Baba Ganoush
I like my Baba Ganoush super-smoky, and leave the eggplants on the stovetop for a good 10 to 15 minutes, but for most people, thats probably too much. Five or so minutes, until the skin gets a bit charred, is probably right for most normal folks. If you have smoked salt, you can use that to give it another hit of smoked flavor, too. Sometimes I add a pinch of ground cumin. If you do, please just add just a bit. Baba Ganoush shouldnt taste predominantly of cumin, which can quickly overwhelm.
I like my Baba Ganoush super-smoky, and leave the eggplants on the stovetop for a good 10 to 15 minutes, but for most people, thats probably too much. Five or so minutes, until the skin gets a bit charred, is probably right for most normal folks. If you have smoked salt, you can use that to give it another hit of smoked flavor, too. Sometimes I add a pinch of ground cumin. If you do, please just add just a bit. Baba Ganoush shouldnt taste predominantly of cumin, which can quickly overwhelm.
- Carbohydrate 0.968653413444005 g
- Cholesterol 0 mg
- Fat 0.435533714661888 g
- Fiber 0.0655386009242089 g
- Protein 0.11384342549921 g
- Saturated Fat 0.060671449959816 g
- Serving Size 1 1 Serving (8g)
- Sodium 364.065085717134 mg
- Sugar 0.903114812519796 g
- Trans Fat 0.0146204080778901 g
- Calories 7 calories
Step-by-step
- Preheat the oven to 375F (190C).
- Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don?t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
- Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they?re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
- Remove from oven and let cool.
- Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
- Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.
The Chemistry of Chilling
Freshly blended vegetable dips often taste harsh and disjointed immediately after processing because raw garlic and citrus acids require adequate resting time to mellow against heavy sesame pastes. Allowing the mixture to sit undisturbed in the refrigerator for a few hours permits the pulverized garlic cells to distribute their pungency evenly while the tahini hydrates fully. While standard food processors create a smooth paste efficiently, manual chopping yields a fibrous consistency that holds olive oil droplets differently on the tongue.Managing Stored Quality
Properly sealed containers will maintain safety and flavor profiles for up to five days in cold storage, though the garlic intensity often increases noticeably by day three. Cold temperatures mute delicate aromatics initially, so bringing the dip out of refrigeration twenty minutes before serving allows the fats to soften and release trapped volatile compounds. Adding a pinch of ground cumin requires extreme restraint because volatile spices overwhelm subtle vegetable sugars instantly when left to infuse over multiple days.
