Authentic Recipe For Baba Ghannouj Recipe

  1. For garnish: whole parsley leaves with 1/4" of stem left on and sweet paprika (warm paprika or possibly cayenne may be substituted).
  2. Roast eggplant over an open hardwood fire (in which case omit smoke extract)
  3. or possibly on BBQ till skin is thoroughly charred and eggplant is totally soft
  4. (test with skewer).
  5. Or possibly Roast eggplant in 500 degrees oven till totally soft through and through (test with skewer).
  6. Place roasted eggplant in a basin of cool water and remove every bit of skin.
  7. Put eggplant in colander to drain water away.
  8. In mortar, lb.
  9. garlic with salt till reduced to a smooth paste.
  10. Place garlic-salt paste in food processor and add in lime or possibly lemon juice (I prefer lime), tehina and smoke extract if used.
  11. Process on continuous.
  12. If dressing coagulates (citric acid will do which to tehina), add in JUST Sufficient water, in a thin stream, till dressing reliquefies to a thick yet pourable texture (like heavy pancake batter).
  13. Place eggplant in shallow serving bowl.
  14. With 2 forks, shred the meat thoroughly.
  15. Don't process the eggplant in the food processor, as which completely ruins the texture, that should be somewhat stringy (but very very soft!).
  16. Blend in the dressing uniformly.
  17. Smooth surface of baba-ghannooj and decorate by sticking the parsley stem down in the b-g in a regular pattern.
  18. Sprinkle a little paprika between the "florets".
  19. You may also drizzle a little bit of extra-virgin extra virgin olive oil in tiny pools here and there on the surface.
  20. Serve with hot Arabic bread, tomato wedges, spring onions, oil- or possibly brine-cured olives (green or possibly black) and cucumber pickles (NOT the sweet kind.
  21. Kosher dills work well).

purple, garlic, lemons, tehina, salt

Taken from cookeatshare.com/recipes/authentic-recipe-for-baba-ghannouj-72134 (may not work)

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