Thing Twenty-Five: Baba ghanouj
Nov. 17th, 2012 05:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
badseed1980I have to admit, a bit part of the reason why I like making this dish is because it involves cooking things directly on the stove burners. Sure, you could use a grill, but who wants to stand outside in 40-degree weather watching the grill? Not this chick. But baba ghanouj is always best when it has some smokiness to it, so just steaming or even just roasting that eggplant isn't really good enough. You want some real char. So, if you're me, you wrap those suckers (two of them, for a good party-sized batch) in aluminum foil, turn the burners on the gas stove to medium, and slap them down. You have to turn them every few minutes (use tongs unless you have Teflon fingers), to make sure they cook evenly. When they feel squishy, like foil-wrapped water balloons, take them off the flame and let them cool for a while.
Next, you have to skin them. This might put even good Teflon fingers to the test if you've been impatient, as I usually am. Still, the skin does usually separate from the flesh pretty easily after that nice foil-charring. Once they're nekkid, stick them in a good-sized bowl (or into the bowl of your food processor).
Then, you add your other ingredients. Tahini is important. This sesame paste gives a good nutty sesame flavor to the baba ghanouj, as well as a creamy mouthfeel. A glug of extra-virgin olive oil contributes to that creaminess, while also adding a nice green-fruity taste. Of course, there must be garlic. Don't overdo it, as the garlic will be remaining raw, and too much will overpower everything else. I use one good sized garlic clove (you know, those satisfyingly chubby ones from the outside of the head) in a two-eggplant batch, mashed into a paste. Lemon juice (fresh is best) and salt bring all the flavors together.
Next, either use your boat motor (a.k.a. immersion blender) or food processor to puree it all to a creamy, smooth, lush consistency. Let it sit in the fridge for a while so the flavors can meld nicely. When you're ready, serve it with pita chips or fresh pita bread. If you're low-carbing it, or if you've banished gluten, eat it with crudites.
My fiance has suggested making a big bowl of this stuff and sticking some roasted chicken drumsticks into it--with the feet still attached, sticking out of the bowl. Why, you ask?
Baba yaga ghanouj.
Next, you have to skin them. This might put even good Teflon fingers to the test if you've been impatient, as I usually am. Still, the skin does usually separate from the flesh pretty easily after that nice foil-charring. Once they're nekkid, stick them in a good-sized bowl (or into the bowl of your food processor).
Then, you add your other ingredients. Tahini is important. This sesame paste gives a good nutty sesame flavor to the baba ghanouj, as well as a creamy mouthfeel. A glug of extra-virgin olive oil contributes to that creaminess, while also adding a nice green-fruity taste. Of course, there must be garlic. Don't overdo it, as the garlic will be remaining raw, and too much will overpower everything else. I use one good sized garlic clove (you know, those satisfyingly chubby ones from the outside of the head) in a two-eggplant batch, mashed into a paste. Lemon juice (fresh is best) and salt bring all the flavors together.
Next, either use your boat motor (a.k.a. immersion blender) or food processor to puree it all to a creamy, smooth, lush consistency. Let it sit in the fridge for a while so the flavors can meld nicely. When you're ready, serve it with pita chips or fresh pita bread. If you're low-carbing it, or if you've banished gluten, eat it with crudites.
My fiance has suggested making a big bowl of this stuff and sticking some roasted chicken drumsticks into it--with the feet still attached, sticking out of the bowl. Why, you ask?
Baba yaga ghanouj.
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Date: 2012-11-17 11:45 pm (UTC)Nom.
Nom.
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Date: 2012-11-18 12:13 am (UTC)no subject
Date: 2012-11-18 12:37 am (UTC)Baba yaga ghanouj.
He would, wouldn't he? ;-)
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Date: 2012-11-18 05:51 am (UTC)(Actually, I suppose I totally love
By the way, I am sure I have seen a ceramic bowl once on ceramic chicken feet. That would be the perfect vessel for baba yaga ghanouj.
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Date: 2012-11-18 02:27 pm (UTC)