Baba Ghanoush No.2
Submitted by jacindahopelee
Smoky baba ghanoush of broiler-charred eggplant pureed with tahini, sauteed garlic and onion, and a touch of liquid smoke for that fire-roasted flavor. Served at room temperature with pita.
YIELD
15 servingsPREP
15 minCOOK
45 minREADY
60 minGreat baba ghanoush is all about smoke, and this version chases it two ways. The eggplants go straight under the broiler until their skins blacken and the flesh collapses, which is what gives the dip its signature charred, smoky soul.
Then comes the clever insurance: a few drops of liquid smoke stirred into sauteed onion and garlic, doubling down on that cooked-over-fire flavor even without a grill going. Everything gets pulsed in the food processor to a slightly chunky puree, not baby-food smooth, so it keeps some texture.
Finish it the traditional way, drizzled with olive oil and dusted with paprika, and serve at room temperature with warm pita bread for scooping.
Kitchen Tips
- Char the eggplants until the skins blister and the flesh fully collapses; underdone eggplant tastes spongy and flat.
- Let them cool before peeling, then slip off the skins and stems cleanly.
- Pulse, don’t puree to a paste; a little texture is what sets good baba ghanoush apart.
Variations
- Stir in extra tahini for a richer, nuttier dip, or more lemon for a brighter one.
- Add a pinch of cumin or a spoon of Greek yogurt for tang.
- Skip the liquid smoke and char the eggplant over open flame for natural smokiness.
Ingredients
Directions
Preheat broiler.
Arrange whole eggplants in foil lined baking sheet.
Set under broiler until skin is charred & eggplants have collapsed, turning eggplant with tongs once or twice.
This will take 20 to 40 minutes. Remove and cool.
When cool enough to handle slip off the skins and stems.
Heat oil in skillet.
Add onion and sauté over moderate heat until translucent.
Add garlic & continue to sauté until onion is golden brown.
Add liquid smoke. This gives your Baba Ghanoush that “smoke over fire” taste.
Combine eggplant, onion, garlic mixture and the remaining ingredients in a food processor.
Process until mixture is a slightly chunky puree. Transfer to a serving container.
Sprinkle with paprika if needed. Drizzle with olive oil if desired.
Serve at room temperature w/ Pita Bread.
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