baba ghanoush - baba ghanouj - baba ghannoug
This was the first time I’ve made baba ganoush. Jonas had made it once before, which is strange because Jonas hates eggplant.
Nonetheless it was my first time in the driver’s seat and I was determined to make the best version I could.
Recently, I’d been at my friend Suzy’s house and – while she redesigned my blog with pretty new banner, favicon and business cards – I stuffed my face with delicious, intensely smoky baba ganoush from her local grocer.
The memory was vivid in my mouth and so I reached out to the man I knew would have the best baba ganoush recipe on the interweb: Fouad from The Food Blog.
On top of delivering the most delicious baba ganoush you ever will find, Fouad’s recipe is presented as a whimsical poem and is full of tips at each step, like not overpowering your eggplant with lemon and garlic, or only mixing with a fork to ensure the right textural consistency.
His advice is sage. His baba ganoush is divine.
This is how I turned his poem into my own recipe.
Anna’s recipe based on Fouad’s poem. Serves 8 as a dip.
3 eggplants (aubergines)
3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic
1 teaspoon salt
1. Pierce eggplants with a fork or knife all over (to prevent explosions).
2. Blacken over fire – best to use charcoal (the ONLY way according to Fouad) but gas or BBQ flames are a good alternative. This can take around 15 minutes or so. You want the whole eggplant to be completely black (smokiness) and limp (cooked flesh).
3. Put the hot eggplants in a bowl and cover with plastic wrap, or seal in a plastic bag. The steam from the hot eggplants keeps cooking them and helps the skin loosen from the flesh.
4. When completely cool, peel off the skin but don’t fuss over tiny specks of charred skin.
5. Drain the flesh very well (maybe leave over a strainer for an hour or so).
6. Add to the eggplant the tahini, lemon juice, garlic and salt and crush with a fork.
7. When well mixed, drizzle in olive oil and whip through.
8. Taste to ensure right ratio of tahini, lemon, garlic and salt.
9. Serve drizzled with olive oil and, if you want a little colour, a sprinkle of sumac.
Eat with abandon!