Updated: Feb 18
If you remember, in my previous post, I mentioned that I fell in love with eggplant ever since I learn how to cook. I think I mentioned it in my Eggplant Lasagna recipe. It is no surprise that you will be seeing more eggplant or aubergine recipes in the near future. This is one of the recipes. Baba Ghanoush is a very simple recipe but it is difficult to get it right (well, not so difficult as I will share with you all the tips and tricks on the directions below). Most common mistake is the Baba Ghanoush is too runny.
It should be like a thick paste consistency. The trick is to draw out as much moisture and liquid from the eggplant as possible. One is to rub the eggplant with salt before hitting the oven, the other is to allow the eggplant to hang on a sieve to drip out any excess liquid. Both steps are crucial. Be sure not to skip them. There're lots of ways to grill or roast your eggplants; you can do it on an outdoor grill or even smoke them in your kitchen oven. I prefer to keep things simple by roasting them in an oven.
You can serve this with some pita bread (homemade or store-bought, I don't judge), some roasted vegetables or some couscous. I decided to serve mine with pita bread and cauliflower couscous. This isn't for everyone tho. Some dislike it (like my daughters) and some love it (me!). Either way, why don't we get started with the recipe?
Eggplant, 2 Large
Sea Salt, Pinch
Black Pepper, Pinch
Canola / Peanut / Vegetable Oil, A Few Drizzle
Good Quality Tahini, 2 TBSP
High Quality Peanut Butter Preferably Pic's, 1 TBSP
Extra Virgin Olive Oil, 2 TBSP
Garlic Grated, 2 Cloves
Cumin Powder, 1/2 TSP
Smoked Paprika, 1/2 TSP
Dried Mushroom Powder, Pinch
Fresh Lemon Juice, 1/2 Lemon
Fresh Lemon Zest, 1/2 Lemon
Pita Bread Homemade or Store-Bought, To Serve
Cauliflower Couscous, To Serve
Parsley Coarsely Chopped, For Garnishing
Please visit my "Couscous Sweet Potato Boats" page for the couscous recipe.
Please visit my "How To Make Greek Pita Bread" page for the pita recipe. You can replace the milk with any dairy-free milk for a vegan option.
Preheat oven to 200 degree celsius or 400 fahrenheit.
Slice the eggplants in halves lengthwise.
Rub the cut surface with some salt.
Set aside on a wire rack for about 15 mins.
This will draw out excess moisture from the eggplants.
Pad the eggplants dry.
Transfer onto a baking tray lined with parchment paper.
Season with salt and pepper.
Drizzle some oil over the top.
Turn the eggplants, cut side down.
Wack into the oven and roast for about 45 mins or until they almost fall apart.
Remove from the oven.
Set aside until cool enuff to handle.
Once cooled, use a spoon and scrape out the flesh from the skins.
Discard the skins and transfer the flesh onto a sieve over a bowl.
Gently press to release more moisture and liquid from the flesh.
*Do not overdo it by pressing too hard.*
Transfer the flesh onto a large mixing bowl.
Add in tahnini, peanut butter, olive oil, garlic, cumin, paprika, mushroom powder, lemon juice and zest.
Stir to combine well.
Taste and adjust for seasonings with more salt and pepper.
Drizzle some more olive oil over the top and garnish with parsley.
Serve immediately with pita bread and cauliflower couscous.