Baba ghanoush with crispy grilled flatbread
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Date: 2022-09-02
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Comments and reviews: 14
Vladimir
The version i learned to do in israel/palestine is about 50/50 thina and eggplant.
You can prepare the thina separately (easier to mix the water without all the chunks in it. All the smoking/roasting under the lid of the eggplant before the burning was not needed, you get the smoky flavor anyway once the skin burns and it will burn as you said yourself few times - it's what gives it the smokey flavor which is why baked in oven can get you same texture but not that smokey flavor. We usually make the eggplants on the grill when you start it up for the meat or fish and at the start you have the big fire before you get proper coals, that's when you can roast/burn them quickly in the direct fire and remove when it collapses and soft to squish (another note you can get the same effect on a gas burner (since you get the smoke from the burnt skin of the eggplant not necessary the charcoal) but cleaning the burner after you got all the juice dripping on/in it is quite a problem, when i worked at the fields we had one dedicated burner for that with only like 2 holes where gas still got through XD (4 men cooking lunch for themselves XD.
The liquid squeezing completely unnecessary in my recipe since you need liquid for the thina (can make the thina less liquid beforehand so it will absorve the liquid, better than water) but i guess in your recipe with less thina it might get too runny.
Loved the garlic amount, loved the eggplant flesh removing technique, loved the addition of green herbs.
Another note - if you put too much lemon in it, it will loose some of the sourness after a day in the fridge and it's a great dip to eat the whole week, tastes as good after a day or two in the fridge.
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The version i learned to do in israel/palestine is about 50/50 thina and eggplant.
You can prepare the thina separately (easier to mix the water without all the chunks in it. All the smoking/roasting under the lid of the eggplant before the burning was not needed, you get the smoky flavor anyway once the skin burns and it will burn as you said yourself few times - it's what gives it the smokey flavor which is why baked in oven can get you same texture but not that smokey flavor. We usually make the eggplants on the grill when you start it up for the meat or fish and at the start you have the big fire before you get proper coals, that's when you can roast/burn them quickly in the direct fire and remove when it collapses and soft to squish (another note you can get the same effect on a gas burner (since you get the smoke from the burnt skin of the eggplant not necessary the charcoal) but cleaning the burner after you got all the juice dripping on/in it is quite a problem, when i worked at the fields we had one dedicated burner for that with only like 2 holes where gas still got through XD (4 men cooking lunch for themselves XD.
The liquid squeezing completely unnecessary in my recipe since you need liquid for the thina (can make the thina less liquid beforehand so it will absorve the liquid, better than water) but i guess in your recipe with less thina it might get too runny.
Loved the garlic amount, loved the eggplant flesh removing technique, loved the addition of green herbs.
Another note - if you put too much lemon in it, it will loose some of the sourness after a day in the fridge and it's a great dip to eat the whole week, tastes as good after a day or two in the fridge.
reply
Tia
This is Metabal my friend. It actually looks pretty decent. Syrian here. Baba Ghanouj is pure egg plant with lemon juice, olive oil, parsley and and garlic ( fresh pomegranate on top, or just the molasses when you are fancy enough. Usually Baba Ghanouj is eaten with a fork because it is kind of a side dish or Mezza next to Grilled meats or Kippe, but Metable is almost exclusevly is eaten with bread. Funny enough, it is 'Egg plant season' in the Levant now, and people in the good old days used to call it the crazy season because they are going to do every thing that is humanly possible with this vegetable. They pickle it, they make into Makdous, they dry it, fry it, grill it, some even make Eggplant jam from it: D anyway, I hope you and your family enjoyed the Baba Ghanouj.
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This is Metabal my friend. It actually looks pretty decent. Syrian here. Baba Ghanouj is pure egg plant with lemon juice, olive oil, parsley and and garlic ( fresh pomegranate on top, or just the molasses when you are fancy enough. Usually Baba Ghanouj is eaten with a fork because it is kind of a side dish or Mezza next to Grilled meats or Kippe, but Metable is almost exclusevly is eaten with bread. Funny enough, it is 'Egg plant season' in the Levant now, and people in the good old days used to call it the crazy season because they are going to do every thing that is humanly possible with this vegetable. They pickle it, they make into Makdous, they dry it, fry it, grill it, some even make Eggplant jam from it: D anyway, I hope you and your family enjoyed the Baba Ghanouj.
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Mk
Just a couple thing that bugged me when watching this, first cilantro? Tf is that, it s rarely used in our foods other than a fee dishes, also don t skimp on the tahini often eggplant are bland where I currently live so i go heavy but don t overdo it, another note squeezing the eggplants is unnecessary it does nothing of value to the final dish last thing the fun of making the dish is going ham with a knife on the cooked eggplant like making ground beef with a knife I think that over mixing in a bowl makes it too fine like hummus you want it kinda chunky.
