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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.

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  1. 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.

    1. Make it with mayo instead of tahina and you will very much lessen it.

      1. 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.

        1. 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.

          1. same as everyone else..except if you cant find tahini because you are stuck in beaumont texas...try Sunbutter..

            1. Tahini can be a love-it-or-hate-it flavour. I'd find out how adventurous your new guy is first before trying eggplant OR tahini..... And btw almond butter is a nice substitute for the tahini. Good luck to you and your sweetie!

              1 Reply
              1. re: applgrl

                Thanks! New guy is very adventurous food-wise.

              2. Smooth peanut butter consisting of just peanuts and salt can be used instead of tahini.

                1. I've been making it in a blender lately, which turns it into a velvety smooth dip rather than a chunky mash. I just use garlic, lemon, salt, cumin and tahini to taste with a roasted, peeled eggplant. It's very nice with a bit of preserved lemon as well.

                  1. Russians make a very similar dish called eggplant caviar. Essentially roast the eggplant like any of the other suggestions, then add a ton of minced garlic, olive oil, and lemon juice. Use a hand beater to beat until it becomes smooth and almost fluffy.

                    1. I just made this for my July 4th party and it was good.

                      http://cookeatpaleo.com/paleo-roasted...