Most Baba Ghanoush recipes call for whole oven-roasted or flame-grilled eggplants. However, this recipe takes a different approach. During recipe development, I tested whether cutting the eggplants and coating them in fat before oven-roasting would yield better results. In my experience, this method indeed produces a superior Baba Ghanoush.
By slicing the eggplants before roasting, we increase the surface area exposed to heat, allowing for more caramelization and a deeper flavor. Coating the slices in olive oil ensures even cooking and helps prevent the eggplant from drying out. This technique results in a richer, more complex taste profile that elevates the final dish.
RECIPE
Ingredients
- 2 medium sized eggplants
- 3 tbsp olive oil
- 1 medium garlic clove
- 1/2 tsp salt
- 1 1/2 tbsp tahini
- 3/4 tbsp lemon juice
Instructions
- Preheat the oven to 250°C (480°F) and position the rack in the middle.
- Peel the eggplants and slice them into rounds approximately 2-3cm (1 inch) thick.
- In a large bowl, toss the eggplant slices with olive oil, ensuring each piece is evenly coated.
- Once the oven reaches the desired temperature, arrange the eggplant slices on the rack in a single layer, avoiding any overlap.
- Bake for 20-25 minutes, or until the eggplant is tender and lightly golden.
- While the eggplant is baking, finely mince a garlic clove. Alternatively, use a garlic press or mortar and pestle.
- When the eggplant is done, combine it with the minced garlic on a cutting board. Chop both ingredients together until they form a fine mixture.
- Transfer the eggplant-garlic mixture to a bowl. Add lemon juice, tahini, and salt, then mix thoroughly to combine.
- If you feel like the mixture is too dry, feel free to add water.
- To serve, drizzle with olive oil and garnish with chopped parsley and pomegranate seeds.
Video
RECIPE
DEVELOPMENT
While developing this recipe, four questions were asked:
- Do I prefer the texture of Baba Ghanoush when the eggplants are hand-chopped or when they’re processed in a mixer?
- Does removing the seeds from the eggplants make a difference?
- What happens if I set aside the drained excess water from the cooked eggplants, reduce it in a pan, then add it back to the mixture?
- Should I be slicing my eggplants and coating them in fat before roasting them?
Chopped vs Processed
I personally prefer the texture of chopped Baba Ghanoush. Processed eggplants remind me of baby food, but some people seem to prefer it.
Seeds or No Seeds?
Removing the seeds does not have a noticeable impact on taste or texture.
Reduced Excess Water
Interestingly, adding the reduced excess water to the Baba Ghanoush enhances flavor. However, the difference is not very significant. Most times, I wouldn’t bother taking this extra step.
Sliced Eggplants?
In my research, I was surprised to find that no recipes suggested slicing the eggplants before roasting, despite the clear advantages of this method. While roasting whole eggplants essentially steams their interiors, slicing them first allows for direct heat exposure. This technique creates a deep golden color on each individual slice, resulting in a significantly more flavorful Baba Ghanoush. The caramelization achieved through this approach enhances the dish’s taste profile, offering a more delicious and nuanced version of this classic spread.
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