Grilled Middle Eastern Baba Ghanoush

from "Food 911" with Tyler Florence and JoAnn Cianciulli

2 medium eggplants, about 1 pound total
4 garlic cloves, coarsely chopped
1/4 cup tahini (sesame seed paste)
1 lemon, juiced
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped roasted pistachios, for garnish
Pita bread, cut into wedges, for dipping

Pierce the eggplants in a few places with a fork, so steam has somewhere
to go when you cook them. For a smoky flavor that will add depth to the
finished dish, grill the eggplants on a very hot, oiled grill pan (or
barbecue) until the skins are wrinkled and black, and the eggplants
shriveled and soft; turning often. (If you prefer, roast the eggplants in
a preheated 400 degree F oven for 30 minutes.) When the eggplants are
cool enough to handle, split them open and scoop out the flesh, discarding
the skin and as many seeds as possible. In a food processor, combine the
garlic, tahini, lemon juice and parsley; puree until smooth. Add the
eggplant flesh; season with cumin, salt, and pepper; pulse several times
to make a thick, coarse puree. Pour in the oil and pulse again to
incorporate. Taste and adjust seasoning, as needed. Pour into a serving
bowl and garnish with chopped pistachios. Serve with pita wedges for
dipping.
Makes about 2 cups.


Babaganoush

Chef: Jamil Elmawey

2 eggplants
2 garlic cloves
2 soup spoons of tahini sauce
salt to taste
Juice of 2 lemons

Char-grill eggplant. Let cool. Blend eggplant and garlic. Add lemon
juice and salt to taste.

(Homous is made the same way but chickpeas are substituted for
eggplant. The chickpeas are soaked overnight. They are then strained,
washed then boil till very tender, Then strain. Keep some of the juice
water.)



Baba Ghannouj (Eggplant Puree)

This is an Egyptian version of an eggplant dish eaten all over the
Middle East. The eggplant came to the Mediterranean from India about
1,500 years ago.

2 2-lb. eggplants
1 large clove garlic, peeled and minced
2 tsp. ground cumin
Juice of 1 lemon
5 Tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
1/4 cup finely chopped fresh parsley

1. Preheat broiler. Prick eggplants all over with a fork, and char
under broiler (or over gas flame), turning, until skin is blackened
and pulp is soft, about 25 minutes.

2. When eggplants are cool, cut in half and scrape pulp into a food
processor. Add skin of one eggplant, garlic, cumin, lemon juice, and
oil. Pulse until blended but not smooth. Season with salt and pepper;
stir in parsley. Serve with toasted pita, if desired.

Makes about 4 cups.

>>From Saveur



My Mother's Baba Ghanooj

by Ranee

2 eggplants, halved lengthwise
4 large cloves garlic, peeled and chopped fine
juice of one lemon
2-3 Tbsp tahina
2 Tbsp olive oil
1/4 tsp freshly ground pepper
1/2 salt, or to taste

Place eggplant in baking pan, drizzle with olive oil and put under
broiler until browned and cooked. Cool enough to handle with fingers.
Scoop out the insides, seeds and all, and put in a large bowl. Using a
hand-held (or regular, I find the Betty Crocker hand-held deal works
better, though) blender, mix all ingredients into the eggplant until
smooth. Let cool in refrigerator. (my husband will eat it nuked on a
plate with the rest of his food)

Put in shallow bowl and garnish with chopped parsley and kalamata
olives. Serve with warm pita bread.

Note: it is possible to blend the eggplant with the skins on (cut up
in pieces first) with good results.




EGGPLANT DIP-Baba Ghannuj

1 large round eggplant (aubergine)
2 or 3 cloves of garlic
60 milliliters (3 oz., 4 tbs.) tahinah
60 milliliters (2 oz., 4 tbs.) lemon juice
salt, red pepper
olive oil
chopped parsley,
slices of red bell pepper to garnish

Cook the eggplant in a hot oven or on a fork over the flame of a gas
stove. When it is well cooked through and the skin is blackened, douse
in cold water, peel and chop into small pieces. Mash two or three
cloves of garlic to a paste with about the same volume of salt. Add
eggplant, mash to a smooth consistency and blend in the tahinah and
lemon juice to make the Arab version of this dish; omit the tahinah
for the Turkish version. Serve in a bowl with a little olive oil on
top and garnish with chopped parsley, red pepper slices and a dusting
of red pepper.

Serves five.



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