@farmerman,
Two different recipes, farmer.
Either would be fine, depending on your personal taste.
(I prefer the second.)
You can leave out the parsley in either recipe, if you prefer.
The Stove-top method is tastier than the oven method of cooking the eggplants (imo) . It gives it a nice Smokey taste.
Some people put the cooked eggplant into a plastic bag to remove the skin. Once it's cool enough to handle. You can then rub the charred skin off, rather than cutting it off. Or you can cut the eggplants in half & scoop the flesh out with spoon when cool enough to handle.
If you prefer a smoother dip, you can blend the eggplant in your food processor, rather than chop it up with a knife.
Tahini = a paste made from ground sesame seeds. We buy it at middle eastern shops here. I think you'd have it at your supermarket. Gives the dip a nice nutty taste. :
Middle Eastern Fire-Roasted Eggplant Dip:
Babaganoush
Total Time:
40 min
Prep
25 min
Cook
15 min
Yield:
4 cups
Level:
Easy
Ingredients
* 2 large eggplants
* 1 lemon, juiced
* 2/3 cup tahini (sesame seed paste, available in the international aisle at the supermarket)
* 1/2 cup minced fresh parsley leaves
* Kosher salt and freshly ground black pepper
* Pita chips, for dipping
Directions
There are 2 ways to cook the eggplants. The first way, on the stovetop, is my favorite because it yields a much smokier-flavored babaganoush.
For the stovetop method: Turn 2 burners up full-throttle. Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.
For the oven method: Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don't skip this step). Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool.
Regardless of the cooking method you choose, once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the flesh onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth. Scoop into a bowl.
Add the lemon juice, tahini, parsley, and a little salt and pepper. Whisk together and taste for seasoning. Feel free to add more lemon juice, more salt and pepper... it will vary depending on the size of your eggplant, and how you like your 'ganoush! Serve with pita chips
http://www.foodnetwork.com/recipes/aarti-sequeira/middle-eastern-fire-roasted-eggplant-dip-babaganoush-recipe/index.html
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Here's another one, which includes garlic:
Baba Ganoush
Eight servings
I like my Baba Ganoush super-smoky, and leave the eggplants on the stovetop for a good 10 to 15 minutes, but for most people, that’s probably too much. Five or so minutes, until the skin gets a bit charred, is probably right for most “normal” folks. If you have smoked salt, you can use that to give it another hit of smoked flavor, too.
Sometimes I add a pinch of ground cumin. If you do, please just add just a bit. Baba Ganoush shouldn’t taste predominantly of cumin, which can quickly overwhelm.
Ingredients:
* 3 medium-sized eggplants
* 1/2 cup (130g) tahini (roasted sesame paste)
* 1 1/4 teaspoons coarse salt
* 3 tablespoons freshly-squeezed lemon juice
* 3 cloves garlic, peeled and smashed
* 1/8 teaspoon chili powder
* 1 tablespoon olive oil
* a half bunch picked flat-leaf parsley or cilantro leaves
1. Preheat the oven to 375F (190C).
Method:
2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips. (or Lebanese flatbread)
Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.
http://www.davidlebovitz.com/2008/07/baba-ganosh/
