Baba Ganoush narrow display Baba Ganoush wide display

Baba Ganoush

by Brava Chef Erin

Brava

Servings 8
Active Time:
~20 min
Total Time:
~1 hr 42 min

About this Recipe

Baba ganoush is a creamy eggplant dish that originated in Lebanon but can be found across the Middle East. It is a typical meze (“starter”) dish. The eggplants are charred over an open flame to get the characteristic slightly smoky flavor of this dish. Instead of using a grill, the eggplant is charred in the Brava (note that in order to get charred eggplant, Brava may produce some smoke during this cook—do not worry, it is simply flavoring the eggplant). Chef Erin suggests serving this baba ganoush with pita or crusty bread.

1

Prepare and begin roasting eggplant

  • Remove green tops from eggplants.
  • Prick eggplants on all sides with fork.
  • Place eggplants in Zones 1, 2 and 3 of Brava metal tray.
  • Slide metal tray into bottom shelf and press green button to begin cooking.
  • Note: You will flip eggplants after 10 minutes.

2

Flip eggplants

  • When Brava notifies you, carefully remove metal tray.
  • Using tongs, flip eggplants.
  • Slide metal tray into bottom shelf.
  • Press green button to continue cooking.
  • Note: You will flatten eggplants after 10 minutes.

3

Flatten eggplants

  • When Brava notifies you, carefully remove metal tray.
  • Using back of wooden spoon or tongs, flatten eggplants.
  • Slide metal tray into top shelf. Press green button to continue cooking.

4

Finish preparing eggplant

  • When Brava notifies you, carefully remove metal tray.
  • Let eggplants rest for 15 minutes.
  • When ready, peel eggplants.
  • Coarsely chop eggplants and place in colander over large bowl. Let sit to drain for 30 minutes.

5

Prepare garlic

  • While eggplant is draining, prepare garlic.
  • In small bowl, combine garlic, lemon juice and 1½ teaspoons kosher salt. Let sit to infuse for 15 minutes.

6

Make baba ganoush

  • When ready, place drained eggplant in large bowl.
  • Over bowl containing eggplant, pour lemon-garlic mixture through fine-mesh strainer. Discard garlic.
  • Mash eggplant with lemon juice.
  • Add tahini and 1 tablespoon of parsley, stir well.
  • Slowly add ¼ cup of olive oil, stirring constantly.

7

Finish and serve

  • Place baba ganoush in serving bowl.
  • Garnish with remaining 1 teaspoon of parsley and serve.