Baba Ganoush

Baba Ganoush

Daria Souvorova

1 hour 30 minutes (plus resting time)
serves: 12-16 people

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All versions of burnt eggplant are delicious, I am obsessed!  I like to roast mine directly over the flame of my stove for that perfect smoky flavor. If you don’t have a gas stove burner, try slicing yours in half and roasting them under the broiler.

I originally created this recipe for our Jerusalem Dinner last year (find all of our Jerusalem recipes in Chez Nous: Communal Dinners). We originally served it with a buttery Malawach – a combination of flaky croissant and soft naan and paired it with a Tabboueleh and a homemade Hummus with a Lemon Parsley Sauce. I brought the recipe back for the book launch of my first cookbook Chez Nous: Communal Dinners this past Saturday. To make my life easier, we served it with some Buttered Naan which is incredibly easy to make.

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Appetizers for our Chez Nous: Communal Dinners Book Launch

Generally, we serve sit-down dinners, but for this reception, I wanted to feature recipes from the book that could be made in advance and served buffet style so I did not have to worry about anything being too cold or losing its texture throughout the event. I focused on appetizers and desserts. I served five different appetizers from the book including Baba Ganoush, Cilantro Chutney, Hummus, with Buttered Naan as well as Sardele in Saor Crostini and Fresh Mozzarella Pesto. Our desserts included a beautiful Tiramisu from our Venice Chapter, a Sweet Potato Batatada from our Macao Chapter, A Sweet Cheese Martabak from Jerusalem, and a Victoria Sandwich Cake from the High Tea Guide.

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Guests enjoying our desserts!

I will be posting the rest of these recipes later in the week, so stay tuned for more!

Ingredients:

  • 6 large eggplants
  • 4 cloves garlic, minced
  • 1 lemon, zested
  • 3-4 tablespoons lemon juice
  • 8 tablespoons olive oil
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint leaves
  • 1/4 cup or so tahini
  • salt and pepper to taste

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      1. Burn eggplants over direct flame for 15-18 minutes. Turn them regularly to get an even cook.
      2. Allow to cool a bit before removing the peel and scooping out the flesh. Divide into long strips with your fingers.
      3. Place in a colander and drain for at least 1 hour.
      4. Mix eggplant pulp, garlic, lemon juice, zest, mint, parsley, salt and pepper. Stir together and let marinate until ready to serve (at least 1 hour). Taste and re-season before serving.

     

     

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8 Comments Add yours

  1. chefkreso says:

    My parents just bought baba ganoush, but now I can show them how to make some themselves 😀

    Liked by 1 person

    1. That’s great! Let me know if they make it!! 🙂

      Liked by 1 person

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