classic baba ghanouj requires real smoke. then you can treat it like hummusclassic baba ghanouj requires real smoke. then you can treat it like hummusclassic baba ghanouj requires real smoke. then you can treat it like hummus - gas grill with cast iron

In the process of growing up, my mother did not often be a father.
She recently told me, "I baked it a few times and it didn't have that smoky flavor," she referred to the main ingredient of the dish, eggplant.
"So I stopped.
"As the daughter of Lebanese immigrants, the mother is very faithful to the culinary traditions of this ancient country.
I respect the way the ancients did, but my insistence on tradition conflicts with my tendency to mend in the United States, as I did when I lived in Austin, texas is combined with Lebanese and Texas ingredients such as smoked lamb sauce and spicy lamb sauce.
Still, I have my limit.
The word "Chickpeas" for chickpeas is Arabic, so when people make chickpeas with black beans, avocado or Canelli beans, I always think: it'snot hummus. (
Don't even let me start what I often pass on for tabbouleh. )
So when my mom said she wouldn't be Baba gannui if she couldn't smoke on open fire, I totally understood.
I wouldn't, either, but it didn't stop me from reinterpreting the dish.
To be sure, I kept the basics: eggplant, lemon, garlic, tahini, and of course smoke.
But I took a page from Dizengoff, a restaurant in Philadelphia, to modernize the dish.
They made a hummus and offered different ingredients such as chicken almonds and zucchini hazelnut.
My mom has been doing similar things with hummus since I was a child, so the idea is not new to me.
But the fact that baba ghanouj, a restaurant can be built around a dish with different ingredients, helps me bend but does not break.
Baba ghanouj should be the new hummus for me. It's umami-
Rich, easy to make and fun to eat-and to say.
The name of the dish is Arabic and seems to mean "pampered dad", although it is not clear whether "dad" is the father's love name, referring to a person or the eggplant itself.
As part of mezze's selection, the dip is usually served with hummus, tabbouleh, fattosh and other side dishes.
But for a simple weekend dinner, it can be used as an appetizer alone, perhaps before a grilled fish or kebab meal.
With one exception, every version I do is traditional because no matter how you cheat something, the basic stuff itself has to be great.
I love mine, only a few crispy burnt skins, so I put the purple eggplant directly on the coal of the grill.
When it cooled down to the point where it could be processed, I opened it up, took out what was inside and made a dish that passed down for generations.
As usual, I sprinkled pomegranate seeds and a little olive oil on it.
Then I made another one, replacing the pomegranate with the traditional hummus, topped with fried lamb, onions and pine nuts.
In the velvety dipping sauce, the game effect of seasoned meat and crispy pine kernel is very good.
In the next bowl, I added roasted carrots and fennel to add a crunchy flavor, in contrast to the richness of the dip.
A little fresh mint brightens the taste of the dip.
I made another topping with cut, burnt bell peppers and zaatar.
This result turns this drop from a bit of a thought to an exciting version.
In a practical transformation while maintaining the integrity of all other ingredients (
One tablespoon less than tahini)
I added chopped peppers.
It expands the smoke and adds to the seductive ferocity.
Coriander and avocado oil completed the Southwest conversion.
Classic Baba ganui like hummus, Baba ganui does not need to be smooth sailing.
However, use a food processor if you like your food.
You need a cup of unsoaked wood pieces or pieces of wood such as pecans, oak trees, pecans or cherries.
Take a look at the four variants below, which use this Baba ganui as a base for dinnerparty worthy.
There are plenty of olives, feta, scallions, delicious tomatoes and fresh pita.
Do it well in advance: roast eggplant meat stuffing can be refrigerated a few days in advance;
Baba ghanouj can be refrigerated for three days.
Do 6 copies (about 2½ cups)
1 medium eggplant (about 1 pound)Extra-
1 teaspoon of virgin olive oil, 1 teaspoon of coarse Jewish salt2 tablespoon fresh lemon juice (from 1 lemon)
2 cloves of garlic, 1/4 cup tahini1 for decoration (optional)
2 tablespoons chopped parsley for decoration (optional)
Prepare a grill.
If you are using a gas grill, turn the heat up (500 F).
