Baba Ganoush (old world style)

Baba Ganoush Prep

Hello everyone,

Today I made traditional old world style Baba Ganoush.

I started with 4 large eggplant which I smoked whole in my smoker at 250-350f for about two hours.

I used post oak and alder.

Until the inside was soft all the way through.

Then I peeled them and cut off the stems.

I added the meat and a small piece of the skin to a blender to which I also added 4 cloves of garlic, 3/4 cup of fresh squeezed lemon juice, 1/3rd cup of tahini, about 1 tbsp of Himalayan salt, 1/3rd cup of Mediterranean olive oil, black pepper, and white pepper.

I blended this for about 7 minutes until very smooth and creamy.

For the rosemary and garlic infused olive oil, I picked one sprig of rosemary and rough chopped in a few times, then I added two cloves of garlic and chopped it all together a few times, then I crushed the garlic with the glade of the knife and minced it with the rosemary, then I sprinkled some Himalayan salt onto it and used the blade of the knife to mash the rosemary and garlic into a paste, then minced further, then I mixed the garlic rosemary paste with 1/4 cup of olive oil.

For the presentation I poured a sizable bit of Baba onto the center of the plate and smoothed it out and created a channel in the outer edge. With an island in the middle.

I poured the infused olive oil into the moat and burnt a piece of rosemary on the flames of the stove for the island garnish. A very light dusting of smoked paprika for a Devine finish.

Served warm with fresh Lebanese style pita bread.

It is a labor of love, but I promise this recipe is worth it.

The smokiness from the real wood fire elevates this 10th century dish back to its old world roots.

Makes about a quart and a half of prepped Baba Ganoush.

Enjoy 🙂