I’m a big eggplant fan… that is, when it’s cooked properly. There is nothing worse than undercooked, “green” tasting eggplant. It tastes awful (usually bitter) and has a kind of chewy styrofoam texture. I think the texture gets to me more than the taste. But the thing is, it’s really easy to undercook it, as the opposite is mushy eggplant that’s been cooked within an inch of its life, which is also unappealing, and desirable to avoid.
There is an Italian restaurant around the corner from me that cooks their eggplant perfectly. It truly a delight to eat – the texture is perfect, almost creamy, with a little bit of a smoky taste. I expect they grill it to get the taste and texture like that.
I get around all of this by cooking eggplant for purposes of a dip, which means the vegetable is very forgiving for this. I roast it with olive oil for about 45 minutes, and that usually does the trick – the flesh turns nice and soft, and the cut side caramelizes, which adds a little sweetness to the mix.
Usually “dip” means baba ganoush, aka eggplant with tahini. I love the combination of flavors – the roasted eggplant with buttery tahini, some garlic, lemon juice, and an unusual ingredient I’ve been experimenting with.
I received one medium sized eggplant in my CSA share this week, so this recipe was created around that. You can adjust amount as you like – I mean really, baba ganoush (as well as hummus) has always seemed to me as one without strongly defined amounts of flavoring. It should be to your liking. For instance, I like my baba ganoush to have a pronounced lemony-tart flavor, and a little spicy. Others prefer a stronger tahini flavor. Recipes like this make it easy to adjust seasonings to one’s own taste.
Baba Ganoush (Eggplant with Tahini)
1 medium eggplant
olive oil
salt
2-3 tbs tahini
1 tbs olive oil
1/4 tsp sumac
1/2 tsp aleppo pepper (red pepper flakes will work, too, but reduce to 1/4 tsp)
2-3 cloves garlic, crushed
juice of 1/2 lemon
salt to taste
Preheat the oven to 375 degrees.
Cut the eggplant in half, coat cut sides with olive oil and a sprinkling of kosher salt, and cook, cut side down on a baking pan, for 45 minutes. Take out the pan and let eggplant cool for 15-20 minutes. Remove cooked flesh from the skins and place in a bowl. Discard eggplant skins.
To the eggplant, add the tahini, olive oil, sumac, aleppo pepper, garlic, and lemon juice. Grind everything in either a food processor or with a stick blender, until it achieves the texture you prefer (I like something fairly smooth).
Serve topped with olive oil and sumac, with bread of your choice. Feta cheese is a very nice accompaniment to this, along with some fresh raw vegetables like carrots, celery, and bell pepper.
This is particularly delicious the day after, when all the flavors have had a chance to meld.
Makes 2 cups.