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Baba ghanoush - Step 1 through Step Eating

devmode
devmode Posts: 68
edited November -1 in EggHead Forum
Making Baba ghanoush

Step 1

Set for direct at around 350-400. Prepare for an hour. Make sure to poke your eggplant skin so it doesn't explode. Insert garlic slivers if desired. A little olive oil and salt all around is another consideration. In general the skin is not used, so some flavoring will transfer, but it is not the focus point.

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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    Looking good. Be sure to poke a few holes in the skin to release the moistsure.
  • devmode
    devmode Posts: 68
    It is thoroughly poked - first time on the egg with this, but I've done it a few others times on a weber.
  • "Sparky"
    "Sparky" Posts: 6,024
    Hey Richard,put on your glasses,it looks like he stabbed it to death with a fork :lol:
  • Richard Fl
    Richard Fl Posts: 8,297
    It ain't the glasses, it is the #$%$^& single malt.
  • "Sparky"
    "Sparky" Posts: 6,024
    Sorry Richard,I was just messin with ya :lol: Damn #$%$^&single malt :laugh: :woohoo:
  • devmode
    devmode Posts: 68
    Baba ghanoush

    Step 2:

    Cooked at about 350-400 for an hour. You want the eggplant to be flattened out, but watch for burning underneath. If you need to flip it you may consider putting down some foil. You will start to loose a lot of moisture on a flip, so make sure you compensate for that if it looks like it needs it.

    I'm going to pass it to my wife now .. not because I don't want to, but because she does :). I'll try to interpret...



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  • devmode
    devmode Posts: 68
    Season:
    Garlic, cilantro, salt, pepper ...something else


    Step 3:


    Pull out the meat

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    Puree with spices - season to taste of course. It starts bland and work it up. We use garlic, lemon juice, salt and pepper ... you don't need a recipe once you understand - make it for you.

    3242185387_ed698fc10b.jpg?v=0
  • devmode
    devmode Posts: 68
    Finishing out the night

    Next steps for me are butterflied pork chops that I am going to do on an alder plank. I left the fat on and cut it about an inch in Jamie Oliver style -- of course it needed a little olive oil, kosher salt and ground pepper.

    3243017562_e4800457ab.jpg?v=0

    My wife made some smoked red pepper dip for tomorrow and went out to celebrate a friend's birthday... left me with my cold.

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    Sorry - I ate it all and don't have picts. I always get distracted in that phase of it.... next time
  • devmode
    devmode Posts: 68
    Step 5: Ate it
    The chops turned out very well. I like my pork chops a little more than medium so I cooked them at about 400 for 12-15. I let them rest for a few minutes. I think they should have gone for a few more minutes because I shied away from the bone.

    Great flavor - the aldor plank was definitely there. It is just a notch below a Pecan flavor I think.

    I can still smell that faint pecan smell.