Put the piece of wood in a cigarette box, or a foil bag poking out with a few fork holes;
Place it between the grate and the coal ball, close to the flame.
Once you see the smoke, turn off the burner on one side.
If you use a charcoal grill, ignite a charcoal or coal ball;
When the coal ball is ready, distribute it on one side of the grill.
For high temperatures, you should be able to hold your hand 6 inch above the coal for three to four seconds.
Spread the pieces of wood on the coal, or place the pieces of wood where you put the eggplant.
Prepare a spray water bottle to tame any flame.
When the coal is heated, poke a few holes in the eggplant with a fork (
There are about three pokes on each side of the eggplant).
Apply a teaspoon of oil to the outside and season it with salt.
When the fire is ready, place the eggplant directly on the coal or on the gas
Grill directly at high temperature. (
The former makes your skin fresher and can be used in dishes to increase the taste and visual appeal.
The latter may make the skin less brittle, making it unusable. )
Cook, uncover, for about 20 minutes, turn the eggplant every four or five minutes with pliers until the skin turns black, brittle, the meat softens and almost gives in on its own.
Turn to the cutting board for cooling.
When the eggplant is cold enough to be processed, cut off the stem end.
Cut the eggplant from top to bottom, put it flat, and the meat is up.
Scrape the meat out, about a teaspoon of any crispy skin burnt. (
Do not include any skin if the skin is mushy. )
If used, chop the eggplant and any crispy skin with the chef's knife.
Transfer to mixing bowl;
Add lemon juice, garlic, sesame paste and salt and stir until it is just mixed with a certain texture.
When serving, pour a little oil on it.
Sprinkle pomegranate seeds or parsley on it.
Four changes toss together
Salty, burnt/roasted carrot, thin shaved fennel (
Bulb from 1 core)
Put a few tablespoons of chopped mint in a mixed bowl.
In the center of the classic Baba Ghanouj bowl, then drizzle
Virgin olive oil and more chopped mint on it.
Mix the seeds with the chopped fresh peppers to black (
Such as long, hot red pepper;
The peppers of Fresno;
Pepper, green pepper and Mexican pepper)in a hot cast-
Iron frying pan and then with zaatar and extra-
Virgin olive oil
In the center of the classic Baba Ghanouj bowl, sprinkle more zaatar on the eggplant dip sauce.
Stir-fried mixture of onions, chopped lamb and spices (
Jewish salt, spices, cinnamon, black pepper, crushed red pepper slices)
Flat and broken
Coriander and roasted pine nuts.
In the center of the classic Baba Ghanouj bowl, drop the extra-
The top is virgin olive oil.
For coriander and coriander baba ghanouj, prepare the basic recipe with 3 tablespoons tahini instead of the Cup.
To do this, stir one to one chopped jalapeno in adobo (to taste).
Sprinkle with a little roasted sesame oil or avocado oil and sprinkle the chopped coriander on it.
Each serving: 90 calories, 3 grams of protein, 8 grams of carbohydrates, 6 grams of fat, 1 gram of saturated fat, 200 mg of sodium, 3 grams of dietary fiber, when I grew up, my mother did not make Baba gannui a lot.
She recently told me, "I baked it a few times and it didn't have that smoky flavor," she referred to the main ingredient of the dish, eggplant.
"So I stopped.
"As the daughter of Lebanese immigrants, the mother is very faithful to the culinary traditions of this ancient country.
I respect the way the ancients did, but my insistence on tradition conflicts with my tendency to mend in the United States, as I did when I lived in Austin, texas is combined with Lebanese and Texas ingredients such as smoked lamb sauce and spicy lamb sauce.
Still, I have my limit.
The word "Chickpeas" for chickpeas is Arabic, so when people make chickpeas with black beans, avocado or Canelli beans, I always think: it'snot hummus. (
Don't even let me start what I often pass on for tabbouleh. )
So when my mom said she wouldn't be Baba gannui if she couldn't smoke on open fire, I totally understood.
I wouldn't, either, but it didn't stop me from reinterpreting the dish.
To be sure, I kept the basics: eggplant, lemon, garlic, tahini, and of course smoke.
But I took a page from Dizengoff, a restaurant in Philadelphia, to modernize the dish.
They made a hummus and offered different ingredients such as chicken almonds and zucchini hazelnut.
