Baba Ganoush The spelling is as varied as the different ways to make it, but the constant and most beautiful aspect of this delicious dip is the smoky flavor of the eggplant. This can be achieved in a number of ways, but most successfully by roasting the eggplant over an open flame. This Middle Eastern dish was originally made with tahina but then started seeing mayonnaise used as an alternate. Had it not been for the creation of Veganaise, I might have stuck with tahina, but try this version and you’ll see why this is how I make it. Also, at some point, some Israelis started adding a little sugar to the mix , and it works wonderfully. Note: what I say about pears, which is to buy soft ugly ones, is the opposite with eggplant. Japanese eggplant is forgiving when not completely hard, but when it comes to the large variety, if they’re not very firm and blemish free, pass them by folks. 3lg firm Eggplant 1/2c Veganaise 1/2Tbl fresh Garlic, crushed or minced 1/2Tbl Sugar (some Israelis like it sweeter) 1tsp Salt 1/4 tsp Black Pepper (I use a little more) 1tsp fresh Lemon Juice To prepare the eggplant, place whole eggplants directly over an open flame, this can be done on a char grill, but if you don’t have one available or have it put away for the season, you can do it like I do.. literally sitting right on top of one of your stoves burners. Let it sit until the side facing down is completely black, then turn 1/4 turn and continue. Keep turning until the entire eggplant is black and collapsing. If you’ve never done this, it will be ‘messing with your head a bit as you’ll be sure you are ruining it.. you’re not, trust me. You can do this one at a time or three burners at the same time. When you’re done, place them in a bowl and cover with plastic wrap so they can steam and cool, making it easier to peel them. After 30 min, pull off the blackened skin and stem side and place the pulp on a cutting board. Chop well and let the juice drain off. Let cool and then mix with remaining ingredients. If you’re using tahini instead of mayonnaise, it does not need to cool but the mayo will break down if it gets hot. Serve with Pita, Lavash, Challah, Bagels.. any soft and warm bread or crackers will be delicious! SALUD!
Posted on: Sat, 26 Oct 2013 14:30:58 +0000
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