Leo-Style Baba Ghanoush
Appetizers • Author's
Description
An important point in preparing this Arab appetizer: the eggplants must be roasted over an open flame to allow the smoky aroma to richly infuse the flesh. If you only have an oven and an electric grill, you can enhance the 'smoky flavor' effect with smoked paprika, as suggested by Chef John Smith from a popular American restaurant. Cumin, coriander, and caraway add the necessary Maghreb accent. Just be sure to toast the cumin in a hot skillet before adding it to the dish—this will bring out its rich, slightly metallic aroma.
Ingredients
- Eggplants 15 oz
- Tahini 5 oz
- Meyer Lemon Juice 0 fl oz
- Garlic ½ heads
- Black Cumin (Cumin) 0 oz
- Smoked salt 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Wash the eggplants and prick them in several places with a toothpick. Cut the head of garlic in half crosswise between the cloves. Roast on the grill or in a preheated oven at 480°F for 15–20 minutes until soft. The eggplant should become very tender, 'deflate,' and easily separate into strands.
Step 2
Scoop out the flesh from the eggplant and mash it in a mortar. Squeeze the roasted garlic into the eggplant pulp. Add cumin, smoked paprika, tahini, and olive oil. Taste and add salt and pepper to your liking.
Step 3
Drizzle with lemon juice, transfer to a serving plate, and drizzle with olive oil. Serve with grilled ciabatta or pita.
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