TasteToronto | Baba Ganoush with Homemade Pita

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Baba Ganoush with Homemade Pita

Moderate

Baba Ganoush with Homemade Pita

Nadia Boachie

Nadia Boachie

Baba Ganoush with Homemade Pita

Method

Baba Ganoush 6 Steps

  • Step 1

    Preheat the oven to 450°F with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.

  • Step 2

    Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.

  • Step 3

    Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.

  • Step 4

    Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.

  • Step 5

    Stir in the parsley, salt and cumin. Season to taste with more salt and more lemon juice.

  • Step 6

    Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and crushed red peppers flakes on top. Serve with accompaniments of your choice. It’s also great on sandwiches!

Pita  7 Steps

  • Step 1

    Put 1 cup of lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put the bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.

  • Step 2

    Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough. 

  • Step 3

    Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, the dough may be refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.) 

  • Step 4

    Clean the mixing bowl and put the dough back in it. Cover the bowl tightly with plastic wrap, then cover with a towel. Put the bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.

  • Step 5

    Heat a cast-iron skillet on medium-high heat. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on the work surface, cover with a damp towel and leave for 10 minutes.

  • Step 6

    Remove 1 ball (keeping others covered) and press into a flat disk with a rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. The dough will shrink a bit while baking.

  • Step 7

    Carefully lift the dough circle and place quickly in a hot skillet. After about 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula. The pita should be pale, with some brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

Tags:

Baba Ganoush and Homemade Pita

Toronto Recipes

Make it at Home

Moderate

Baba Ganoush with Homemade Pita

Nadia Boachie

Nadia Boachie

Baba Ganoush with Homemade Pita

Yields:

Serves 4

Prep Time:

2 hours 20 mins

Cook Time:

0 hours 55 mins

5.0

Rate This Recipe

Lebanese

Appetizers & Snacks

Ingredients

Baba Ganoush 

  • 2 pounds Italian eggplants (about 2 medium eggplants)

  • 2 medium cloves of garlic, minced

  • 1/4 cup lemon juice (more or less to taste)

  • 1/4 - 1/3 cup tahini

  • 1/3 cup extra-virgin olive oil, plus more for brushing the eggplant and garnish

  • 2 tablespoons chopped fresh parsley, plus extra for garnish

  • 3/4 teaspoon salt, to taste

  • 1/4 teaspoon ground cumin

  • Crushed red pepper flakes, to garnish

Pita 

  • 2 teaspoons active dry yeast

  • 1/2 teaspoon granulated sugar

  • 1/4 cup (35 grams) whole-wheat flour, preferably freshly milled like spelt, einkorn etc.

  • 2 1/2 cups (310 grams) all-purpose flour

  • 1 teaspoon kosher salt

  • 2 tablespoons olive oil

Send list of ingredients to myself

Method

Baba Ganoush 6 Steps

  • Step 1

    Preheat the oven to 450°F with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.

  • Step 2

    Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.

  • Step 3

    Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.

  • Step 4

    Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.

  • Step 5

    Stir in the parsley, salt and cumin. Season to taste with more salt and more lemon juice.

  • Step 6

    Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and crushed red peppers flakes on top. Serve with accompaniments of your choice. It’s also great on sandwiches!

Pita  7 Steps

  • Step 1

    Put 1 cup of lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put the bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.

  • Step 2

    Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough. 

  • Step 3

    Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, the dough may be refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.) 

  • Step 4

    Clean the mixing bowl and put the dough back in it. Cover the bowl tightly with plastic wrap, then cover with a towel. Put the bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.

  • Step 5

    Heat a cast-iron skillet on medium-high heat. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on the work surface, cover with a damp towel and leave for 10 minutes.

  • Step 6

    Remove 1 ball (keeping others covered) and press into a flat disk with a rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. The dough will shrink a bit while baking.

  • Step 7

    Carefully lift the dough circle and place quickly in a hot skillet. After about 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula. The pita should be pale, with some brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

Tags:

Baba Ganoush and Homemade Pita

Toronto Recipes

Make it at Home