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Baba Ganouch

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Rod Franklin View Drop Down
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    Posted: 06 September 2012 at 14:40
Free eggplants! Yay! What to do? Not so yay. The internet saves the day and Baba Ganouch is the result.

The goods: Olive oil, tahini, toasted sesame seed oil, salt and pepper, eggplants, lemon and finally garlic.


Scorch the eggplants on the gas stove to char the skins all over.


Then wrap them in tin foil very carefully to create a watertight container and set them over a low burner for 20 minutes or so. Then remove to the side to cool a while.


After they cool off enough scrape, wipe the burnt skin off. I saved the juice but didn't need it. And take my advice remove all the burnt skin even if you have to rinse it under water cause it is a powerful flavor to work with.



Finally put the eggplants in the food processor and add maybe 1/3 cup of tahini, 2 teaspoons of sesame oil, salt and pepper to taste, just enough garlic Smile, 2 or 3 tablespoons of olive oil and the juice of half a lemon and buzz it up to a fine and smooth paste. Be careful of how much garlic you use, and the roasted flavor was strong and I used more of the other flavors to balance that out, you may find you need less.

Here it is.


Notice the consistency. All in all a success. Great on white corn tortilla chips. Hope you like.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 September 2012 at 05:09
Buon Giorno Rod,
 
Thanks so much for posting your Babaghanuj (eggplant or aubergine tahine sesame paste dip).
 
I had posted one recipe about 6 or 7 months ago, that we had eaten in Egypt many years ago.
 
I love Babaghanuj and Hummus too ... as well as Greek Taramosalata ( with Mullet roe ) as well.
 
*** What I do plating wise is: I make a well or dent in the centre of the plate and drizzle some Evoo, sprinkle some smoked Paprika & salt and chopped minced parsley or mint herb for garnish and adornment and serve with Pita ... LOVE ...  
 
Shall give ur version a try the next time I prepare it.
 
Just got back from vacation, so lots to re-organize and a shopping list needs to be done and just finished with all the dusting, sweeping the dust and damp mopping the wood floors and washing the bathrm floors.
 
So, thanks for your lovely pictorial too.
Marge.
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 07 September 2012 at 11:07
Thank you for your kind comments as always Margi. I like your service idea and pita or any of the other flat breads would be great with this.

I think the scorching and cooking in the tinfoil was a good thing as it added a nice roasted sort of flavor, however, because I didn't get every bit of burnt skin off, that burnt skin imparted a strong taste that I could have done without. So if you try it be aware.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 September 2012 at 11:16
 
Babaghanuj:
 
 
Rod,
 
Flatbreads and / or Pita or Focaccia are wonderful with the Babaghanuj and Hummus dips.
 
Yes, I know that the burnt skin or charred peel must be carefully & tediously & laboriously removed.
 
Us, Mediterraneans seem to find ourselves so accustomed to the art of peeling off the char ...
 
Let me look at my Grandmom´s written expertise and see if she mentions how exactly to do it. I can do it, however, I need the wording ... I shall post it.
 
You are always a gentleman.
 
How was ur summer ? Had you taken a short trip or had some time off ?
 
We just returned to Spain and were in Puglia.
 
Kind regards. M.C. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 07 September 2012 at 13:56
Thank you for the compliments. It still feels like summer here, but the days are getting shorter and with a wise eye the state of the natural vegetation is showing the seasons change. I returned recently from several days of fly fishing on a relatively remote river in northern Michigan. I didn't catch many, but fishing is a pleasant thing for me even if I fail to catch even one fish.

I look forward to your Grandmothers instruction. My Grandmother wrote almost nothing down but had a mind filled with knowledge of the domestic arts. Gone now and much is gone with her.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 September 2012 at 03:10

Good Morning Rod,

Firstly, my Nonna Margherite, had co-owned and operated a Trattoria in downtown Little Italy, Manhattan. Thus, she had kept recipe notes, ingredient substitution references etcetra.
 
When she had passed away, I being the only child, she had left me all her kitchen and culinary cookware, books, 1950s vintage clothing and whatever she possessed in wordly goods.
 
We were very close, and I had lived with her for a couple of my University years, as my parents had relocated to Miami Beach. I had received a special scholarship to attend NYU and thus, stayed with her, during those 2 years.
 
It is amazing that " that generation of Grand parents " had not written down their classic recipes from their native lands. Margherite was born and raised in Milano, Lombardia, Italy and arrived in NYC in 1920, and my dad and his twin brother were 4 years old. There was a younger brother too and she was widowed. OLD STOCK ... Very strong woman for her day ... I can still smell the aromas of her baked pastas, especially her Bolognese.
 
I shall post a small photo that I have found in an old book, showing the peeling process of the roasted eggplants later today, and provide a Photo Credit to the publisher.
 
It is a bit tedious, however, there are a couple of pointers, and here is one:
 
***  by rubbing some Evoo & coarse salt of choice ( sea salt or kosher coarse salt ) over the Eggplants and then Roasting, makes it easier to hand peel the thick violet skin lengthwise from the top to the bottom.
 
*** also, there is a photo showing to "well" or centre, and how to adorn with Evoo, smoked paprika and parsley freshly minced ...
 
