Baba Ganouj. Baba Ghanoush. Baba Ganoush. Ba ba ba ba BUM BUM. I’m not quite sure where my mind is today, but this baba ganouj is probably the healthiest thing I’ve eaten in the past couple of days. Maybe I’m spacey from all of the beer and grease.
But any way. My CSA / farm share thing gave me one eggplant this year. One Italian eggplant. I wasn’t sure what to do with it. I have a 50-50 success rate with getting the bitterness out of Italian eggplant, so I wasn’t really all that into making eggplant parm or cutlets. I like baba ganouj, so I figured I’d give it a whirl. It was just one eggplant, afterall.
I blackened the skin of the eggplant by holding it over one of my gas stovetop burners. Easy peasy. It gets a little squishy, but overall I had some nice charring going on. I guess this is what helps make it smoky. Then I wrapped it in tin foil and popped it in a 300F oven for about an hour.
It came out looking a little deflated and soggy. So I let it cool off in the windowsill.
Once it had cooled, I got it naked. It was a little leaky and a lot squishy. But the skin was pretty easy to peel off.
Once it looked like this, I stopped mashing and started eating. Smoky, tasty baba ganouj! How easy! I was quite pleased with how smoky it turned out by just blackening the skin over the stove. It was creamy, and not the least bit bitter. I think it’s even easier to make than hummus.