Early this summer I met some friends in NYC for roughing, which, oops, I showed up empty-handed to. Everything, of course, tasty, but after a homemade pita, hands down the most popular items on the table is a dip, pale, simple skin, I think, to catch people off guard - this is the smokiest baba ghanoush ever. When I asked Anna to reveal his secret, she whispered: I stopped in Chickpea trip to the party.
I could not be happier to hear this for a number of reasons, but mainly because I now have something to look forward to in Penn Station, where I usually find myself longing for a noodle bar or Shake Shack or Motorino this. I now never go home without some tubs of this smoky baba ghanoush.
And now, thanks to Small victory Julia Turshen, I know how to make it at home. recipes call for whole charred eggplant on the grill (as here) or over an open flame until the skin is blackened, but Turshen also provides an alternative path, which I took: bake at 425ºF for 45 minutes. the rest is easy: pulse eggplant flesh in a food processor with the tahini, Greek yogurt, salt and fresh lemon, and before serving, drizzle with olive oil and sprinkle with za'atar-.
It is an ideal food for me: smoky eggplant dip, bread and maybe a salad for good measure. It was the first of many delicious recipes ever created of Small victory, a big victory so far into the egg fried in olive oil served over lemon smear yogurt, lentils with turmeric, ginger, and coconut milk, and sour whiskey sweetened with maple syrup. Nothing has been too complicated. Everything was super flavorful. I want to give this book to everyone I know.
Small Victory Julia Turshen of this, a beautiful new cookbook that I love - I've made an egg fried in olive oil with yoghurt and lemon, lentils with coconut milk, and whiskey sour with maple syrup. Everything was very tasty.
I served with flatbread, basically Lahey stretched pizza dough into a rectangular / oval, drizzled with olive oil, sprinkled with sea salt, and baked in the Baking Steel. Details here.
Note: I chose to oven roasted eggplant (as opposed to a grill) because I felt a little lazy and gas grill I was in stunning form bad. If you have a charcoal grill, I imagine you'll be able to embed some serious smokiness to the meat eggplant - I hope to one day have a charcoal grill again. Know that, however, even with a subtle smokiness, this dip is delicious.
INGREDIENTS
- 1 lb eggplant
- kosher salt
- 1 tablespoon tahini
- 2 tablespoons fresh lemon
- 3 tablespoons Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon shredded fresh mint *
- 1 teaspoon za'atar-
- warm bread to serve
I do not have a mint, but not tasty without it
INSTRUCTIONS
Preheat your oven to 425ºF. Place the eggplant in mild sheetpan fat or parchment-lined. Prick eggplants in several places. Transfer to the oven and bake for about 45 minutes, handed it over halfway through grilling. The skin should be black. (Or: preheat the grill or grill pan to high heat medium Grill the eggplant until the skin is completely blackened and meat was tender when you pierce it with a paring knife, about 45 minutes Note: .. This is a preparation Turshen shows mainly in the book-oven method is an alternative -and you probably will get a taste smokier if you are using a grill.)
Cut the eggplant in half lengthwise and use a spoon to scoop the soft flesh into a food processor bowl. Remove the eggplant skin. Add ½ teaspoon salt, tahini, lemon juice, and yogurt for eggplant and pulse everything several times just to combine. Note: Julia warned against letting the engine run for more than a few seconds at a time to ensure that the dip had a bit of texture. I do not mind in the fine side -which baba ghanoush in Chickpea texture that I love so much is on the delicate side - so credit to the texture you like. Dip tasting for seasoning and add more salt and / or lemon juice if needed.
Transferring dip into a shallow bowl and smooth the surface with the back of a spoon. Dip drizzle with olive oil and sprinkle with mint (if using) and za'atar-. Serve immediately, with plenty of warm bread or pita for scooping and dipping.
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