Smokey Baba Ganoush
The View From the Great Island
Smokey Baba Ganoush makes a delicious alternative to hummus
- 2 small to medium eggplant
- 1 large clove garlic
- 1 tsp smoked sea salt (or regular salt)
- juice of lemon
- 3 tbsp Tahini
- 0.5 tsp hot smoked paprika (substitute sweet paprika if you don't want heat)
- for garnish
- olive oil ((divided))
- fresh parsley
- herbes de Provence
- set oven to 400F
- Poke the skin of the eggplant several times with a fork. Set the eggplants over an open flame to char the skin on all sides. You can do this over a gas flame on the stove top, with a kitchen torch, or under the broiler. Turn the eggplant to evenly blacken the skin. (You can skip this step if you want to.)
- Put the eggplant on a foil lined baking sheet and bake for about 30 minutes, or until a sharp paring knife pierces the flesh easily.
- Let cool briefly, and then cut in half. Scoop out the flesh and put in the bowl of a food processor. Leave the blackened skin behind.
- Smash the garlic clove and mince it. Add the salt to the garlic and mash it with the back of the knife until it becomes a paste. Put the paste in the processor with the eggplant.
- Add the lemon juice, tahini, and paprika and pulse until the mixture is pureed but still has some texture.
- Taste the baba ganoush and adjust the seasonings if you need to. You may want to add a ittle more salt, lemon, or paprika.
- Chill until ready to eat, the baba ganoush will improve with a little time in the fridge.
- When ready to serve, spread in a bowl and even out the top so it can hold a swirl of oil. Drizzle on the oil, then sprinkle on sumac, herbes, and parsley. Serve with pita, naan, or other flat bread.