We recently took a trip back to Florida where we used to live. On my MUST list, was a trip to my previously favorite Turkish restaurant where I would go with friends for baba ganoush and lavash.
Unfortunately, I didn’t realize that their recipe used dairy and I was very sad. As I was lamenting to a friend, she reminded me that mine was way better than theirs anyways (thanks Sandee!) and SO much cheaper. Here’s my oil free adapted recipe, and now I will continue to eat baba ganoush to my heart’s content.
This is a repost and adaptation from a post Sept 13, 2014.
For any of those eggplant haters out there – I’m with you. My mom made it when I was a kid – hated it. I tried it several different ways as an adult, and just hated it. Then I had baba ganoush, and am totally in love – it tastes nothing like eggplant to me this way.
The baba ganoush gets a smoky flavor from being roasted, as in roasted to a char.
Place two medium sized egg plants on the grill (some recipes say poke them, but they fill with steam and cook better without holes). While they can be roasted on a gas range, or in the oven, a grill really brings out the smoky flavor.
Grill for 10-15 minutes, and then very carefully turn, using tongs. Roast an additional 15-20 minutes, until the eggplant is so charred that you are completely sure that it is inedible (you may find that it has exploded or burst from the interior steam – no worries.)
Remove from grill, wrap in foil and let it steam for 15 minutes.
Carefully make a lengthwise slit in the eggplant and open. With a spoon, scrape out all of the flesh from the inside of the eggplant.
Place flesh into a salad spinner and gently spin to remove excess liquid.
Place in a bowl, and add three minced garlic cloves, and two Tablespoons of fresh lemon juice. Mix until it becomes creamy.
Mix in three Tablespoons of tahini, and three Tablespoons of coconut milk until
Stir in 1/4 cup chopped parsely.
Season with 1/4-1/2 teaspoon of salt (to taste).
Serve with lavas(h), naan, roti, or pita chips/bread, crackers or veggies.
Smoky Baba ganoush
2 medium sized egg plants
3 Tablespoons tahini
2 Tablespoons lemon juice
3 minced garlic cloves
1/4 cup chopped parsley
3 Tablespoons coconut milk
Sea salt to taste
Roast egg plant on gas grill for 30-40 minutes, until blackened and charred, turning once.
Enclose in foil and allow to sit for 15 minutes.
Carefully scoop out flesh (discard charred bits), and place in a salad spinner, and gently spin to remove excess liquid.
Place in a medium sized bowl and mix until creamy with lemon juice and garlic.
Add tahini, and coconut milk.
Stir in parsley, and add salt to taste.
*Note all ingredients can also be blended in a food processor or blender if a creamier consistency is desired.
Serve with lavas(h), roti, baked tortilla chips, veggies, or crackers.