Tuesday, July 7, 2015

Baba Ghanoush – The Day After Dip

No matter what you’re grilling this summer, chances are good you’re going to have more hot coals than food to cook on it, which makes baba ghanoush the perfect post-barbecue recipe. Instead of those glowing embers going gently into the sweet night, why not grill up some eggplant, and make one of the world’s best vegetable dips?

You can cook the eggplant any way you want, but charcoal is my favorite. Next best would be cooked over a gas burner, but that can really mess up your stove, so I guess the real next best is baked at 400 F. until they collapse, and get very soft.

As you can see in the clip, this is not a very complicated recipe. As long as this is seasoned thoughtfully, you should be enjoying a wonderfully savory, yet refreshing dip. Just be sure to pay attention to the salt. Eggplant, like almost every vegetable, needs a good amount of salt to bring out the flavor.

The difference between a terrible dip, and a stellar spread can be as little as a half teaspoon of salt. Wait for the mixture to cool completely in the fridge, taste it ice-cold, and adjust with more salt, as needed. Same goes for the lemon, cayenne, and the tahini.

If you grill these after a cookout, but have had too much fun, and don’t feel like doing any more work, you can peel them the next day, and this will work out the same. I hope you give this delicious baba ghanoush a try soon. Enjoy!


Ingredients for about 6 cups Baba Ghanoush:
3 or 4 large Italian eggplant
2 cloves crushed garlic
2 tsp kosher salt, or to taste
juice from 1 or 2 lemons, or to taste
3 tbsp tahini, or to taste
pinch of cayenne
3 tbsp extra virgin olive oil
2 tbsp plain Greek yogurt
1 minced fresh mint leaf, optional
2 tbsp chopped fresh Italian parsley leaves
pita chips and vegetables for dipping

17 comments:

Michael DePew said...

I love baba ganoush but I only have ever had it from one place so I am a baba ganoush noob. I'll have to try this.

Does the yogurt make it kind of tangy? The one place I know of that has it here, there's is very rich and garlicy, but kind of tangy like just a little bit of sour in it that I love.

Steven said...

From what I've read, eggplants don't really have a gender, but you're point about the indentation still stands.

Jonathan Dolbee said...

One morning, while roasting the eggplants in our wood fire oven at our restaurant, we forgot to slash the eggplants. The explosion from the first eggplant that burst sounded like a bomb. Another explosion and some quick jabbing to calm the rest made for quite the exciting Sunday brunch. They really do explode if you forget to poke them.

mrselfdestructs said...

Hey chef, just wanted to clarify if you used plain tahini or tahini sauce in this recipe. In the video you say tahini sauce, but the ingredients list it just says tahini. Not trying to be annoying, just curious.

Chef John said...

yes, it was plain tahini.

Food Junkie said...

Chef John can you make this without eggplant? Sorry - someone was going to ask the question so I thought I would get it out of the way for you. I'm not a big fan of eggplant so I will likely pass on this one but I love your video recipes and have learned some good techniques along the way.

Christopher Myers said...

I feel bad for those poor, rejected, female eggplants

Bryan Soto said...

The Lyndon LaRouche reference, was one of the best I've heard on Food Wishes. Bravo Chef John!

Cured Pork Belly said...

Thank you for the low carb recipe... these are far and few between but I enjoy them all the same Chef John!

Feda said...

Chef John this is mutabal not baba ghanouj.

ספירו גהשאן said...

Yogurt?
Why?

Justin Bree said...

I accidentally added too much salt. Is there anything I can do to balance out the flavor? Thank you!!

Your Greedy Friend said...

How long does this last in the fridge?

Bill Bartkus said...

Thanks Chef John, I LOVE baba ghanoush. I always assumed there was mayonaise in it, and my doc says I have to limit that kind of stuff, unfortunately. Gonna try 2% greek yogurt.... Whatever...I'm trying this tomorrow using natural charcoal, can't wait.

Shadow Knight said...

This is was yummy - and I don't even like eggplant that much. XD Thanks for the recipe, Chef. :)

Joey Chia said...

Hi chef, I don't have tahini sauce , any replacement sauce can be use?

Gore said...

This is my first post on Foodwishes, and I have to start with a huge THANK YOU to Chef John. I discovered this treasure site couple of weeks ago, and am totally hooked. Today I picked up a Weber Q charcoal grill of a Craigslist, and can't wait to fire it up tomorrow.
Made my first Ghanoush today, it came out excellent (though one of my the two male-looking eggplants I used had more an incredible amount of seeds...
Also discovered an excellent wine to go with Baba: The Seven Deadly Zins ($10 in Trader Joe's)
I can't believe how well the two go together.
Gore