Appetizers · By James
Baba Ganoush
This is an amazing smoky, savory dip that we decided to make for the first time in 2016 when our family fell in love, again, with middle-eastern fare. (We first began cooking in this style many years ago, prior to Cam and Joc being born, when we became friends during a trip to Mexico with Marvin and Catherine Stanowich from Prince Albert. They spent several years in the Middle East and shared many recipes from there.) The impetus for our renewed interest in 2016 was Sharon's PhD advisor, Jill McClay, whose family was from Lebanon. Jill cooked us an amazing Lebanese feast for Sharon's doctoral grad party, and soon after Sharon bought me a middle-eastern cookbook recommended by Jill. This was followed over the next few years by two other similar cookbook gifts from Jocelyn and Cindy. Our kitchen was again vibrant with this wonderful cooking.
Ingredients
- 2 extra-large eggplants (~675 g each — big!), or 3 large
- 2 garlic cloves, crushed or finely minced
- 4 tbsp tahini paste
- 1 tbsp lemon juice
- 1 tsp salt
- 2 tbsp plain full-fat yogurt (optional, but delicious)
- Pita bread — toasted and cut into triangles
- Garnish (optional): olive oil, zaatar spice, fresh parsley
Method
- 1
Preheat grill to medium-high.
- 2
Make a foil packet with wood chips for smoking. Wrap ½ cup of wood chips (mesquite, alder, apple) in heavy-duty foil and pierce the top, creating an opening in the foil so smoke can escape. Place this on the grill.
- 3
With a sharp paring knife cut 1 to 2 inch deep slits into the whole surface of the eggplant, especially around the bigger bottom area. This will allow them to cook more evenly, and help the smoke penetrate the eggplant.
- 4
When the foil packet is smoking, place the eggplant directly on the grill, and close the grill. Turn eggplant every 10 minutes or so and let the skin char. Grill until eggplant has collapsed and feels tender on the inside. This will take about 20 minutes.
- 5
Place the eggplant along with the smoking foil packet in a large bowl or large pan and cover tightly with foil. Let sit until cool enough to handle, about 20 minutes.
- 6
Save all the smoky liquid that is under the eggplant in the bowl. Peel the charred skin off the eggplant and using a knife, chop up the tender flesh. Place the eggplant in a strainer and allow to strain for 10 minutes. Discard this liquid. (This may seem counter-intuitive, but you will be adding some of the "smoky" liquid from the first bowl back in.)
- 7
Place the drained eggplant in a mixing bowl. You should have about 2 cups of eggplant flesh. If you have less, adjust amounts accordingly. Add the tahini, garlic, lemon, salt, yogurt and 1–2 tablespoons (or more to taste) of the smoky liquid reserved from the bowl.
- 8
Mix, taste, adjust the salt, lemon, and smoke.
- 9
For a delicious richness, add 2–3 tablespoons plain yogurt. Stir with a fork until relatively smooth.
- 10
Place in a shallow serving bowl, make a circular "well" with the back of a spoon and drizzle with olive oil, and sprinkle with zaatar and parsley (optional, but good). Serve with pita bread and/or veggies.
A note from James
Drink/wine pairing: a crisp, acidic white like Sauvignon Blanc, or an oaky, smoky red like a Syrah or a Pinotage.
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