Mashed cooked eggplant mixed with tahina, olive oil, and various seasonings. The recipe appears courtesy of Sameer Eid, who is featured in the Detroit episode of No Passport Required.
Prep time: 40 Minutes
Total time: 1 Hour
Yield: 2 1/2 cups
- 2 pounds eggplant (about 3 medium size)
- ¼ cup freshly squeezed lemon juice or more to taste
- ¼ cup sesame tahini, stirred if oil has separated out
- 2 garlic cloves, peeled
- Salt to taste
- Extra-virgin olive oil
- Fresh Pomegranate seeds
- Pierce eggplant in several places with a knife or fork. Roast eggplant over an open flame, prefer over coke or wood, but gas grill would be fine as well. Turn the eggplants while roasting so that the skin gets nicely charred and crispy on all sides. Roast until the eggplant is very soft.
- Place the grilled eggplant in a strainer and allow to cool for 20-30 minutes. Peel eggplant, and remove stems. Place in a strainer and allow the eggplant to sit about 10-20 minutes to drain all excess liquids.
- Using a mortar and pestle, crush the garlic with a healthy pinch of salt until it becomes a fine paste. (Or mince the garlic and scrape into a pile. Sprinkle with some salt. Using the side of a chef's knife mince and press the garlic and salt together to form a paste.0 This step helps tame the bite of garlic. Set aside.
- In a food processor fitted with the steel blade, pulse to purée the eggplant, being careful not to over process.
- Transfer the eggplant to a mixing bowl. Add the lemon, tahini, garlic and salt to taste. Mix well. Serve on a plate or in a small bowl. Garnish with olive oil and fresh pomegranate seeds.
Tips/TechniquesPlease note: The photo depicts a version of baba ganoush featured in the Detroit episode of No Passport Required. The ingredients of that dish may vary slightly from this recipe. It has also not been professionally tested.