Baba Ganoush

[Robin Garr]

In the "Favorite gyros" discussion on the main forum, the issue of <i>baba ganoush</i> (also spelled <i>baba ganouj</i>) and its crack-like addictiveness came up.

Here's a recipe that I worked out a few years ago based on an incredible version at a wonderful Lebanese restaurant in NYC. I'd put it up against anybody's in a throwdown. Grilling the eggplants over coals and wood makes the deal, but you can cook them in the oven if you don't want to grill and it will still be good.

<b>Wine Advisor FoodLetter: Baba Ganoush</b>

Good look, thanks.

If you do the eggplant in the oven.... be sure you pierce them several times with a fork!!!! If not it will make a stringy mess in your oven when they explode!

I had chef mike make some for a small Middle Eastern Event I had at the cafe..... he yawned... it is somewhat a variation on a theme.
But yummy!

[Robin Garr]

If you do the eggplant in the oven.... be sure you pierce them several times with a fork!!!! If not it will make a stringy mess in your oven when they explode!

Good advice, Heather, but if you follow this exact recipe, note that you cut little slits all over the eggplant to stick in slivers of garlic. This has a similar effect. Also, I've occasionally just thrown eggplants on the grill without bothering to fork 'em, and in my experience they don't explode - they crack before that, and the juices come out the cracks. But still, I'm with you, why risk an oven-cleaning mess?

The grill is the absolute way to go....

there are times when I am in Israel, I go to a little "mom and pop" (literally) restaurant that serves traditional Middle Eastern food, and if you sneak around the outside to the back, you see all the men gathered around the outdoor grill chatting, drinking coffee and tending to my eggplant! Then it is a quick trip to the kitchen, and a little of this and a little of that, and voila!, Baruch has produced the most flavorful (sans the cigarette ash) Baba ghanoosh you could ever eat. That is where I learned to make my baba ghanoosh, along with other Middle eastern delights!

B'tai Avon!

I attempted Robin's recipe tonight with roaring success! I added a bit more tahini and cumin than called for and threw in some roasted red pepper for good measure; otherwise, followed the recipe to a "T". (a unique concept for me!) Very, very good. I want to experiment with it a bit more before springing it on my friends.

A contented Rebecca

How odd that this comes up again- I, too, made it Mon evening. Since I do not have a grill I added toasted sesame oil to the mix for a little smokiness. Pretty good smeared on just about anything.

How long will an open jar of tahini last in the fridge?

A long time- just like peanut butter. The oil and solids may separate and the solids might clump, but you can re-emulsify them with gentle heat and stirring.

Good to know. Thanks!