baba ganoush with/without tahini?
I love to eat baba ganoush, but haven't made it in a long time. I love the smokey flavor. Now, how about tahini? Or does someone have a
particularly fabulous recipe? I have a new guy to impress.
Peel, chop, salt, and drain in a colander for an hour. Mash with a fork and add tahini and lemon juice to taste, maybe a bit more salt. You can add garlic if you wish, but I feel that it mutes the flavor of the eggplant.
The way we did it in Israel was to prick some holes in a whole, unpeeled eggplant (or two) and stick it on a hot grill. It will start to steam, and finally collapse. Take it off the grill, let it cool a bit, and peel the skin (it will come off easily). Don't worry about getting all the burnt bits out, these add to the smokey flavor. The bitter liquids are extruded by the heat, so you don't need to salt it.
If you want a dip, follow the directions of the other poster, and add lemon juice and tahini to taste and mash it up. For a more elegant presentation,you can split the burnt eggplant down the middle, rather than peeling it, and serve it on a puddle (or whatever the proper food stylist term is) of tahini. This is what the fancy restaurants in Israel do.
Prick your eggplant all about and roast on the stovetop until charred all over. Let cool in a colander. Peel the skin (don't worry about getting it all) and give a good squeeze to get rid of the bitter juices. Pulse in a food processor with tahini, lemon juice, olive oil, salt and a pinch of cumin.
same as everyone else..except if you cant find tahini because you are stuck in beaumont texas...try Sunbutter..