The best baba ghanoush I've ever had was in a hotel buffet bat in Kavala, Greece. This particular Greecian baba ghanoush had a very distinct smoky flavor that the other baba ghanoushes I've had before. Anyway, the secret to the smoky aroma is grilling the baba ghanoush with it's skin on, charring it completely, then removing the skin of the eggplant.
If you don't like smoky baba ghanoush, then just grill it in the oven and not over the stove/grill, and there won't be any smoky flavor to it. Either way, baba ghanoush is great! Eat it with pita bread, tortilla chips or anything you can think of!
This was the last time we used our food processor. I don't know what happened, but it stopped working after this, and now I have to spend a whole bunch of money replacing it because those things are expensive, and Cuisineart says it is a few months out of warranty. *pfFf*
- 1 large eggplant
- 1/3 cup tahini
- 2 cloves garlic
- 1/4 cup lemon juice
- 2 teaspoons sesame seeds
- handful of cilantro (or parsley)
- (As this will get messy, I suggest lining your range top with foil before starting.)
- Lay an eggplant on top of the stove and grill it.
- Turn the eggplant every so often so that the entire eggplant will cook.
- Remove from grill when the skin of the eggplant is charred and flaky, and when juices start dripping out of it.
- Wait till the eggplant to cool before peeling the skin off. It should come off easily.
- Roughly chop the eggplant into large pieces, then put the eggplant in a food processor.
- Add garlic, tahini, sesame seeds, salt, pepper and lemon juice.
- Chop it or puree it to the consistency of your liking.
- Add chopped cilantro and serve.