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The frequently asked question: \u201cHummus or Baba Ghanouj\u201d? Now this is hard if not impossible to answer. I like both equally and would happily enjoy them as part of the Lebanese mezze spread; but to make it easier, the rule of thumb is that \u201cHummus\u201d goes so well with red meat dishes, while \u201cBaba Ghanoush\u201d is a perfect accompaniment to baked or fried fish!<\/p>\n
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You have three ways to roast the eggplants. Either on the stovetop, directly on coals or in the oven. When the warmer weather hits, and I have more time, I grill the eggplants on a charcoal grill for a more smoky flavor.\u00a0 Roasting on an open flame yields the baba ghanouj an intense zip of smoky, favorable taste.<\/p>\n
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How to keep your baba ghanouj light in color, just like the ones in the restaurants in Beirut.<\/h2>\n
After lots of recipe sampling to achieve the desired white-pale baba ghanouj, just like the ones in the restaurants in Beirut, I figured out the following:<\/p>\n
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- Try to put your hands on the eggplants with shiny smooth skin that has no blemishes; besides try to use the\u00a0 seedless eggplants or the ones with fewer seeds \u2013 usually the ones with less seeds weigh less .<\/li>\n
- Never prick the eggplants for roasting, just leave them unharmed to keep a good bright color.<\/li>\n
- Another\u00a0 important tip is not to overcook the eggplants, overcooking will blacken their flesh, which will negatively affect the color and taste of baba ghanouj!<\/li>\n
- A crucial issue is the tahini, not all brands are treated equally, if you need a rich baba ghanouj, use good-quality tahini.<\/li>\n
- Use freshly squeezed lemon juice, and never use the ready bottled ones in the market..<\/li>\n
- Olive oil and Middle Eastern dips are a match made in food heaven. Try to use the best olive oil to drizzle over your baba ghanouj.<\/li>\n<\/ul>\n
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<\/p>\nRoasting on the stovetop<\/h2>\n
When the warmer weather hits, and I have more time, I grill the eggplants on a charcoal grill for a more smoky flavor, but when making baba ghanouj indoors, the stovetop\u00a0 method is ideal; the open flame yields the baba ghanouj an intense zip of smoky silky taste. To keep your stovetop clean, place your eggplants on a large metal cookie tin, and roast them on the stovetop. Flip the eggplants over to ensure even roasting and cook no more than 10-12 minutes. \u00a0It may drip some fluids while roasting and that\u2019s totally OK. At this stage your eggplants should be like a burnt paper, but considerably soft. Set aside and wait for the eggplants to cool down. Peel the skin and let the eggplants\u00a0 rest in a strainer for a 2 minutes to get rid of the excess fluids.\u00a0 Scoop out the big visible seeds to avoid any bitter flavor, since the bitter flavor comes from the seeds. Place the peeled eggplants in a blender or a food processor. Add garlic, tahini, salt and lemon juice. Blend to your preferred consistency. You can even mash the eggplants with a fork for a more rustic, chunky \u201cBaba Ghanouj\u201d. Transfer the baba ghanouj to a serving plate; using a spoon, create a shallow well in the center and\u00a0 garnish with pomegranate seeds and parsley.\u00a0 Drizzle olive oil and\u00a0 serve with\u00a0pita bread.<\/a><\/p>\n
\u00a0Roasting in the oven!<\/h2>\n
Roasting in the oven takes more time than the stovetop method, and yields a less smoky flavor than an open flame,\u00a0 definitely I prefer the stovetop version, but still it is doable, if you only have an oven. Place the eggplants on a\u00a0 baking sheet lined with aluminum foil, and roast in the oven at 230\u00b0C\/ 450\u00b0F, turning from time to time until they soften and considerably shrink in size, it takes about 20-25 minutes.\u00a0 Remove from the oven and wait for the eggplants to cool down. Peel the skin and place the peeled eggplants in a blender. Add garlic, tahini, salt and lemon juice. Blend to your preferred consistency.\u00a0 Some prefer a chunkier consistency while others like a smooth paste.\u00a0 Transfer the baba ghanouj to a serving plate; using a spoon, create a shallow well in the center and\u00a0 garnish with pomegranate seeds and parsley.\u00a0 Drizzle olive oil and\u00a0 serve with\u00a0pita bread.<\/a><\/p>\n
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<\/p>\nMake sure to use a good tahini brand, it makes all the difference! I would say use specifically Lebanese tahini, no bias here, just telling the truth! Shake well the tahini jar before using to homogenize the solids setting in the bottom of the jar.<\/p>\n
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<\/p>\nUse freshly squeezed lemon juice, and never use the ready store bottles<\/p>\n
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<\/p>\nGarnishing with pomegranate seeds provides\u00a0 baba ghanouj with an attractive color, but it is really more than just a garnish. Adding pomegranate seeds will brighten the whole flavor profile of your baba ghanouj.<\/p>\n
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<\/p>\nlooking for the\u00a0authentic Lebanese supreme hummus<\/a>\u00a0 recipe, look no further<\/strong><\/p>\n
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