Thursday, October 7, 2010

Baba ghanoush!

Why the exclamation point, you ask? Am I that excited about making baba ghanoush for the first time? Well, sure - it's always my first order at Middle Eastern restaurants. But my exclamation point is actually an homage to T and his pal John, who call each other "Baba Ghanoush!" a la Wedding Crashers. So here you have it... baba ghanoush! So simple and delicious - why in the world haven't I been making this until now?

Baba Ghanoush
adapted from Mark Bittman

1 lb eggplant (1 large, 2 medium, or 4 small)
 1/2 cup pine nuts
 1/3 cup tahini
1/4 cup fresh lemon juice (more to taste)
1 tablespoon olive oil
1/2 teaspoon minced garlic (more to taste)
1/4 teaspoon salt (more to taste)
1/8 teaspoon freshly ground pepper (more to taste)

1. Heat a grill to medium-high heat or heat the oven to 500 degrees F. Pierce the eggplant in several places with a thin knife or skewer. Grill or roast it, turning occasionally, until the eggplant collapses and the skin blackens, 15-30 minutes depending on size. Remove and cool.

2. While the eggplant is cooling, toast the pine nuts.

3. In a food processor, combine the eggplant and pine nuts with the remaining ingredients. You can add more olive oil or water if it's too thick.

4. Transfer the mixture to a bowl and adjust salt, pepper, lemon, and garlic to taste.

5. Refrigerate for the flavors to deepen.

6. Enjoy the smoky yumminess with pita, while calling each other Baba Ghanoush!


  1. So relieved to know my husband is not the only Wedding Crasher quoter - but his is ad nauseam. Whenever I ask what he wants for dinner? "Make me a bicycle clown." Sigh.

  2. Ha! Now I am sitting in my office thinking "Baba Ghanoush!" in my head over and over. Hee.

  3. Yum, I like hummus a lot, but it's got nothing on baba ghanoush. It's the main reason that I grow eggplants every year.

  4. I looooove baba ghanoush. I could eat multiple plates at Zaytinya, but that would make me broke. Thanks for sharing the recipe! I will definitely be making this soon.

  5. oh, love baba ghanoush! Thanks for sharing the recipe, can't wait to try it.


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