Have you seen the movie Octpob? Remember how that repentant monk slept next to the furnace getting all dirty and smoky? That’s how I felt fixing today’s recipe. Not repentant, but rather, perfectly willing to get very dirty and smoky crouching next to the grill. Baba’s distinctive smoky flavor makes it one of my favorite Middle Eastern dishes. (If you live anywhere near Lansing, Michigan you have to try baba ghanoush at Sahara’s. The best.)
To get the delicious smoke flavor of baba ghanoush you have to burn up the eggplant skin. There are many ways to do it. Those who know me will vouch that my husband and I always do things the hard way (for better or for worse). Making baba ghanoush is surely no exception. So, if you want to do this the C. Family way you must first build yourself a cob grill. Get some straw, clay soil, and a tarp and start stomping and mixing.
Then build it up into some kind of grill shape. Let that cure for a week.
Mmmmm Chocolate Cake
Then get a grill grate and pop it on top. Build a fire and start smoking your eggplant.
Or, if time of sanity prevents this you can grill an eggplant on your Weber or broil it. If you have a gas stove I’m told you can burn it very carefully over the burner.
Now, if you don’t like smoky, just skip all of that trouble. Baba ghanoush is great with falafel, pita and za’atar, mujadarra, and hummus. Baba is a dip so get some pitas or make your own.
Baba Ghanoush
1 large eggplant
1 clove garlic
2 generous Tbsp tahini
1/4 cup lemon juice
1/2 tsp salt (more to taste)
pinch of cumin (if desired)
Step 1. Lord, bless my work.
Step 2. For smoky flavor- grill or broil eggplant until the skin has turned black and bubbly (or just about to bubble). Remove from fire. This takes about 10-15 minutes. Watch carefully. If you’re doing the lent thing right you’re probably getting more vigilant every day so good work.
Step 3. POKE HOLES! in the eggplant with fork. Place eggplant in a 375 degree oven until it is very soft. This takes about 20 more minutes. Remove from oven. Let rest to cool.
Step 4. When the eggplant is cool enough to handle (how cool depends on your spiritual excellence) remove the skin from the eggplant. Place eggplant in a bowl and mash thoroughly with a fork. Stir in remaining ingredients.
Step 5. Try to make the baba look pretty. Like all lenten foods this is tough. Try putting the baba on a plate and swirling it with the back of spoon. Add a little pool of olive oil to the middle. Hit it with a dash of paprika or parsley. Enjoy!
Orthodox Fasting Recipes 