Not quite as ubiquitous as tzatziki and tirokafteri (see July 14 post) on meze platters in Greece, baba ganoush is one of those spreads that you’ll find all around the eastern Mediterranean. The origin of the name is Arabic, and we suspect it found its way to Greece during the Ottoman occupation. But the Greeks have embraced it wholeheartedly—and so have we. Spread on pita bread, it might be our second favorite way to eat eggplant (after ratatouille).
Too often homemade baba ganoush is shy on the smoky flavor that distinguishes the dish. Most recipes we’ve seen call for roasting the eggplant whole in the oven, then chopping up the flesh. Since eggplant season is also grilling season, we prefer to light up the Weber grill with hardwood charcoal and wood-grill the eggplant to a smoky elegance. FYI, if you’re grilling eggplant for ratatouille, skip the steaming step.
We’re lucky to have a local producer of tahini, Sunshine International Foods (sesameking.com). Their roasted tahini imparts a more pronounced flavor to the dish, but the same company also makes a lightly roasted tahini for a less distinct sesame note. If your local stores don’t carry tahini, Sesame King offers mail order service.
BABA GANOUSH A LA WEBER GRILL
3 medium eggplants
1/4 cup olive oil
1/3 cup roasted tahini
2 cloves garlic, peeled and crushed
zest of two lemons
1/2 cup lemon juice
sea salt
freshly ground black pepper
Build a fire in charcoal grill with coals on one half only.
Split the eggplants in half and rub cut surfaces with olive oil. When coals are glowing and coated with ash, place eggplant pieces cut side down on grate for three minutes. Turn grate 180° (so different surfaces are directly over coals) and grill an additional two minutes. Surface facing heat should be charred. Remove from grill and place in sturdy gallon food storage bag so it can steam while cooling. Bring inside and let cool on the counter.
Using a tablespoon, peel off and discard charred surface. Scoop out eggplant flesh from outer peel. Place flesh in food processor with tahini, garlic, lemon zest, lemon juice, and some salt and pepper to taste. Process into a coarse paste, adding a few teaspoons of water if needed.
Add more salt and pepper to taste. Serve with fresh pita bread.