Ali El Chami's Baba Ghanoush

Name: Ali El Chami's Baba Ghanoush
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Cuisine: middle-eastern
Ingredients: 3 large purple eggplants; 6 cloves garlic; 3/4 cup plain tahini; 1/2 cup lemon juice; 1/2 teaspoon salt, plus more to taste; Extra-virgin olive oil, for serving; Cayenne, for garnish, optional; Pita, for serving

Recipe courtesy of Ali El Chami

Show: Cooking It Old School

Ali El Chami's Baba Ghanoush

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Baba ghanoush is a smokey, creamy, garlicky Lebanese dip. The recipe calls for charred eggplants and uses ample garlic, imported Lebanese olive oil and plenty of cayenne pepper for an extra kick. Perfect for pita, french fries or even fried cauliflower.

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

325

Total Fat

22

Saturated Fat

3

Carbohydrates

31

Dietary Fiber

12

Sugar

10

Protein

9

Cholesterol

0

Sodium

282

Total: 30 min
Active: 30 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

325

Total Fat

22

Saturated Fat

3

Carbohydrates

31

Dietary Fiber

12

Sugar

10

Protein

9

Cholesterol

0

Sodium

282

Total: 30 min
Active: 30 min

Ingredients

3 large purple eggplants

6 cloves garlic

3/4 cup plain tahini

1/2 cup lemon juice

1/2 teaspoon salt, plus more to taste

Extra-virgin olive oil, for serving

Cayenne, for garnish, optional

Pita, for serving

Directions

To grill the eggplants, preheat a cast iron griddle or gas or charcoal grill until hot. If using the oven, preheat to 450 degrees F. Pierce the eggplants all over with a fork. Place directly onto the griddle or grill, or onto a baking sheet for the oven. Cook, turning, until the entire surface is blackened and the flesh is soft, checking often. The timing will vary depending on which cooking method you use.
Immediately split open the hot eggplants and scoop the flesh into a bowl. This is important for keeping the color light. Discard the charred skin. If not using right away, the flesh can be kept refrigerated or frozen until needed. Do not drain any accumulated juices.
Let the eggplant cool, then mash by hand. Remove any firm pieces and set aside. Place the garlic in a food processor and process until finely chopped. Add the firm pieces of eggplant along with the tahini, lemon juice and salt. Process until completely smooth. Transfer the mixture to the bowl of eggplant and stir well. Taste and adjust the seasoning if needed.
Spoon onto plates or shallow bowls. Drizzle with oil. If desired, dust with cayenne. Serve with pita. It's also delicious as a dip for fried cauliflower or french fries.