My mom has been doing similar things with hummus since I was a child, so the idea is not new to me.
But the fact that baba ghanouj, a restaurant can be built around a dish with different ingredients, helps me bend but does not break.
Baba ghanouj should be the new hummus for me. It's umami-
Rich, easy to make and fun to eat-and to say.
The name of the dish is Arabic and seems to mean "pampered dad", although it is not clear whether "dad" is the father's love name, referring to a person or the eggplant itself.
As part of mezze's selection, the dip is usually served with hummus, tabbouleh, fattosh and other side dishes.
But for a simple weekend dinner, it can be used as an appetizer alone, perhaps before a grilled fish or kebab meal.
With one exception, every version I do is traditional because no matter how you cheat something, the basic stuff itself has to be great.
I love mine, only a few crispy burnt skins, so I put the purple eggplant directly on the coal of the grill.
When it cooled down to the point where it could be processed, I opened it up, took out what was inside and made a dish that passed down for generations.
As usual, I sprinkled pomegranate seeds and a little olive oil on it.
Then I made another one, replacing the pomegranate with the traditional hummus, topped with fried lamb, onions and pine nuts.
In the velvety dipping sauce, the game effect of seasoned meat and crispy pine kernel is very good.
In the next bowl, I added roasted carrots and fennel to add a crunchy flavor, in contrast to the richness of the dip.
A little fresh mint brightens the taste of the dip.
I made another topping with cut, burnt bell peppers and zaatar.
This result turns this drop from a bit of a thought to an exciting version.
In a practical transformation while maintaining the integrity of all other ingredients (
One tablespoon less than tahini)
I added chopped peppers.
It expands the smoke and adds to the seductive ferocity.
Coriander and avocado oil completed the Southwest conversion.
Classic Baba ganui like hummus, Baba ganui does not need to be smooth sailing.
However, use a food processor if you like your food.
You need a cup of unsoaked wood pieces or pieces of wood such as pecans, oak trees, pecans or cherries.
Take a look at the four variants below, which use this Baba ganui as a base for dinnerparty worthy.
There are plenty of olives, feta, scallions, delicious tomatoes and fresh pita.
Do it well in advance: roast eggplant meat stuffing can be refrigerated a few days in advance;
Baba ghanouj can be refrigerated for three days.
Do 6 copies (about 2½ cups)
1 medium eggplant (about 1 pound)Extra-
1 teaspoon of virgin olive oil, 1 teaspoon of coarse Jewish salt2 tablespoon fresh lemon juice (from 1 lemon)
2 cloves of garlic, 1/4 cup tahini1 for decoration (optional)
2 tablespoons chopped parsley for decoration (optional)
Prepare a grill.
If you are using a gas grill, turn the heat up (500 F).
Put the piece of wood in a cigarette box, or a foil bag poking out with a few fork holes;
Place it between the grate and the coal ball, close to the flame.
Once you see the smoke, turn off the burner on one side.
If you use a charcoal grill, ignite a charcoal or coal ball;
When the coal ball is ready, distribute it on one side of the grill.
For high temperatures, you should be able to hold your hand 6 inch above the coal for three to four seconds.
Spread the pieces of wood on the coal, or place the pieces of wood where you put the eggplant.
Prepare a spray water bottle to tame any flame.
When the coal is heated, poke a few holes in the eggplant with a fork (
There are about three pokes on each side of the eggplant).
Apply a teaspoon of oil to the outside and season it with salt.
When the fire is ready, place the eggplant directly on the coal or on the gas
Grill directly at high temperature. (
The former makes your skin fresher and can be used in dishes to increase the taste and visual appeal.
The latter may make the skin less brittle, making it unusable. )
Cook, uncover, for about 20 minutes, turn the eggplant every four or five minutes with pliers until the skin turns black, brittle, the meat softens and almost gives in on its own.
Turn to the cutting board for cooling.
When the eggplant is cold enough to be processed, cut off the stem end.
Cut the eggplant from top to bottom, put it flat, and the meat is up.
Scrape the meat out, about a teaspoon of any crispy skin burnt. (
Do not include any skin if the skin is mushy. )
If used, chop the eggplant and any crispy skin with the chef's knife.
