baba ghannouj recipe
I'm looking for an authentic baba ghannouj recipe. I seem to recall a recipe that contained a spice (maybe zataar). All of the recipes I have seen recently are similar to hummus. The only difference is that the eggplant replaces the chickpeas. Any suggestions?
doh! looks like there's a double-thread going on this...well, here's a video that APPEARS pretty authentic...she roasts the whole eggplant in the oven but I have read that grilling it is the preferred method, as Dive Fan says also--might try it this weekend along with hummus from dried chickpeas, that's my other "to-try" project:
IMO the 'roasting' part is the most critical to superior flavor. If you can, grill the eggplant over charcoal or wood coals.
Try to get tahini where the sesame seeds have been Roasted; if not roasted the taste will be too bland and you'll have to use too much.
Add plenty of lemon juice to balance the tahini and until the mixture is just slightly tart; commercial recipes wimp out here with too little juice or substitution of vinegar.
I don't like a lot of raw garlic in it, but that's just my preference.
the recipe varies depending on which part of the Middle East you look to, but i don't think any "traditional" baba contains za'atar in the recipe itself...though i suppose you could sprinkle some on top as a garnish.
the basic ingredients in countries like Israel, Iraq & Lebanon are roasted eggplant, garlic, lemon juice, tahini, salt, and sometimes olive oil. in other countries you'll find preparations that contain diced tomatoes & onions, and occasionally yogurt. additional herbs & spices might include cumin, chili powder, mint...
so basically there really is no singular "authentic" recipe.
there is, however, a guideline for achieving the proper texture. it should be mashed with a fork or done in a mortar & pestle, NOT pureed/liquefied in a food processor.