Baba Ghannuj (Baby Watson’s)
This is the Baba Ghannuj recipe that I developed for Baby Watson’s outlets in the Boston area. This is a bulk recipe, but scales down, in concept at least, quite nicely. This is a great dip, or appetizer, or for a snack, or ingredient in other foods. Originally, I made my own Tahini for this recipe, and I’ll include a link top it at the bottom of this recipe, but now a days I would just recommend buying the Tahini pre-made… it’s good and saves a lot of time, and it is just an ingredient in this recipe, not the main event. Recipe makes about 2 gallon, or 16 pounds.
| Servings | Prep Time |
| 644 oz. servings | 60minutes |
| Cook Time | Passive Time |
| 60minutes | 30minutes |
|
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Ingredients
- 18large Eggplant
- 18cloves Garlic, Fresh, Peeled
- 1cup Soybean Oil
- 2cups TahiniRecipe Below.
- 2bunches Parsley, FreshTops only, thouroughly washed and dried
- 2bunches Scallions, FreshSome of the tops and bottoms removed, and washed to remove any sand
- 2tbsp. Sea Salt
- 1tbsp. Pepper, White, Ground
- 4tbsp. Seseme Seeds
- 1cup Lemon Juice
- 2tbsp. Tabasco Sauce
- 1tbsp. Sesame OilGood Quality, see my choice below.
- 1tbsp. Vegetable Oil(to rub on the Eggplant before cooking)
- 2tbsp. Course Sea Salt(to sprinkle on the Eggplant before cooking)
Instructions
- Preheat an over to 400 degrees F.
- Line several sheet pans with foil, preferably non-stick foil, and lightly oil the foil.
- Cut each Eggplant in half length-wise and lay cut-side down, skin-side up, on the sheet pan.
- Rub the Eggplant with a little Vegetable Oil and sprinkle all with some Course Sea Salt.
- Place the Eggplant in the oven and bake for about one hour, till the skin of the Eggplant almost blackens and pulls away.
- Remove the Eggplant from the oven an set aside to cool while you proceed with the other steps.
- To a Food Processor add: the Garlic, Soybean Oil, Tahini, Parsley, Scallions, Sea Salt, White Pepper, Sesame Seeds, Lemon Juice, Tabasco Sauce and Sesame Oil.
- Puree till smooth, then scoop into a container and set aside.
- Peel the skin from the Eggplant and discard.
- Rough chop the Eggplant into 1-2″ chucks.
- Fill the processor half-way up with some of the Eggplant chunks. Add enough Tahini mixture to cover the Eggplant. Puree till well blended and smooth. Pour into a large bowl.
- Repeat the above step till all of the Eggplant and Tahini mixture are processed.
- Mix the Eggplant and Tahini mixture in the big bowl to a smooth consistency.
- Pour into quart containers, or whatever size works for you, and refrigerate.
- Serve with Pita Bread wedges, pita chips, regular chips, vegetables… very versatile; treat it like hummus.
Recipe Notes
Keep refrigerated!! Can spoil easily at room temperature.
NOTE: Freezes well, but thaw overnight in the refrigerator, and mix well, before serving.
My Favorite Brand of Store-Bought Tahini:
Link to My Tahini Recipe:
Tahini 01
My Favorite Brand of Store-Bought Sesame Oil:
