Tag Archives: baba ghanoush

Baba Redux: From Good to Great

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Earlier this month, guest blogger double-D Dan Doern shared his beloved Baba Ghanoush recipe.  I tried it out 2 weeks ago and had pretty good results, but not the greatness I aspired to. I was missing that much talked about “smokiness” that can be achieved with eggplant.  I thought, “Gosh darn it, I will achieve that smokiness.” So with this week’s bounty, I decided to take my Baba to the next level.

“Fire up the grill!” I bellowed to Hubs as I prepped the eggplant and  garlic (I am such a copycat). This is going to be easy-peasy, I thought. I then waited. And waited. And waited some more. Guess Hubs didn’t hear me, I thought. And as the hours passed, and the eggplants remained on the kitchen island untouched, and no smoke emanated from the Weber, I surmised that I best try a different tactic. The next day the sun was shining again and I gently asked if Hubs would be so kind as to light the grill whenever he might have a free moment, oh, thanks so much.

Once the grill was nice and hot, I placed the 3 eggplants and garlic directly on the grill rack and checked on them after 20 minutes. They looked good.  They had turned a caramel-y brown color from their original light purple, and still retained their shape. I set the timer and checked on them after another 15 minutes (35 min total). Still looking (and smelling) good, but not making too much progress. I was expecting them to deflate, but as this was a first for me, was going by what I had read and heard from friends. I gave it another 10 minutes before checking again (45 min total), I realized that the charcoal was done. No wonder my progress had plateaued. And Hubs was off and running on his next project. Ghanoush interruptus.

We got the grill fired up again after lunch and that’s when the magic happened (thanks, Hubs). It took another 45 minutes or so for a total of 90 minutes cooking time, not including the breaks (talk about slow food!). One by one, the eggplants started to sag internally. I scooped out the flesh from each one and placed it in a large bowl, careful not to include any charred pieces of skin. Pretty cool how the flesh does fall apart from the skin and easily scoops out.

90 minutes later: Grilled Whole Eggplant

Once I had all 3 eggplants in the bowl, I tackled the garlic. The eggplants were none the worse for wear with the stopping and starting of the heat, but the garlic had suffered a bit. Parts of the head got a little charred/burnt. I managed to squeeze out a portion of several cloves into the mixture, further imparting that elusive smokiness into the Baba Ghanoush, but I had to toss most of it. I augmented with a few cloves of minced raw garlic, too.

Verdict: I added the tahini, lemon juice and salt and pepper, and aaaaaaaaaaaahhhhhhhhhhhhh. There it was, smoky eggplant Baba Ghanoush in all its glory. The dish tasted so much better than last week’s version – much more complex and tasty and real. I imagine this would be much easier with a gas grill, and now I know that we need more charcoal if using the Weber.

Copycats

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“There are no original ideas….”

is the perfect lead-in for this post. I’ve been itching to try Dan’s Baba Ghanoush recipe since he mentioned it a few weeks ago in his post. I picked up 3 beautiful Sicilian eggplants on Saturday at the Farm and had them earmarked for the Babah, as Dan calls it.

Sicilian eggplants getting ready for the oven

I had hoped to prepare them on the grill to ensure the yummy smokiness Dan wrote about. But alas the weather did not cooperate with said plan and I wound up roasting them in the oven. I will readily admit that I am NOT experienced with eggplant prep, so I had to do some research in addition to following Dan’s recipe. Eggplant and I are not simpatico.

You hear a lot about bitterness in eggplants, and the need to salt and/or drain them as part of the preparation process. Large seeds are typically an indicator of bitterness. Since these eggplants were super fresh and had small seeds (see photo above), I chose to skip salting and draining them. I lined a baking sheet with foil, and rubbed it with a small amount of olive oil. For the eggplants, I cut off the tops and sliced them in half, scored the flesh side, placed them on the baking sheet and roasted at 475F for about 35-40 minutes.

Roasting eggplants, like buns in the oven

I let the eggplants cool and then followed the recipe from Claudia Roden’s  “The New Book Of Middle Eastern Cooking.” I wound up doubling the recipe because I had about 4 pounds of eggplant. As an aside, I felt quite diligent because I used my recently purchased Escali scale to weight them in advance. Handy purchase.

Verdict: Very tasty eggplant dish, absolutely no bitterness, so good call not to salt/drain.

Today’s Lunch: Raw veggies, sliced baguette and homemade Babah Ghanoush

But I didn’t achieve the much-desired smokiness that comes with grilling. I read on The Shiksa’s blog that you CAN achieve that smokiness in the oven if you roast a few minutes longer than you think you need to. Must try that next time. Eggplant and I will become BFF.

Multitasking

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While Paul, Debra, and Sam are glamming it up on the continent, we’re keeping it real here down on the farm. A few fat eggplants challenged us to make some baba ganoush. Could we get any where near the smoky deliciousness of Fatoosh on Hicks Street in Brooklyn? We were willing to humiliate ourselves trying so………….I’m usually a Jamie Oliver throw-it-all-together-and-see-what-happens kind of guy but Baba ganoush mystified me. I knew it was a roasted eggplant dip with garlic and lemon but that was it. So, I turned to the New Book of Middle Eastern Food by Claudia Roden. This book has inspired me many times. She had a great recipe for baba ganoush which I’ll get to later. We through the eggplant on the grille. While we had the grill going, I put some garlic in to roast and, why not?, some edamame to see what would happen. Toss it with salt and pepper and roast it (rather than steam it) OMFG – so delicious. It took on some of the smoke of the eggplant and was magnificent. I bet they don’t do THAT in Ittly……….

Raw Wolfe Spring Farm soy bean pods (edamame) in our fantastic dumptique grille pan

Eggplant and edamame

WSF Eggplant and WSF garlic

Beautiful, grill-roasted edamame. Toss with sel-gris and devour. I did.

cuz close-up, naturally-lit food photos look classy

Grille-roasted Wolfe Spring Farm garlic. (Platter available at Bergdorf Goodman, NYC – shout out to David (“hubs” in Reganischqke) ) So useful……always have some around.