ISO exact baba ganoush recipe

Posted: Thu, Jun 07 2012, 9:57 am Post subject: ISO exact baba ganoush recipe

I know the general idea of roasting the eggplant, scooping out the inside, mushing it up (or in food processor) and adding garlic and mayo, but for some reason when I make it it never comes out delicious. And I've tasted some really good recipes at other people's houses, so I must be doing something wrong. So, can someone share an EXACT recipe with all the amounts and step-by-step instructions, please?

Thanks!

Platinum Member Joined: Mar 24 2008 Posts: 6528

cook 1 eggplant in the oven:

- poke with holes.
- place on foil.
- either bake on an oven shelf or on the floor of the oven. Baking on the floor gives it more of a grilled taste.
- Bake for 1 1/4 hours at 400 degrees. Or longer at a lower temperate. It should be soft. If not bake longer.

- remove eggplant from the skin and mix with:
- 2 Tbsp sugar
- 1/3 tsp salt
- juice of 1/2 small lemon (or about 1 1/2 Tbsp lemon juice)
- 2 cloves garlic crushed (I use 2 frozen garlic cubes)
- 2 Tbsp mayonnaise.

If you like it smooth you can blend it but I like it with more texture so just mix all of it with a fork and cool.

2 methods, 2nd is better then first but more work.

1; wash well, cut off leaves, and cut eggplant in half, place in oven on highest temp and cook for about 40 minutes until it looks cooked and soft inside. My oven cooks on both sides so no need to turn.

take out, throw several garlic cloves into food processor and then add the eggplant - DO NOT peel. Add as much mayo as you like.

2: cook whole eggplant over low/medium open gas flame turning constantly till blackened. cool and peel, process with garlic as above and add mayo.

I never add other seasonings since mayo already has them.

To pick a nit, what you are looking for are recipes for chatzilim bemayonaiz. Baba ghanoush has techina in it.

Active Poster Joined: Sep 13 2010 Age: 30 Posts: 97

Cut off leaves off 2 med eggplant and wrap only the bottom half - 3/4 in foil. Place in 500 degree oven for 1-2 hours. Eggplant is ready when the top is charred and crunch and the bottom is soft. Remove from oven and drain as much liquid as possible. Place in a gallon size bag and cover wih cold water. Add at least 2 T salt. Place in fridge a min of 30 min to overnight withthe peels still on. (alternatively, you can peel the eggplant immediately and place in salted water 30-40 min) Remove eggplant and peel, placing preled parts in food processor or bowl if using an immersion blender. Add 2-3T mayonaise (NOT miracle whip), 1-2T extra virgin olive oil, 1-2 t or lemon juice, 2t honey, 1/4t black pepper and raw garlic cloves. I usually use at least 3 cloves, but we like it super garlicy, use less if you don't. Don't use canned garlic, it has a bitter taste. You can use garlic powder to taste if you prefer. Puree everything and add salt if desired. Will last up to a few weeks in te fridge if no one eats it all within a day. If you don't want to use mayo, increase oil and lemon juice.

Gold Member Joined: Jan 12 2010 Posts: 2262 Location: US

Platinum Member Joined: Mar 24 2008 Posts: 6528

In America it is commonly referred to that. Most takeout places sell babaganoush as eggplant in mayonnaise.

mine is called chatzilim, not baba ganoush.

Thanks so much everyone! I will let you know how it turned out after shabbos. Smile

Gold Member Joined: Dec 25 2008 Posts: 2034

Since learning that shredding the eggplant with a fork gives the eggplant a lovely texture, and I will never use my processor again.

I don't have a recipe since eggplant varies in bitterness and I love using japanese eggplants which are never bitter as well.

I don't use mayo, I use tehina, in addition to oil, water and lemon juice and garlic. salt and pepper to taste.

Buy baby eggplants whenever possible since the seeds are smaller and therefore less bitter. Always try to remove as many seeds as possible after baking if you are using regular eggplants. Never cook your eggplants on the stove unless you want a smoky taste, always use the oven. Never use frozen garlic or garlic powder, only fresh garlic squeezed from a garlic press. One medium eggplant uses about 2 medium cloves of garlic. Add about 5 tbsp mayo. Use alot of salt and a bit of freshly squeezed (never bottled!) lemon juice to taste. I never use sugar. Delicious!
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Gold Member Joined: Dec 25 2008 Posts: 2034

Japanese eggplants are long and lighter purple. more like a cucumber look (except purple) and always delish.

What I meant by I dpnt have a recipe is that I adjust the taste for how bitter the eggplant is. my grandmother used to leave it in a colander after it was cooked and let it drain, but I am not sure that really made much of a difference. I have never had a bitter japanese eggplant, no draining, salting etc.

Here're my tips.

To get rid of bitterness, sprinkle generous amount of salt before broiling and leave for minimum 15min, ideally 30min in room temp. Salt draws out bitterness. Rinse out remaining salt and brownish liquid before broiling. If I'm making hatzilim, I just sprinkle smaller amount of salt on the skin before broiling, without rinsing.

To get the smokey flavour, you really need to broil aubergine till the skin is nearly burnt.

Leave till it's cool to handle. Once you scoop out the flesh, leave another 15min or so and drain all liquid. That way you can also reduce bitterness and avoid extra-soggy texture.

Seasoning variation:
1. onion soup mix, crunched up fried onion, tehini (seasoned).

2. lemon juice, olive oil, salt (taste first if necessary), finely chopped red & yellow peppers (only to add colour and texture contrast), chopped parsley leaves. No mayo, no tehini, light and refreshing.

Remember aubergine has lots of water so they shrink substantialy. I usually broil 2-3 large ones, split in halves. Any leftover pulp makes nice quiche/omlette or add to stews/cholent or roast chicken.

Gold Member Joined: Jan 12 2010 Posts: 2262 Location: US