*crispy waffle*

OK, so Sheryl's even stopped threatening me with bodily harm for neglecting my preserved lemon reportage. But I'm going to beg your indulgence for a bit longer because I want to talk about something possibly even more important: babaganoush.

Friends, do you buy your BBG from the grocery store? Are you regularly disappointed? I thought so. I'm here to tell you that you never need do that again, because delish homemade BBG is so easy, even I can teach you how.

First off, the ingredients list:

2 good-sized eggplants
1 lemon
garlic
tahini (sesame paste)
salt
XV olive oil

Next: Get some coals going in your barbecue. Don't tell me about your gas grill, punk, light yourself up some righteous charcoal or you might as well just bake 'em. (Which actually does work well too, in a hot oven. Or a gas grill. If you must.)

Wash your eggplants. Tear off the little crown of leaves. Take a paring knife and make several incisions in the surface of the eggplants, maybe 3/4" deep.

Peel several garlic cloves, cut them in halves or thirds depending on size, and insert your little garlic presents into the incisions in the eggplant. You may find that it's easier if you twist the paring knife a bit as you stabbity stab the eggplants.

Next, throw your eggplants on the grill:

You're going to leave them there for 30-50 minutes, with the grill cover on. Turn them occasionally, letting the skin burn and the juices ooze, until they look roughly like this:

You need to leave them until they're very soft, so that when you poke them with your tongs, they squish easily.

Done? OK, take them off the grill, slit them open to let the steam out, and let them sit while you get the food processor or blender out.

Once they've cooled (no burnt fingers!), peel and discard the charred skin. Make sure the by now deliciously steamed garlic stays behind!

Throw the eggplant and garlic into the food processor. If you like a little more garlic edge, like I do, throw in a raw clove or two.

Add the juice of the lemon, a tablespoon or so of tahini, a teaspoon of salt, and maybe a couple of teaspoons of olive oil.

Process until smooth, and taste. Here's where you come in: not sharp enough? add more lemon juice. Like it a bit creamier? Add more tahini. Going to the gym tomorrow? Add more garlic.

Serve with the usual suspects -- pita or lavash or good crusty bread. And enjoy!

I promise, this weekend, I'll drop by again with some suggestions for what to do with those preserved lemons that are hiding in the back of your fridge.

Labels: recipes, the savory and salty

posted by david adam edelstein | 6:25 AM |

Not preserved lemons, but well worth the wait! I'll have to hit the grill this week. ;)
By

sheryl 7/18/05 6:44 PM

That sounds really complicated, but I can attest first-hand that the resulting BG is A-OK! I usually shun it when I'm out to eat; the consistency and flavor is too oogy for me. But DAE's BG is 10-4 rockin'. Try it!!
By

Uncle Vinny 7/25/05 2:01 AM

This post is for David Adam Edelstein and any of you who tried his BABA recipe. Outstanding David. This is truly the BABA recipe I have been serching for. Thanks so much!
By

Anonymous 12/14/06 2:16 AM