Ba-Ba-Que Ghanoush
From merlin 16 years ago
- 90 minutes to make
- Serves 8
It's grilling time again. And the secret of great Middle Eastern Ba Ba Ghanoush is some good old Southern woodsmoke.. Low cal too, as it uses very little oil
Ingredients
- 8 hickory wood chunks soaked in water for 2 hours. shopping list
- 2 globe eggplants, about 1 lb each shopping list
- 1 red bell pepper, seeded shopping list
- 1 sweet onion, quartered, shopping list
- olive oil spray shopping list
- 3 T. sesame tahini shopping list
- 1 t. ground cumin shopping list
- 1 t. smoked Spanish paprika shopping list
- 1 t. kosher salt shopping list
- 4 T. lemon juice shopping list
- 3 T. plain yogurt shopping list
- 4 large garlic cloves shopping list
- 1 t. or to taste, thick red hot sauce, like Mazzetta Twist and Shout shopping list
- pita bread and chopped cilantro for garnish. shopping list
How to make it
- Prepare the fire for direct cooking. Add the wood chunks and allow to smoke.
- Spray the vegetables on all sides with olive oil spray. Place the vegetables over the fire, using a vegetable grate is probably a good idea.
- Roast the vegetables turning every few minutes, with the onion quarters placed on the sides of the grate. The vegetables will become blackened and completely soft. You may want to disassemble the onion quarters at the end and cook them a bit longer if they are not soft when the other vegetables have done.
- Cool the vegetables in a bowl.
- Scoop the meat out of the eggplants. Using a bit of the skin won’t hurt. Reserve the juice that accumulates in the bowl. This is a very favorable juice that can be added judiciously to the dish to add flavor.
- In a food processor, first add the eggplant meat, the onions, coarsely chopped, and the red pepper in chunks. Then add the garlic. Add the Tahini and lemon juice, olive oil, yogurt, salt and spices. Puree on pulse till smooth, moving the mixture frequently with a spoon so that the top vegetables get into the bottom. Adjust seasonings.
- Serve with pita bread and chopped cilantro for garnish.
People Who Like This Dish 4
- notyourmomma South St. Petersburg, FL
- lunasea Orlando, FL
- bluewaterandsand GAFFNEY, SC
- habibi1 Port Richey, FL
- texalp Dallas, TX
- raelene1951 Brighton, CO
- merlin San Francisco, CA
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The Rating
Reviewed by 3 people-
Wood chunks, huh, sounds interesting.
bluewaterandsand
in GAFFNEY loved it
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Sounds so delicious. I can't wait to try it out - thanks, m'dear!
lunasea
in Orlando loved it
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Oh, dear, this is wonderful...smokey and delicious. I have an offset smoker we use for mackeral and shrimp, when it is fired up, I'll smoke just about anything. LOL, makes my mouth water just thinking about it.
notyourmomma
in South St. Petersburg loved it
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