Transfer to mixing bowl;
Add lemon juice, garlic, sesame paste and salt and stir until it is just mixed with a certain texture.
When serving, pour a little oil on it.
Sprinkle pomegranate seeds or parsley on it.
Four changes toss together
Salty, burnt/roasted carrot, thin shaved fennel (
Bulb from 1 core)
Put a few tablespoons of chopped mint in a mixed bowl.
In the center of the classic Baba Ghanouj bowl, then drizzle
Virgin olive oil and more chopped mint on it.
Mix the seeds with the chopped fresh peppers to black (
Such as long, hot red pepper;
The peppers of Fresno;
Pepper, green pepper and Mexican pepper)in a hot cast-
Iron frying pan and then with zaatar and extra-
Virgin olive oil
In the center of the classic Baba Ghanouj bowl, sprinkle more zaatar on the eggplant dip sauce.
Stir-fried mixture of onions, chopped lamb and spices (
Jewish salt, spices, cinnamon, black pepper, crushed red pepper slices)
Flat and broken
Coriander and roasted pine nuts.
In the center of the classic Baba Ghanouj bowl, drop the extra-
The top is virgin olive oil.
For coriander and coriander baba ghanouj, prepare the basic recipe with 3 tablespoons tahini instead of the Cup.
To do this, stir one to one chopped jalapeno in adobo (to taste).
Sprinkle with a little roasted sesame oil or avocado oil and sprinkle the chopped coriander on it.
Each serving: 90 calories, 3 grams of protein, 8 grams of carbohydrates, 6 grams of fat, 1 gram of saturated fat, 200 mg of sodium, 3 grams of dietary fiber, when I grew up, my mother did not make Baba gannui a lot.
She recently told me, "I baked it a few times and it didn't have that smoky flavor," she referred to the main ingredient of the dish, eggplant.
"So I stopped.
"As the daughter of Lebanese immigrants, the mother is very faithful to the culinary traditions of this ancient country.
I respect the way the ancients did, but my insistence on tradition conflicts with my tendency to mend in the United States, as I did when I lived in Austin, texas is combined with Lebanese and Texas ingredients such as smoked lamb sauce and spicy lamb sauce.
Still, I have my limit.
The word "Chickpeas" for chickpeas is Arabic, so when people make chickpeas with black beans, avocado or Canelli beans, I always think: it'snot hummus. (
Don't even let me start what I often pass on for tabbouleh. )
So when my mom said she wouldn't be Baba gannui if she couldn't smoke on open fire, I totally understood.
I wouldn't, either, but it didn't stop me from reinterpreting the dish.
To be sure, I kept the basics: eggplant, lemon, garlic, tahini, and of course smoke.
But I took a page from Dizengoff, a restaurant in Philadelphia, to modernize the dish.
They made a hummus and offered different ingredients such as chicken almonds and zucchini hazelnut.
My mom has been doing similar things with hummus since I was a child, so the idea is not new to me.
But the fact that baba ghanouj, a restaurant can be built around a dish with different ingredients, helps me bend but does not break.
Baba ghanouj should be the new hummus for me. It's umami-
Rich, easy to make and fun to eat-and to say.
The name of the dish is Arabic and seems to mean "pampered dad", although it is not clear whether "dad" is the father's love name, referring to a person or the eggplant itself.
As part of mezze's selection, the dip is usually served with hummus, tabbouleh, fattosh and other side dishes.
But for a simple weekend dinner, it can be used as an appetizer alone, perhaps before a grilled fish or kebab meal.
With one exception, every version I do is traditional because no matter how you cheat something, the basic stuff itself has to be great.
I love mine, only a few crispy burnt skins, so I put the purple eggplant directly on the coal of the grill.
When it cooled down to the point where it could be processed, I opened it up, took out what was inside and made a dish that passed down for generations.
As usual, I sprinkled pomegranate seeds and a little olive oil on it.
Then I made another one, replacing the pomegranate with the traditional hummus, topped with fried lamb, onions and pine nuts.
In the velvety dipping sauce, the game effect of seasoned meat and crispy pine kernel is very good.
In the next bowl, I added roasted carrots and fennel to add a crunchy flavor, in contrast to the richness of the dip.
A little fresh mint brightens the taste of the dip.
