Beechwood Inn Baba Ghanoush

Beechwood Inn Baba Ghanoush for Wine-Thirty

Beechwood Inn Baba Ghanoush

Baba ghanoush, also spelled baba ganoush, is a Levantine appetizer of Lebanese origin consisting of mashed cooked eggplant, olive oil, lemon juice, various seasonings, and sometimes tahini.

Beechwood Inn – Baba Ghanoush

This baba ghanoush recipe is easy and very tasty! You’ll need eggplant, tahini, olive oil, lemon juice, garlic and spices. Recipe yields about 1 3/4 cups (enough to serve 8 to 10 as an appetizer).

INGREDIENTS

4 pounds Italian Osage Farms eggplants (about 4 small-to-medium eggplants)

4 medium cloves of garlic, minced

4 tablespoon lemon juice, more if necessary

1/2 cup tahini

2/3 cup extra-virgin olive oil, plus more for brushing the eggplant and garnish

4 tablespoon chopped fresh flat-leaf parsley, or better yet fresh minced basil, plus extra for garnish

1 1/2 teaspoon salt, to taste

1/2 teaspoon ground cumin

½ – 1 teaspoon Sriracha sauce

1 teaspoon Worcestershire sauce

Halved Kalamata Olives

Pinch of smoked paprika, for garnish

Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

INSTRUCTIONS

Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Spray the paper with a little Pam. Halve the eggplants lengthwise and brush the cut sides with olive oil. Place them in the prepared pan with the halved sides facing down.

  1. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using large eggplant). Set the eggplant aside to cool for a until it can be handled. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
  2. Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture. You can salt it a little to help release more moisture. At this stage I will often place the eggplant in a bowl and place it on our smoker for 30 minutes. It adds some great nuance. If not, then dusting with a little smoked paprika also works.
  3. Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic, lemon juice, Sriracha and Worcestershire sauce to the eggplant and stir vigorously with a fork until eggplant breaks down. You can also place it in a food processor and chop until well mixed. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, use your fork to break up any particularly long strings of eggplant.
  4. Stir in the parsley/basil, salt, Kalamata olives and cumin. Season to taste with more salt (I usually add another 1/4 teaspoon).  I like  a tart flavor so I add a little more lemon juice. I also like a little heat so I am always tempted to add a splash more Sriracha.
  5. Transfer the baba ghanoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley or basil and smoked paprika on top. Serve with accompaniments of your choice. It’s also great on sandwiches!

Recipe by David and Gayle Darugh at Beechwood Inn See more recipes

Beechwood Inn Baba Ghanoush

https://www.bestchefsamerica.com/david-darugh  https://www.bestchefsamerica.com/gayle-darugh