Fire-roast the eggplant:
    • For indoor grilling: set a gas stove to high heat. Open a window and turn on the exhaust. Place an eggplant directly on the grate. Let it blacken and become wrinkly on one side, then rotate it until it’s wrinkly all over (about 8 minutes total). Repeat with the rest.
    • For outdoor grilling: Set your grill to high heat with the lid closed for a few minutes. Place your eggplants on the grates and close the lid. Rotate them as they blacken on one side, and repeat until wrinkly and blackened all over (10 to 20 minutes for smaller ones, longer for larger ones). Transfer to a large plate.
  2. Strip the charred eggplant skins as soon as they come off the grill (be careful and use gloves, or wait for them to cool). The skins should come off in big strips, leaving behind golden brown flesh underneath. Hold the eggplants by the stems and use the side of a paring knife and your thumb to get the strips started. Place the stripped eggplants in a large bowl, leaving the skins behind on the plate to discard.
  3. Broil the eggplant: Preheat the oven to 450°F [230°C]. Line 1 or 2 rimmed sheet pans with parchment or foil.
  4. Spit the eggplants in half lengthwise and cut off the stems. If any are too soft to slice, spread them open a bit with your fingers, so the inside is exposed.
  5. Place the eggplants cut-side up on the sheet pan(s), leaving any liquid behind in the bowl. Don’t crowd the pan, and use both pans if necessary. Drizzle each with about 1 Tbsp of olive oil and sprinkle with ½ to ¾ tsp salt. 
  6. Roast for about 50 minutes. They’re done once they’ve shrunk down, turned golden brown, and the juices have cooked off. Let cool on the sheet pan.
  7. Make the dip: Place the garlic in a food processor** fitted with the blade attachment. Process until the garlic is minced. Add the eggplant, lemon juice, parsley, tahini, and salt to taste, and pulse a few times, just until it’s creamy but not completely smooth.
  8. Spread onto a plate or bowl, top with a drizzle of extra-virgin olive oil, a little more parsley, and a pinch of extra salt.

Notes

* This is about 7 small Italian eggplants, but you can substitute an equal weight of big eggplants. See the note about different varieties above the recipe for more info on how the roasting changes.

** If you’d like to you can skip the food processor and just mash everything with a fork. Finely tear the parsley leaves with your hands before adding them if you don’t want to bother with a cutting board. Use a garlic press for the garlic before adding it.

Find it online: https://cardamomandtea.com/186/double-roasted-baba-ganoush/