I made another topping with cut, burnt bell peppers and zaatar.
This result turns this drop from a bit of a thought to an exciting version.
In a practical transformation while maintaining the integrity of all other ingredients (
One tablespoon less than tahini)
I added chopped peppers.
It expands the smoke and adds to the seductive ferocity.
Coriander and avocado oil completed the Southwest conversion.
Classic Baba ganui like hummus, Baba ganui does not need to be smooth sailing.
However, use a food processor if you like your food.
You need a cup of unsoaked wood pieces or pieces of wood such as pecans, oak trees, pecans or cherries.
Take a look at the four variants below, which use this Baba ganui as a base for dinnerparty worthy.
There are plenty of olives, feta, scallions, delicious tomatoes and fresh pita.
Do it well in advance: roast eggplant meat stuffing can be refrigerated a few days in advance;
Baba ghanouj can be refrigerated for three days.
Do 6 copies (about 2½ cups)
1 medium eggplant (about 1 pound)Extra-
1 teaspoon of virgin olive oil, 1 teaspoon of coarse Jewish salt2 tablespoon fresh lemon juice (from 1 lemon)
2 cloves of garlic, 1/4 cup tahini1 for decoration (optional)
2 tablespoons chopped parsley for decoration (optional)
Prepare a grill.
If you are using a gas grill, turn the heat up (500 F).
Put the piece of wood in a cigarette box, or a foil bag poking out with a few fork holes;
Place it between the grate and the coal ball, close to the flame.
Once you see the smoke, turn off the burner on one side.
If you use a charcoal grill, ignite a charcoal or coal ball;
When the coal ball is ready, distribute it on one side of the grill.
For high temperatures, you should be able to hold your hand 6 inch above the coal for three to four seconds.
Spread the pieces of wood on the coal, or place the pieces of wood where you put the eggplant.
Prepare a spray water bottle to tame any flame.
When the coal is heated, poke a few holes in the eggplant with a fork (
There are about three pokes on each side of the eggplant).
Apply a teaspoon of oil to the outside and season it with salt.
When the fire is ready, place the eggplant directly on the coal or on the gas
Grill directly at high temperature. (
The former makes your skin fresher and can be used in dishes to increase the taste and visual appeal.
The latter may make the skin less brittle, making it unusable. )
Cook, uncover, for about 20 minutes, turn the eggplant every four or five minutes with pliers until the skin turns black, brittle, the meat softens and almost gives in on its own.
Turn to the cutting board for cooling.
When the eggplant is cold enough to be processed, cut off the stem end.
Cut the eggplant from top to bottom, put it flat, and the meat is up.
Scrape the meat out, about a teaspoon of any crispy skin burnt. (
Do not include any skin if the skin is mushy. )
If used, chop the eggplant and any crispy skin with the chef's knife.
Transfer to mixing bowl;
Add lemon juice, garlic, sesame paste and salt and stir until it is just mixed with a certain texture.
When serving, pour a little oil on it.
Sprinkle pomegranate seeds or parsley on it.
Four changes toss together
Salty, burnt/roasted carrot, thin shaved fennel (
Bulb from 1 core)
Put a few tablespoons of chopped mint in a mixed bowl.
In the center of the classic Baba Ghanouj bowl, then drizzle
Virgin olive oil and more chopped mint on it.
Mix the seeds with the chopped fresh peppers to black (
Such as long, hot red pepper;
The peppers of Fresno;
Pepper, green pepper and Mexican pepper)in a hot cast-
Iron frying pan and then with zaatar and extra-
Virgin olive oil
In the center of the classic Baba Ghanouj bowl, sprinkle more zaatar on the eggplant dip sauce.
Stir-fried mixture of onions, chopped lamb and spices (
Jewish salt, spices, cinnamon, black pepper, crushed red pepper slices)
Flat and broken
Coriander and roasted pine nuts.
In the center of the classic Baba Ghanouj bowl, drop the extra-
The top is virgin olive oil.
For coriander and coriander baba ghanouj, prepare the basic recipe with 3 tablespoons tahini instead of the Cup.
To do this, stir one to one chopped jalapeno in adobo (to taste).
Sprinkle with a little roasted sesame oil or avocado oil and sprinkle the chopped coriander on it.