“I love looking at your website for new Armenian recipes. Never do the recipes fail me. My grandpa was Armenian. He was born in Aintab, Turkey, but fled to Aleppo, Syria with his family during the genocide. I grew up with my mom making yalanci dolma as a special dish a few times a year. I absolutely loved when she made it and then ordered lamajoun from Boston. What great dinners those were.
I had to explain to Eric that eggplant recipes were lacking due to my husband’s allergic reaction to it. I can post eggplant recipes, but I don’t cook with eggplant at home.
 |
| Baba Ghanoush made by Eric Ruttum
|
Baba Ghanoush
Ingredients:
1 large eggplant (about 1 to 1 ½ lbs.)
2 to 3 cloves garlic, finely chopped
¼ cup lemon juice, or to taste
3 Tbsp. olive oil
Cumin, salt and pepper, to taste
Directions:
1. Preheat oven to 450°F. Cover a baking pan with aluminum foil and lightly coat with oil.
2. Wash the outside of the eggplant and pierce the skin all around with a sharp knife. Place the eggplant on the prepared pan and bake for about 45-50 minutes, turning half-way through. The eggplant skin should be wrinkled and the pulp soft.
(Even better: Charring the eggplant over an open flame or under a broiler will produce a naturally smoky flavor which truly enhances the dish.)
3. Remove eggplant from oven, slit it lengthwise and place in a colander (in the sink, please!) to drain for about 15 minutes.
4. Scoop the pulp out of the skin, slightly mashing it. Place pulp into the bowl of a food processor. Add the chopped garlic, lemon juice, olive oil, and seasonings; blend until smooth. (If you don’t have a food processor, mash eggplant with a wooden spoon – or whatever mashing tool you have – and beat in the remaining ingredients until well-blended.)
5. Allow flavors to combine for at least 30 minutes before serving. This tastes best at room temperature. Refrigerated leftovers – if you have any – should keep for about 3 days.
Serve with pita bread or sesame crackers.
***********************
“Well, I made the baba ghanoush from your recipe today. I used tahini instead of the olive oil and milk. My Mom always used tahini, so that’s what I used. We are eating it right now and enjoying it immensely. I used white eggplants from my garden and blackened them on the grill to cook them instead of cooking in the oven. They had a really nice char on them and lent a smoky flavor just like you said in your recipe.”
Keep those requests coming!
My mom uses tahini in her mutabel as well. Speaking of names, I'm surprised to see it called baba ghanoush here. You don't use the word mutabel instead? I never heard it called baba ghanoush until I moved to the States.
yes, your right this is mutabel not baba goanoush
My favorite is baba ghanuoush with tahini! Thanks for the reminder, I haven't made it in awhile …. eggplant on the grocery list now.
Actually, from what I know, mutabbel or baba ghanoush is a Lebanese appetizer–although of course anyone born in Lebanon or Syria makes it as well.
Here is my recipe for baba ghanoush/mutabbel. It is a little different from the one Robyn gave.
1 medium sized Italian eggplant, or the equivalent in Japanese or white eggplants.
Juice of of one lemon (approx.)
2-3 cloves garlic, mashed
1-3 tablespoons tahini, to taste
1-3 tablespoons lebni (strained yogurt), to taste
Salt/pepper
Parsley, olive oil, Aleppo red pepper to garnish.
Cut the eggplant lengthwise, rub with olive oil, prick a few times with a knife, then roast in the oven cut side down until it collapses (10-15 minutes at 400 F). Alternatively, you can roast it on the grill or the stove top, as Robyn suggested.
Let the eggplant cool, then peel. Discard the seeds, which are bitter. Put in a food processor with the rest of the ingredients. Puree. Taste and adjust.
Place in a shallow pan, then decorate with the red pepper, olive oil and parsley.
Note: If the eggplant has a lot of seeds, you may need to use two instead.
Alternatively, there is an Aintaptsi eggplant salad that is similar. Here is the recipe:
1 medium sized Italian eggplant, or the equivalent in Japanese or white eggplants.
Juice of of one lemon (approx.)
2-3 cloves garlic, mashed
1 medium size ripe tomato, diced (1/4 inch)
1 green bell pepper, diced
1/2 red onion, chopped finely
1/4 cup chopped parsley
Olive oil
Salt/pepper
Aleppo red pepper to garnish.
Cut the eggplant lengthwise, rub with olive oil, prick a few times with a knife, then roast in the oven cut side down until it collapses (10-15 minutes at 400 F). Alternatively, you can roast it on the grill or the stove top, as Robyn suggested.
Let the eggplant cool, then peel. Discard the seeds, which are bitter. Mash coarsely with a fork, or chop with a knife. Place in a bowl. Add the remaining ingredients, adjust the seasoning to taste.
Note: Instead of the bell pepper, you can also use a combination of bell pepper and a spicier pepper, like Anaheim or jalapeno.
Oops, I forgot: For the eggplant salad recipe, also add about 1/4 cup chopped fresh mint.
Oh boy, that does sound good Ara – especially with the combination of tahini and labne. Also, you make a good point about removing the bitter seeds.
As always, thanks!
I have to share this recipe with my dad, he will love it!
If I broil the eggplant … How long appox?
Arrange the oven rack so it sits in the center of the oven. Turn the broiler to high. Line a baking sheet with aluminum foil. Split eggplant in half lengthwise, placing the cut side up. Drizzle 1 tablespoon olive oil evenly over eggplant halves and broil until well browned, about 15 to 20 minutes. Set aside until cool enough to handle.
Hope this helps!
Thank you Robyn
S
well, I'm going to make some tonight, Papa use to put the smpuk right on the grill of the gas stove, turn it, when it was done cut it in half, slice and whip and add salt and butter and I guess suctur, (garlic) and lemon ~ anyway that's how I still do it ~ came here to see how you do it ~ glad you're here ~ God love you “` Never heard the word mutabel “`
Richard
Richard