 
Until this afternoon.
Ciao, Have great wkend.
Marge.  
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 08 September 2012 at 12:44
Would the olive oil and salt method help with eggplants charred over an open flame? In my research, most recipes I saw would have the eggplants baked in the oven in various ways.

I look forward to the pictures. Thanks.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 September 2012 at 08:55
Rod,
 
I just finished watching a fab video on how to roast eggplant:
 
 
It is my belief that you oven roasted  too long, and therefore had problems to peel the violet exterior.  Another interesting point that the lady in the video had done was, she roasted the eggplants in halves, interior face down with sprigs of thyme; and the interior diamond sliced without slicing through bottom; and placing salt in the diamond slices so that one can squeeze the water out of the halves.
 
My Nonna had done more or less the same way. EGGPLANT has alot of water and needs to be removed.
 
Please see, and let me know your point of view.
 
I believe this shall be of great assistance for all roast eggplant dishes;
 
I shall have the 2 fotos I have scanned for this post. I need to have them placed on Photo Bucket and then I can upload them here.
 
 
Kind regards,
Marge.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 September 2012 at 15:08
looks great, rod - this is one that i have on my list when i make my tahini, so that i can try several projects.
 
i've never really had eggplant, but we bought two a couple of days ago, and i'm thinking of trying my hand at some ukrainian ikra:
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2012 at 08:11
Tas,
 
Sesame Tahine is an ancient Turkish product which is also manufactured in the USA; the oldest firm being
JOYVA and they are located in Brooklyn, New York. Their website is: www.luckyvitamin.com
 
There is also a chain throughout North & South Carolina, Virginia called HARRIS TEETER and their website is: www.grocery.harristeeter.com
 
Both these companies ship throughout the USA and / or distribute seasame tahine. It might be worth a tollfree call or an email, to find out where in Montana, closest to you, they sell retail.
 
Kind regards, and I hope this assists,
Marge.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2012 at 11:15
Yeah Tas, try to find a way to buy the stuff. To me it would be like making my own peanut butter. Me? I just don't want to go there.

Home made tahini might just be an awesome thing though. More power to ya if you make it yourself.

I wonder if someone who's on here and in a metropolitan area of America and who can source reasonably priced tahini, maybe fresh at a middle eastern market, could stuff that tahini in a ziplok bag or two and mail it flat rate via USPS?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2012 at 11:19
Tas and Rod,
 
Surely someone, can wrap it up in newspaper wrap with a Magazine or Catalogue and mail it to you.
 
Perhaps Brook, as he is very into Moroccan cuisine. Let´s ask him, or send him a PM or email.
 
Marge.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2012 at 11:38
I can find tahini in the local megamart here, so it's no problem for me. Brand name Ziyad as can be seen in my first photograph. And my suggestion was to remove the purchased tahini from it's original packaging and place it in the ziplok bag to facilitate it being put in a flat rate shipping box or flat rate padded mailer offered by the US Postal Service. It was all just an idea.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2012 at 14:11
FWIW, my Lebanese friends insist that, when making babaghanuj, the eggplants must be charred over charcoal. This lends a smoky flavor to the final dip.
 
I've tried it other ways, and would not use the word "must" myself. But I much prefer it charred over hot coals, and would recommend that method to anyone who can do it. Unfortunately, this does leave Margi out, because she isn't in a position to have a grill. Alas.
 
When charring over a live five the eggplants do need to be tended to more closely than when using the oven, or else they'll burn rather than just charr. Constant turning is the key to success.
 
As to peeling, I don't understand the problem. What I do is char the eggplants, split them lengthwise, and scrape out the flesh, leaving the charred skins behind.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2012 at 14:20
Originally posted by Brook Brook wrote:

What I do is char the eggplants, split them lengthwise, and scrape out the flesh, leaving the charred skins behind.
 
This is what I had in mind, as well.
 
As far as the tahina goes, I've got a pound of "natural, brown" sesame seeds enroute via Amazon.com by way of Bob's Red Mill, and I intend to devote at least half that pound to making tahina for this and other projects, including hummus. We'll see how it goes.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 September 2012 at 04:05
Historic Foodie,
 
Since our Lease is going to be up, we are apartment hunting a bit, in same neighborhood for a new place that has a Terrace ! Then, at least we can get a small Hibachi as we have at the Gargano condo ... This would be fabulous ... Low key and small ...
 
Thanks Brook.
Marge.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 13 September 2012 at 04:33
That'll be grand, Margi. A whole new world of culinary delites in the comfort of your dining room!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 September 2012 at 04:39

Historic Foodie,

Yes, we shall do our research thoroughly on Hibachis. We have not yet, looked into the subject, as we have just started apartment hunting.
 
I shall keep you posted and let you know the details later on this year.
 
El Corte Ingles, Ikea, amongst other large known stores, which specialise in BBQ and Outdoor cooking grills, furnishings etcetra.
 
Best regards.
Marge.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2012 at 07:05
The Greek Style Eggplant Dip.
 
Rod,
 
Please note:  the Lebanese & Egyptian style Babaghanuj is smoother than the Greek style which is a bit more like an Eggplant Caviar.
 
Kind regards.
Marge.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2012 at 07:18
Thanks for the pictures. The first one gives me ideas for presentation. The chunkier variety looks interesting too. Thanks.

I was surprised to find that this dish is so widely distributed. The eggplant, garlic, tahini and lemon combination is very good.
 
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