During this lockdown, vegetable shopping has been hit or miss, depending on availability as well as quality of the vegetables. I happen to get my hands on a very large beautiful eggplant and decided that it had been years since I last roasted an eggplant directly over the stove. And while directly roasting over an open flame does require some scrubbing of your stove when you’re done, the smokier flavor you get (vs. roasting in an oven) really makes a huge difference with your baba ganoush. I’ve got the recipe below, but do check out the little IGTV video I posted over on instagram. Must of the recipe really comes down to taste and balance, so use my recipe as a guide but don’t be shy about adjusting your quantities to how you like things best! Enjoy!
1 large eggplant, charred over an open flame for approximately 30 minutes (rotating every 5 minutes). OR roasted in a 400F oven for approximately 45 minutes, rotating every 10 minutes.
1 tsp cumin
2 tablespoons tahini (start with 1 tablespoon and adjust as necessary).
2 tablespoons lemon juice (or to taste). I would recommend that you start with 1 tablespoon and adjust as necessary.
1/2 cup chopped parsley, divided
1 glove garlic, minced finely
2 pinches of salt (or to taste)
1 tsp sumac
drizzle of olive oil.
- Cut open the charred eggplant and scoop out the flesh into a bowl. Using a potato masher or fork, break down the flesh of the eggplant until it is relatively smooth. I like mine a little chunky, but it is up to you.
- Add the cumin, 1 tablespoon tahini, 1 tablespoon lemon juice, half of the parsley, salt and garlic. Mix thoroughly and check for taste. For the size eggplant that I used, I needed to add an additional 1 tablespoon of both tahini and lemon juice.
- Once the flavors are balanced, top with the remaining chopped parsley, sumac and drizzle with olive oil.
Serve with pita bread, crackers or make a delicious flat bread! You can find that recipe here and the IGTV video here!