I still eat it but it's very rare I find one with any flavor.. So I chose baba. Both can be good if made well. I prefer hummus though especially if it's lemony.
Both are delicious, although I give my vote to hummus. Unfortunately, finding quality hummus or baba ghannouj is next to impossible. I can't stomach any of the store-bought hummus except the Compliments Organic which is surprisingly good. Baba ghannouj is even worse since the majority seem to be an eggplant flavoured mayonnaise My suggestion: Make it at home. It's very cheap and seriously easy to make.
All you need is a food processor for hummus. Baba ghannouj is the same with less ingredients minus roasting the eggplant first. Check out Alton Brown's recipes. Oh and uh I don't know how he thinks peanut butter is a suitable replacement for tahini We sweated some onion, garlic, and mushrooms and then added all that eggplant filling that had been scooped out before. Then we cooked that for 10 minutes until very soft. We spooned that into the eggplant halves and tossed it in the oven for 30 minutes.
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Finally, we topped with some goat cheese. Do you know the scoop?
Comment below or Send us a Tip. Any other good ideas for making the most of eggplant? I like a hefty whack of the stuff, so I'm copying her, but if you're shy, by all means add it to taste.
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The final element of every baba ganoush, mutabal or patlican ezmesi is lemon juice — and again, quantities vary. Helou is once more parsimonious, as is Ottolenghi, while Roden merrily squeezes in as many lemons as she uses aubergines. I'm not going to go quite so far: too much citrussy sourness spoils the smoky richness of the aubergine, but the dish should have a certain zing nevertheless.
The great rift in matters baba ganoush seems to be over adding tahini: Seal and Ottolenghi leave it out, and Lebovitz adds a very generous g ladleful, which may help to explain why his silky smooth baba ganoush tastes so much like hummus. The dish is pretty good without it, but I love the way the sweet nuttiness works with the creaminess of the slow-cooked aubergine, so I've added just a little — not enough to overpower the other ingredients, but certainly enough to make its very Levantine presence felt.
Roden also, unusually, adds Greek yoghurt to her recipe. It is lovely, but I feel it robs the dish of its lemony, garlicky punch, so I'll be leaving it out.
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Lebovitz adds chilli powder, "and sometimes a pinch of ground cumin" to his dip; both ingredients that work well with aubergine and tahini, but neither absolutely necessary for the proper enjoyment of the dish. Ottolenghi adds 75ml olive oil to his, which makes sense as he's not using tahini, but as I am, I prefer to do as Helou suggests and ring the dish with oil instead in the traditional fashion, so each dipped pitta gets a little of both. Helou and Ottolenghi also suggest garnishing the dish with pomegranate seeds, which look pretty if you have them, but are less vital than the chopped herbs that most people suggest as a topping.
I'm not sure about the latter's soapy flavour here: the peppery sharpness of parsley seems more fitting, but best of all, in my opinion, is sweet mint, which pairs very nicely with the aubergine.
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Lebovitz and Seal stir some of the herbs into the dish itself, which I like — it guarantees a burst of freshness in every mouthful, and stops the greedy stealing the garnish. After all, this is a dish that's all about sharing. Blacken the aubergines over a gas hob or barbecue, turning regularly with tongs, until completely charred and collapsed you may wish to surround the rings with foil, as it can be messy.
Allow to cool. Slit the aubergines lengthways and scoop out the flesh in long strands, discarding the skins.