When life gives you eggplants, make baba ganoush!
I can not express how good this recipe is. In the original recipe I found here, you're supposed to grill the eggplant first then bake it in the oven for 15 minutes. Since it was a perfect day here in San Diego, I was not going to turn the oven on and I forgot to refill the fuel tank for the gas grill, so I ended up blistering the eggplant in my favorite cooking tool, my comal. The coriander, paprika and vinegar are my tweaks to this recipe, but you can omit them and just use fresh lemon juice if you rather not use the vinegar. Make sure to taste after you season the baba ganoush and then whiz in the processor until you get the consistency you desire.
INGREDIENTS (makes about 1 cup)
- 1 large eggplant
- 1 tablespoon tahini, plus more as needed
- 3 garlic cloves, chopped
- Juice of one fresh lemon, plus more as needed
- 1/4 tsp. red wine vinegar
- 1/2 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1/4 tsp. ground sweet paprika, plus more for sprinkling
- salt and pepper, to taste
- 1 tablespoon extra virgin olive oil
- Fresh flat-leaf parsley, for garnish
Heat a comal or a large cast iron skillet on medium-high. Add 1/2 teaspoon canola or vegetable oil to pan and with a folded paper towel, swipe the oil making sure to coat the comal or skillet.
Add the eggplant and cook, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, about 15 to 20 minutes.
Transfer the eggplant to a bowl and set aside to let cool slightly. When cool enough to handle, peel off and discard the skin.
Place the eggplant flesh in a food processor and add 1 tablespoon tahini, the garlic, lemon juice, red wine vinegar, cumin, coriander and paprika and buzz for 5 seconds. Season with salt and pepper and buzz 5 more seconds then taste and add more tahini and/or lemon juice, if needed. Then buzz until you get your desired consistency.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over and sprinkle with a little more paprika and garnish with parsley.
Serve at room temperature with pita bread.