The traditional way to make Baba Ganouj is over a charcoal grill. This gives the dip a delicious smoky flavor. In this recipe the eggplant is broiled until charred. If desired, 1 to 2 drops of liquid smoke can be added to enhance the smoky flavor.
Preheat oven to broil.
Prick eggplant several times and place on a foil lined baking tray. Broil until the skin is charred, turning as needed to char evenly. This should take 20 or 30 minutes. When cool enough to handle, peel off the skin and place the pulp in a medium bowl. Mash with a fork or potato masher. There should be about 1 1/4 cups of eggplant. If there is more or less than this, adjust quantities of the other ingredients accordingly.
Stir in the sesame tahini paste, garlic, and SESAME TAHINI SAUCE & DIP SPICE. If a smokier flavor is desired, add the liquid smoke. Chill thoroughly. When ready to serve, place Baba Ganouj on a shallow serving dish. Garnish with chopped parsley and pomegranate seeds and drizzle with olive oil. Serve with pita bread wedges and fresh vegetables for dipping.
Baba Ganouj freezes well for up to 3 months.
NOTE: Eggplant varies from mild to sharp. The tahini and SESAME TAHINI SAUCE & DIP SPICE can be increased to give a mellower flavor.
- 1 Large Eggplant
- 1/2 c Sesame Tahini Paste
- 2 Cloves Garlic, crushed
- 2 tbsp Sesame Tahini Sauce & Dip Spice
- 2 Drops Liquid Smoke
- Chopped Parsley, Pomegranate Seeds (optional) and Olive Oil for garnish