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
Servings Prep Time
644 oz. servings 60minutes
Cook Time Passive Time
60minutes 30minutes
Ingredients
Instructions
  1. Preheat an over to 400 degrees F.
  2. Line several sheet pans with foil, preferably non-stick foil, and lightly oil the foil.
  3. Cut each Eggplant in half length-wise and lay cut-side down, skin-side up, on the sheet pan.
  4. Rub the Eggplant with a little Vegetable Oil and sprinkle all with some Course Sea Salt.
  5. Place the Eggplant in the oven and bake for about one hour, till the skin of the Eggplant almost blackens and pulls away.
  6. Remove the Eggplant from the oven an set aside to cool while you proceed with the other steps.
  7. 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.
  8. Puree till smooth, then scoop into a container and set aside.
  9. Peel the skin from the Eggplant and discard.
  10. Rough chop the Eggplant into 1-2″ chucks.
  11. 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.
  12. Repeat the above step till all of the Eggplant and Tahini mixture are processed.
  13. Mix the Eggplant and Tahini mixture in the big bowl to a smooth consistency.
  14. Pour into quart containers, or whatever size works for you, and refrigerate.
  15. 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:

tahini-01

Link to My Tahini Recipe:

Tahini 01

My Favorite Brand of Store-Bought Sesame Oil:

seseme-oil-01