Overall good recipe but heavily Americanized.
Btw I m Palestinian and make this every Friday and i used to work in a restaurant and made this daily when i worked there.
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Just a couple thing that bugged me when watching this, first cilantro? Tf is that, it s rarely used in our foods other than a fee dishes, also don t skimp on the tahini often eggplant are bland where I currently live so i go heavy but don t overdo it, another note squeezing the eggplants is unnecessary it does nothing of value to the final dish last thing the fun of making the dish is going ham with a knife on the cooked eggplant like making ground beef with a knife I think that over mixing in a bowl makes it too fine like hummus you want it kinda chunky.
Overall good recipe but heavily Americanized.
Btw I m Palestinian and make this every Friday and i used to work in a restaurant and made this daily when i worked there.
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Chocolates
we have a similar dish in Romania (we use either mayo, or use onion and oil) but the detail we do is that we never touch the eggplant pulp with metal, allegedly that alters the flavor. For this reason we use wooden knives, spoons and such when mincing it up and mixing (ceramic bowl is fine. Now, is this true? No idea, probably not, but feel free to try that out and see if it makes a difference.
My favorite (romanianized) way of eating them is with bread and tomatoes, I think tomatoes really complement the flavor brilliantly (at weddings you'll even find this in a big tomato chopped up into a bowl that holds the eggplant dish inside of it)
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we have a similar dish in Romania (we use either mayo, or use onion and oil) but the detail we do is that we never touch the eggplant pulp with metal, allegedly that alters the flavor. For this reason we use wooden knives, spoons and such when mincing it up and mixing (ceramic bowl is fine. Now, is this true? No idea, probably not, but feel free to try that out and see if it makes a difference.
My favorite (romanianized) way of eating them is with bread and tomatoes, I think tomatoes really complement the flavor brilliantly (at weddings you'll even find this in a big tomato chopped up into a bowl that holds the eggplant dish inside of it)
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Syncrossus
That was really interesting! I always wondered how moutabal and baba ghanoush were made! I think what you made is moutabal actually, I don't think baba ghanoush has any tahini, and I've never seen it made without tomatoes -- although I'm sure there are overlapping regional variations, and the dishes are so similar, there's an argument to be made for just calling it by the name most people are familiar with. Also, I may be wrong! I'm not Lebanese. The colors were unusual in this one, was it a stylistic choice?
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That was really interesting! I always wondered how moutabal and baba ghanoush were made! I think what you made is moutabal actually, I don't think baba ghanoush has any tahini, and I've never seen it made without tomatoes -- although I'm sure there are overlapping regional variations, and the dishes are so similar, there's an argument to be made for just calling it by the name most people are familiar with. Also, I may be wrong! I'm not Lebanese. The colors were unusual in this one, was it a stylistic choice?
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food
I have issues with the way you lit your chimney starter. You re gonna have to clean your patio with all that ash, and you have to bend down and all kinds. You could maybe trip over it as well.
I suggest using a single lighter cube / tumbleweed starter, on the charcoal grate of the grill. Put the chimney starter on top of the lighter - it ll get better airflow that way too. You ll have less to clean as well, and less hot ash going around your feet when lifting (the grill will hold most of that)
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I have issues with the way you lit your chimney starter. You re gonna have to clean your patio with all that ash, and you have to bend down and all kinds. You could maybe trip over it as well.
I suggest using a single lighter cube / tumbleweed starter, on the charcoal grate of the grill. Put the chimney starter on top of the lighter - it ll get better airflow that way too. You ll have less to clean as well, and less hot ash going around your feet when lifting (the grill will hold most of that)
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Lazy
weirdly enough, i think from personal view it is called BABA GHANOUJ, maybe i am wrong, but who cares? it is just a name.
anw, while it is an amazing side dish, i once consumed a lot of it, got sick the same day, not from it, but from something else, but now, each time i see this, all i remember is how bad i felt that day and how the aftertaste lingered in me the whole time i was sick, so yeah, shit happens, i can't eat this no more for personal reasons.
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weirdly enough, i think from personal view it is called BABA GHANOUJ, maybe i am wrong, but who cares? it is just a name.
anw, while it is an amazing side dish, i once consumed a lot of it, got sick the same day, not from it, but from something else, but now, each time i see this, all i remember is how bad i felt that day and how the aftertaste lingered in me the whole time i was sick, so yeah, shit happens, i can't eat this no more for personal reasons.
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John
2: 28 Be careful adding charcoal like this. The dust is a finely divided flammable that can cause a dust explosion, just like a flour or sugar explosion. It's uncontained, so there won't be a pressurized container exploding, but a ball of fire rising out of your grill will remove any eyebrows, beard and/or mustache, or any other hair that gets in the way. Obviously, not every time, as Adam has demonstrated, but you don't want to be around when it does.
