This deliciously smoky baba ganoush is made by roasting whole eggplant in the coals of a wood fire (or charcoal barbecue) until the outside is charred and the inside is soft and creamy. A quick spin in the food processor blender yields a creamy delicious dip, perfect for dipping veggies or spreading on warm pita.
Smoky Babaganush
Servings: Makes 1 bowl
Time: 30-45 mins
Source: Ma'alot Farms
Ingredients:
2 large eggplants
6 tablespoons mayonnaise
1 clove garlic
1 teaspoon kosher salt
Steps:
Prepare the fire: Prepare a hardwood fire in a wood-fired oven or fire pit. (This can also be done in a barbeque using hardwood charcoal). Let the fire die down until the coals are glowing red but there is no visible flame.
Prep the eggplant for cooking Poke a few holes in each eggplant with a fork and place the eggplants directly on the coals.
Let the eggplant cook: Leave them there until the outside is charred and the inside is soft, 20-30 minutes depending on the size of the eggplant. Carefully remove the egglants with tongs and set aside to cool.
Process/blend the eggplant: Once the eggplant is cool cut them in half, scoop out the insides, and place them in a food processor or blender with the remaining ingredients. Blend until smooth and enjoy.