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baba ganoosh...

No, I didn't sneeze...
I had the best baba ganoosh (baba ganuj) this weekend at a mediterrean resaurant. It's an appetizer made of mashed char-grilled eggplant (peeled after grilling, before chopping), tahini (crushed sesame seed paste), lemon juice, garlic, and cumin (that's the lower fat version - usually olive oil is added, too). Can anyone suggest what temp/time to cook my eggplants to get the skin charred and inside cooked for this purpose? The eggplants I bought are each about the size of a softball and baseball combined. This dish had a wonderful, complex, woodsy charcoal flavor that I'd like to recreate.


  • CatCat Posts: 556
    jerry,[p]Try 400-425. Stick each eggplant with a knife in a few spots so they don't explode. Roast until they completely collapse - 40 minutes to an hour, typically. You'll want to turn them every 15 minutes or so to let them pick up a little char on all sides. You don't need any wood chips; the lump adds just enough smoky flavor.[p]I make a Turkish version of the above - thick Greek-style yogurt instead of the tahini, a little olive oil, lemon, garlic, and cumin, with some chopped toasted walnuts folded in at the end. Addictive![p]Cathy
  • Thanks, Cat!
  • Jerry,
    Hi Jerry, Just to add to what Cat said, I just saw this done on one of the cook shows. She took a knife and slit maybe twenty slices in the eggplant and in each one she shoved a half garlic clove. Then she cooked it on the grill till it collapsed on itself like Cat said.I think she cooked hers at a lower temp but that doesnt matter.
    Anyway she had the extra bonus of roastd garlic to go into the baba ganoosh that way.[p]Dylan

  • CornfedCornfed Posts: 1,324
    jerry,[p]I've never had it, but if it tastes as good as it sounds funny, I'll have 2 helpings, please.[p]Cornfed
  • CatCat Posts: 556
    Q.N.E. tyme,[p]I saw that too...thanks for the reminder, Dylan, it sounds like a great addition.[p]Cathy
  • Wow - what a GREAT idea, Q.N.E. tyme! I'm definitely going to give it a try. Cat's Turkish version sounds YUMMY too. Is there a limit to the exotic foods one can make with an egg?
  • Cornfed,
    Give it a try - you might be surprised! The hard part is stopping yourself from overindulging. Try it on Pita bread. Great stuff!

  • jerry,[p]Try it on the egg. You will love it. Don't forget, you may need to "salt" the eggplant because the large ones can be a bit bitter. I slice mine into one or one and a half inch thick slices, salt them for a while, wash off the salt and brush with olive oil and what ever spices you want. Grill till soft, and then serve it with your meal. I then use the left overs for the egg plant dip.

  • Thanks for the tip, Teslamania
  • CornfedCornfed Posts: 1,324
    jerry,[p]I will give it a try. Those flavors sound right up my alley.[p]And the addition of roasted garlic, suggested below, can never be a bad thing.[p]Cornfed
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