A recipe for Baba Ghanoush?

Question

Ibby's, originally from Jersey City, has opened another location in Freehold Boro, NJ....Their Baba Ghanoush is fab....I wonder how to replicate this at home?

Answer 1

Your eggplant must be firm and with an even coloured skin, the largest ones usually have a lot of seeds and are also bitter. To start, pierce the eggplant (to avoid explosions) and grill over a gas low flame until the flesh is tender (if you don't have gas you can roast but it will not be as smokey) allow to cool a little and scoop out the flesh and puree.

Combine with a minced clove of garlic a table spoon of tahini, lemon juice to taste, extra virgin olive oil and a little salt. Do this by had and a blender will emulsify the oil and tahini and make it too stiff. Serve at room temperature

Note no self respecting Lebanese grandmother would serve her baba ganoush with cayenne, cilantro or Indian naan bread

Answer 2

My first (and only) experience cooking that, I blew the eggplant up in the oven.

For any recipe, I recommend www.about.com.

Answer 3

Grilled Baba Ghanoush with Grilled Naan

Recipe courtesy Bobby Flay

Show:   Hot Off the Grill with Bobby Flay

Episode:   Formal Grilling

1 large firm eggplant (about 1 1/3 pounds), cut in half lengthwise

Olive oil

1 tablespoon tahini

4 cloves garlic, finely chopped

1/4 cup minced shallots

1/4 cup fresh lemon juice

2 tablespoons olive oil

Salt and freshly ground pepper

1/4 teaspoon cayenne pepper

2 tablespoons finely chopped cilantro

2 loaves of naan

Olive oil

Preheat grill. Brush flesh of the eggplant with olive oil and season with salt and pepper to taste. Grill flesh-side down for 15 to 20 minutes, turn over and grill an additional 15 minutes, or until soft. Let cool slightly and remove the flesh with a large spoon and mince..

In a large bowl, mix the tahini, garlic, shallot, lemon juice, olive oil, salt, pepper, cayenne, cilantro together until combined. Fold in the eggplant and reseason with salt and pepper and more lemon juice if necessary.

Brush naan with olive oil on both sides and grill for 1 to 2 minutes on each side. Cut into chunks.