I decided to make Baba Ganouj today and a light bulb went off – I should add harissa (that I bought at SOS Chefs) to it. It just made sense in my head so I was hoping the result would be as good. For me, the harissa was a hit! It brought out a smokiness and added a tang, and of course some heat. Unfortunately, Lon didn’t like it. We do occasionally differ on taste. Oh well.

I think it’s important to note that the tahini I used, is the one we brought back from Greece. It is earthier and has more roasted flavor than the tahini’s I’ve bought here. You may need to use more tahini to get as much flavor.

Baba on bread

Spicy Baba Ganouj

1 1/4 pound eggplant
2 tablespoons and 1 teaspoon fresh lemon juice
2 cloves garlic, roughly chopped
3 tablespoons tahini
1/4 teaspoon cumin
2 teaspoons Harissa

1. Preheat oven to 400 degrees F.
2. Pierce eggplant with fork in several spots and place directly in oven. Place something beneath to catch drippings. Bake until soft, roughly 40 minutes.
3. Peel the eggplant and discard the skin.
4. Place eggplant, lemon juice, garlic, tahini, cumin, and harissa in a food processor. Process until smooth.
5. Let it cool to room temperature before serving. Keeps in refrigerator for a few days.

Spicy Baba Ganouj
posted by jessica at 11:20 PM Filed under Middle Eastern, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.