Shared by Amy Dell
Shared by Amy Dell
Baba Ganoush
Yield: 6 servingsTime: 55 minutes, plus cooling time
Baba Ganoush
Yield: 6 servingsTime: 55 minutes, plus cooling timeFamily Journey
Morocco and TunisiaBe’er Sheva, IsraelQueens
Omer, IsraelLong IslandManhattan
Even during winter, Amy Dell’s mother Kitty fires up the backyard grill to char eggplants for baba ghanoush that the family eats as part of their dip spread on Shabbat and tucks into leftover schnitzel sandwiches with matbucha and pickles. If you don’t have a grill, don't worry. This recipe can be made in an oven or on a gas stovetop.
While mayonnaise isn’t traditional in baba ganoush, it’s become popular in certain communities, adding a richness and silky texture to the dip.
Read more of Amy’s story in “There’s Always a Mountain of Schnitzel in Amy Dell’s Family”
Ingredients
- 2 large eggplants
- 3 garlic cloves, minced
- 1½ teaspoon kosher salt
- 3-4 tablespoons freshly squeezed lemon juice, plus more to taste
- 1 tablespoon extra virgin olive oil, plus more
- 2-3 tablespoons mayonnaise
- ½ cup tahini
- ¼ teaspoon ground cumin
Preparation
Step 1
Roast the eggplant over high heat on a grill, turning frequently on all sides, until soft and fully collapsed, about 20–30 minutes. If you don’t have a grill, you can cook the eggplants on a gas stovetop or in the oven. To use a stovetop, prick several holes in the eggplants, place them directly over a high flame, and turn occasionally with tongs or a fork until the skin is charred and the flesh is very soft. To roast in the oven, prick the eggplants and place them on a sheet pan in a 450°F oven. Roast for 50 minutes to 1 hour, flipping halfway through, until completely tender.
Step 2
Allow the eggplant to cool down, then peel away the skin and discard. Place peeled eggplants in a strainer for 5 minutes to drain excess liquid. Give the eggplant a rough chop and combine in a bowl with all the ingredients. Mix until fully combined but still chunky.
Step 3
Taste and adjust with more lemon or salt if needed. Spoon into a bowl and drizzle with olive oil.
