Baba Ghanoush (Finally!)

Friends, here it is. The long-awaited and oft-requested baba ghanoush post.

Take a moment to remember the first time you ever tried baba ghanoush. (And if you haven't, you will, shortly after reading this post.) You're seated in your favorite local Middle-Eastern restaurant, with hot pitas and a pool of paprika-sprinkled hummus before you. Over in the corner lurks a slightly chunkier, translucent-looking beige spread. You dip in your pita, observe that it tastes practically the same (and yet not quite as good) as hummus, and shrug it off as yet another lemony Middle-Eastern spread.

There is something wrong with this picture. Baba ghanoush, as it is often made, has all the same ingredients as hummus, with eggplant substituted for chickpeas:  tahini, lemon, garlic, parsley, cumin/paprika/cayenne, olive oil... No wonder the two taste practically the same.

Several years ago, my mother (who is a Middle-Eastern-cooking inspiration to all) came to a simple, yet liberating realization: baba ghanoush doesn't have to taste just like hummus.

Baba ghanoush, a large pile of white bean spread lurking in the wings.

The following recipe -- a Syrian variant with a powerful secret ingredient, pomegranate molasses -- tastes totally different and totally amazing. I have received nothing but rave reviews of this baba ever since my mother and I started making it when I was in high school. I don't think I have ever made it without being asked for the recipe.

So now, finally, it's time to share my coveted baba ghanoush with the world. BUT, one simple caveat: I never measure anything when I cook. I can only give approximate quantities, and I leave it up to your own discretion to season this baba ghanoush to taste. My primary advice is to go easy on the pomegranate molasses. It's strong stuff, and a teaspoon of it goes a long way. But if you put more or less tahini in your baba, it's simply more or less sesame-ey, so that's up to you.

Ingredients
2 medium/large eggplants
tahini (Middle-Eastern sesame paste)
olive oil
pomegranate molasses (available at Middle-Eastern and South-Asian groceries)
balsamic vinegar
1 clove garlic
smoked paprika
cumin
salt, pepper
fresh parsley or cilantro

There are several ways of preparing eggplants for baba ghanoush. Ideally, it should have a smoky taste, so the best way to prepare the eggplants is on the grill. I don't have a grill, so I've found other methods. Here are your options:
1) Grill until skin is charred and flesh is soft all the way through, yielding to a fork
2) Roast eggplant directly on the flame of a gas stove, rotating with tongs until flesh is soft, as seen above.
3) Halve eggplant and coat liberally with olive oil (including the skin). Place on a baking sheet and bake at 350° F until eggplants are soft all the way through and skin peels off easily, about 30 minutes.

Removing the skin after employing the baking method.

Once your eggplant is cooked, remove the skin and any large seed flaps from the inside of the eggplant (careful, however, not to remove too much of the usable flesh). If the eggplant is especially bitter when you taste it, squeeze the flesh with your hands to remove the bitter juice.

In a food processor or blender, combine eggplant, a few tablespoons (or more) tahini, a generous swoop of olive oil, a clove of garlic (chopped into bits to avoid un-blended chunks), a dash of balsamic vinegar, a dash of pomegranate molasses (careful! strong flavor!), spices, herbs and salt. Note that the smoked paprika adds to the smoky flavor that is ideal for baba ghanoush. If you do add cumin, go easy on it, since you don't want that flavor to dominate.

Blend all ingredients until smooth, taste, and adjust seasonings. If it's too tart/salty, add more tahini. If it's too bland, add more salt and possibly balsamic vinegar. If you don't taste any of the pomegranate, add a few drops more.

Caution: this baba ghanoush may blow your mind.