Burnt Eggplant with Garlic, Lemon & Pomegranate Seeds (Baba Ghanoush)

One of the most underrated new restaurants in our neighborhood is a little Mediterranean joint called Tash.  Skip the dinner entrees: they’re overpriced and not that exciting.  But the brunch?  I’ll make a strong pitch for the Kubideh platters, giant brick oven flatbreads with meat, tomatoes, hummus and sunny side up eggs.   It’s worth saving room for the Bastani, homemade ice cream with pistachios, saffron and rosewater.  Happy hour goes all night on Mondays, and if you happen to find yourself sipping a half-priced mojito skip the overpriced kabobs and go straight for the star of the show: the Baba Ghanoush.

Their Baba Ghanoush is some of the best I’ve had, unbelievably smoky and sprinkled with fresh pomegranate seeds.  Since I first tried it, I’ve wondered if I could replicate it.  When I saw that the Jerusalem cookbook had a version that looked remarkably similar, I decided it was time that I try.  I was surprised to learn just how simple it is to make.  The trick behind the smokiness?  You pretty much just burn the shit out of your eggplant.  Seriously, cook it as long as you think can possibly be healthy, and then keep cooking it some more.  You literally want the skin to be completely charred.  Next time, I might cook it even longer.  It can be done stove top, but I elected to use the broiler to save some of the mess. Someday when I have a bit of time on my hands, I might even try cooking the eggplant in our smoker.

Burnt Eggplant with Garlic, Lemon & Pomegranate Seeds
(Baba Ghanoush)

Adapted from Jerusalem: A Cook Book

Burning an eggplant is commonly used tool of the Jerusalemite cook, as it is of many others throughout the region.  The eggplant pulp can be used in many contexts – stews, soups, with roasted meat or fish – but salads and dips are the most common.  The variations are numerous and depend on regions and cultures.  Baba ghanoush is a hugely popular Levantine dish that consists of burnt eggplant mixed with various seasonings.  Even within the category of baba ghanoush, there are many variations.  One detail that is widely debated is whether it should include tahini paste.  I, of course, decided to include it as I find that everything is better with tahini!

Ingredients:

• 3-4 large egg plants (3.5 lbs/1,500g before cooking)
• 3 cloves garlic
• Grated zest of one lemon
• 2 tbsp fresh lemon juice
• 1/4 cup olive oil
• 2 tbsp chopped mint
• Seed of 1/2 large pomegranate
• Salt and pepper, to taste
• Tahini paste (optional)

Instructions:

1. Score the eggplants with a knife in a few places and place on a baking sheet directly under a hot broiler for about one hour.  You want the skin to burn. Turn with tongs every 20 minutes or so.  Continue to cook even if they burst or break.  Remove from heat and set aside. 
2. Once cool enough to handle, cut an opening in each egg plant and scoop out the soft flesh, dividing it with your hands into long thin strips.  Discard the skin.  Transfer flesh to a colander for at least an hour, getting rid of as much water was possible. 
3. Transfer the pump to a medium bowl and mash slightly with a fork so there are no large pieces.  Add garlic, lemon zest and juice, olive oil, salt and pepper.  Stir and allow the eggplant to marinate at room temperature for at least an hour.
4. Transfer to a serving bowl and garnish with mint and pomegranate.  Drizzle with tahini paste.

Serves 8

Johanna