When I was growing up in Lebanon, there were ALWAYS 2 things you could count on at the dinner table (other than crazy relatives yelling at each other) - hummus and baba ghanouzh. In the old days, Tayta (Grandma in Arabic) would shanghai someone into standing at the stovetop turning eggplants over to char/roast them which inevitably caused even more yelling when things didn't go right. Here's a much easier way to make it —TXDjinn
depends on size/quantity of eggplants used
Good sized Italian Eggplant
Clove of garlic for each eggplant used
Tahini for each eggplant used
Your best olive oil
Salt per Clove of Garlic used
In This Recipe
Pre-heat your oven to 400 degrees and line a good sized pan that will hold your eggplants with aluminum foil
Wash off your eggplant (it's called Batenzhan in Arabic) and remove the stem end and slice in half legnthwise.
Place your eggplant(s), cut side down in the baking pan and place them into the oven for 1 hour.
Take the pan out of the oven and let the eggplants cool - they skin should have started turning brown and the eggplant halves should have shrunk some. You might want to drain off the juices that have come out.
While the eggplants cool, mash up the clove(s) of garlic and salt in a mortar and pestle until it's a smooth, silky paste. BTW, this is also excellent to put on grilled chicken.
In a container, scoop out the contents of the eggplant and stir them to break them up a bit - this shouldn't be smooth. Add in your garlic paste, tahini and stir.
Add in your olive oil to give it a nice gloss - this is really eyeballed but I generally go with half a tablespoon.
Taste and add salt or oil as needed. This really needs at least a day in the fridge to allow the flavours to come together.
When you serve, drizzle a little more oil on it and sprinkle some sumac (you can find this as any Arabic market) for colour and some additional flavour. Believe it or not, I usually serve this with tortilla chips which really complement it - there's no rule that says you have to serve it with pita!