So, I am a huge fan of the baba and make it on occasion, usually with not so great results. I have looked at a gazillion recipes online and just never seem to get it right. Well, this time I decided to NOT look at any recipes and just THINK about it before starting. I like my baba super creamy and extra smoky, so I thought real long and hard like about it from a science standpoint and I did it. There were three main tricks to getting the baba just right and here is my first recipe ever posted on my website. I hate writing recipes, so you won't see many of them here. I would rather come to your house and personally show you how to make something because it usually takes me less time and effort than to actually write a recipe. It's all about technique people, unless we are baking.
First I will tell you the 3 main tips for the perfect baba.
1. Pearce skin of eggplant generously.
2. Roast over your open flame at a lower temperature for a longer time...about 20 minutes.
These first two steps allow for maximum smokiness.
3. Let cool, then gently peel away charred skin and let liquid drain in colander. This is to keep the baba from getting runny.
First I will tell you the 3 main tips for the perfect baba.
1. Pearce skin of eggplant generously.
2. Roast over your open flame at a lower temperature for a longer time...about 20 minutes.
These first two steps allow for maximum smokiness.
3. Let cool, then gently peel away charred skin and let liquid drain in colander. This is to keep the baba from getting runny.
Here you go! Yeild- 2 cups baba
1 large eggplant
1 large clove garlic
1 Tablespoon lemon juice
1/3 cup tahini-make sure to stir up your tahini well
1/8 teaspoon cayenne
salt to taste-and no I am not giving you exact measurements as it's a matter of taste, so don't ask me!
Complete first 3 steps from above. Put all ingredients in a food processor and blend until smooth. Now, this is a perfect recipe for my taste, but you may now take this opportunity to tweak it to your taste. You want it creamier..add more tahini. More acidic...add lemon..blah blah blah. You get the point. Like I said, it's all about the technique.
I will be enjoying this with some grilled paprika chicken with pickled radishes and turnips on pita. How do you like to eat your baba?
1 large eggplant
1 large clove garlic
1 Tablespoon lemon juice
1/3 cup tahini-make sure to stir up your tahini well
1/8 teaspoon cayenne
salt to taste-and no I am not giving you exact measurements as it's a matter of taste, so don't ask me!
Complete first 3 steps from above. Put all ingredients in a food processor and blend until smooth. Now, this is a perfect recipe for my taste, but you may now take this opportunity to tweak it to your taste. You want it creamier..add more tahini. More acidic...add lemon..blah blah blah. You get the point. Like I said, it's all about the technique.
I will be enjoying this with some grilled paprika chicken with pickled radishes and turnips on pita. How do you like to eat your baba?
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