Okay, so I think I’ve got it…the perfect Baba Ganoush recipe. I’ve been trying different highly-rated recipes with varying degrees of success, and this evening I managed a perfect batch by making a couple of adjustments. First, most recipes call for too much tahini and it dominates the delicate taste of the roasted eggplant. Second, most recipes don’t call for enough lemon juice. I found that you need twice as much lemon juice as tahini. Finally, I added my secret ingredient that makes everything taste schmeckier: one little teaspoon of bouillion paste.
Oh, one last thing: most recipes suggest mashing the eggplant with a fork, rather than blending it, so that it’s a bit chunky. But….yuck! Too many seeds and stringy bits. Chuck that sucker in a blender and puree the heck out of it for a smooth Baba G!
2 Tbs. tahini
4 Tbs. lemon juice
1 tsp. BTB boullion paste
3 cloves chopped garlic
1/2 – 1 tsp. cumin (to taste)
1/2 tsp. salt
Pierce the eggplant a few times with a fork and broil it for about twenty minutes (until is charred(ish)), turning it halfway through. Once it’s charred, turn the broiler offer and the oven on to 375 and let it bake for another fifteen to twenty minutes. Let it cool. Peel off the skin and put it in the blender with the rest of the ingredients. Top with kalamata olives and eat with veggies or tortilla chips.