Babaganoush features a wonderful creaminess and fresh taste. I used to make mine with Labne, a Middle Eastern yogurt spread, but this vegan version, made with Tahina Sauce, is just as creamy and good.
Although a good variety of smoked paprika will give a beautiful smoky flavor to the Babaganoush, smoking the eggplants rather than running them under the broiler accomplishes the same.
(Makes about a quart)
- Eggplants, 3 lg.
- Tahina, 1/2 cup
- Lemon, ½ juiced (up to 1 TB)
- Garlic, 1 tsp., (or 2 cloves, minced)
- Sea salt, 1.5 tsp.
- Cumin, 1.5 tsp.
- Szeged hot paprika, ½ tsp.
- Smoked paprika, 1/4 tsp. (Opt.)
- Parsley, 1-3 oz. (start with 1 oz., add until the mixture has a beautiful light green cast)
- Roast eggplant with peels on under the broiler to blacken skin (about 15 minutes, turning every five minutes).
- Cool eggplant.
- Remove skin from flesh, and drain thoroughly (an hour is best, but at least while preparing the remainder of the recipe).
- Place roughly chopped parsley in a food processor bowl. Process until fairly smooth, scraping down the sides. Set aside.
- Mince garlic in processor.
- Add cooled, peeled, drained eggplant to processor bowl with garlic.
- Add Tahina Sauce, lemon juice and seasonings to the processor bowl with eggplant and garlic. Pulse all until barely mixed. DO NOT OVER-PROCESS. It should have texture.
- Taste, and add hot paprika as desired (or not) — and add parsley as desired. Pulse once or twice to mix in.
- Spread on a dish for serving, garnish with extra virgin olive oil, Tahina Sauce, parsley or paprika or sumac or za’atar and enjoy.