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2: 28 Be careful adding charcoal like this. The dust is a finely divided flammable that can cause a dust explosion, just like a flour or sugar explosion. It's uncontained, so there won't be a pressurized container exploding, but a ball of fire rising out of your grill will remove any eyebrows, beard and/or mustache, or any other hair that gets in the way. Obviously, not every time, as Adam has demonstrated, but you don't want to be around when it does.
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Mohmed
Wow adam makes baba ganush very hard
Here how i make it u need 1 big eggplant u turn on ur gas stove on low heat put u eggplant direct ob flames and dont forget to stab it with knife keep turn it around until its all soft and burn outside and soft inside it will take like 10 minutes let it cool down remove the skin add 1 garlic clove and some olive oil. salt
Optional ingredients: dice tomatoes - onions sweet /green - bell peppers
Enjoy
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Wow adam makes baba ganush very hard
Here how i make it u need 1 big eggplant u turn on ur gas stove on low heat put u eggplant direct ob flames and dont forget to stab it with knife keep turn it around until its all soft and burn outside and soft inside it will take like 10 minutes let it cool down remove the skin add 1 garlic clove and some olive oil. salt
Optional ingredients: dice tomatoes - onions sweet /green - bell peppers
Enjoy
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Ahmed
In Egypt, baba ghanoush is mostly eaten as a salad not a main dish. Often served with sea food or grilled dishes. Very fascinating to se it prepared as a vegan main course. Also a small trick we do in Egypt to cook the eggplant is to put it directly on the fire stove and letting it sit till it becomes mushy in the inside and black charred on the outside. IDK if this will give the same smokey taste as a grill but i sure never tried the grill method.
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In Egypt, baba ghanoush is mostly eaten as a salad not a main dish. Often served with sea food or grilled dishes. Very fascinating to se it prepared as a vegan main course. Also a small trick we do in Egypt to cook the eggplant is to put it directly on the fire stove and letting it sit till it becomes mushy in the inside and black charred on the outside. IDK if this will give the same smokey taste as a grill but i sure never tried the grill method.
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Kurt
I love baba ganoush! My dad used to take the family to a really great Lebanese restaurant, where we had mixed mezza plates and fried cauliflower, lady's fingers, etc here in Sydney, Australia. Unfortunately the owner shut down about 25 years ago but it inspired my dad to start making the food himself, and there's lots of great places that exist here today, very generous servings for not a huge amount of money. Garlic is definately bae.
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I love baba ganoush! My dad used to take the family to a really great Lebanese restaurant, where we had mixed mezza plates and fried cauliflower, lady's fingers, etc here in Sydney, Australia. Unfortunately the owner shut down about 25 years ago but it inspired my dad to start making the food himself, and there's lots of great places that exist here today, very generous servings for not a huge amount of money. Garlic is definately bae.
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Dude
It s very frustrating for Adam to only say as much as I can stir in and no other details about how the dough should look or feel like. I support him not giving us measurements and to cook with our senses instead, but not giving us any details to look out for whatsoever is worthless. Isn t the point to teach us and give instructions on how to make bread? As much as I can stir in depends wildly from person to person.
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It s very frustrating for Adam to only say as much as I can stir in and no other details about how the dough should look or feel like. I support him not giving us measurements and to cook with our senses instead, but not giving us any details to look out for whatsoever is worthless. Isn t the point to teach us and give instructions on how to make bread? As much as I can stir in depends wildly from person to person.
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Eric
Thanks for your videos, it makes sense that you're a journalism prof, given how well spoken you are. The detailed info, easy to follow instructions, but especially the info I don't usually get- has really helped me cook. It's super extrapolate-able to other food. Anyway thanks, I'm sure you hear it often, but thanks. From sf, CA. -bout to enjoy some baba ghanoush: )
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Thanks for your videos, it makes sense that you're a journalism prof, given how well spoken you are. The detailed info, easy to follow instructions, but especially the info I don't usually get- has really helped me cook. It's super extrapolate-able to other food. Anyway thanks, I'm sure you hear it often, but thanks. From sf, CA. -bout to enjoy some baba ghanoush: )
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Jeanne
extra tip: use mostly male eggplants to avoid having a ton of seeds in a dip.
how to tell male and female apart: where the flower of the eggplant was (the tip, there is a spot. If it's round dot, it's a male if it's oval or slit shaped, it's a female. The males are usually thinner because they don't have the seed capsules but you will have more flesh on them.
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extra tip: use mostly male eggplants to avoid having a ton of seeds in a dip.
how to tell male and female apart: where the flower of the eggplant was (the tip, there is a spot. If it's round dot, it's a male if it's oval or slit shaped, it's a female. The males are usually thinner because they don't have the seed capsules but you will have more flesh on them.
reply
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