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Recipe: A local chef makes the best Baba Ghanoush, now you can too

May 2, 2023

Zov. It’s a three-letter word that makes my stomach rumble with hunger. In Armenian, it means “whirlwind in the ocean. ” But to me, Zov translates as a culinary magician who knows exactly how to balance flavors in dishes.

The chef-owner of several Orange County restaurants, Zov Karamardian offers a delicious fire-roasted eggplant dip on her menus. Known as Baba Ghanoush, her version relies on grilled eggplant and roasted garlic to give it a tempting depth of flavor.

Zov’s Baba Ghanoush (Fire-Roasted Eggplant Dip)

Yield: About 8 to 10 appetizer servings

INGREDIENTS

1 whole unpeeled head of garlic

7 tablespoons olive oil, divided use

2 globe eggplants (about 2 pounds total)

1/4 cup fresh lemon juice

1/4 cup tahini, see cook’s notes

2 tablespoons plain yogurt

1 1/2 teaspoons salt

1 teaspoon ground cumin

1/2 teaspoon dried red chili flakes

1/2 teaspoon ground black pepper

Optional garnishes: chopped Italian parsley and diced tomato

For serving: toasted pita wedges, or lavash, or sturdy crackers

Cook’s notes: Tahini is a Middle Eastern condiment made from toasted ground hulled sesame seeds. It is served by itself or as an ingredient in hummus, baba ghanoush, and halva. Most supermarkets stock it, as do natural food markets.

PROCEDURE

1. Preheat oven to 350 degrees. To roast garlic, peel the outer layer of skin from head of garlic and leave remaining skins intact. Cut off the pointed top portion, leaving the bulb intact but exposing individual cloves of garlic. Place the head of garlic, cut side up, in a small baking dish and drizzle with 2 tablespoons of oil. Bake, covered with foil, 25 to 30 minutes or until cloves are soft when pressed. Cool completely. When ready to use, use your fingers to squeeze the garlic cloves from the parchment-like covering.

2. Meanwhile, start the barbecue for medium-high heat. Using a fork, pierce the eggplants on both sides several times. Grill the eggplants until the skins are charred and the centers are soft, turning them occasionally, about 30 minutes total. Place eggplants in a strainer to drain and cool for 10 minutes or until cool enough to handle. Cut eggplants in half lengthwise. Scraping as close to skins as possible, spoon the soft pulp into the strainer set over a bowl. Discard skins and any juices that accumulate in the bowl.

3. In food processor, combine eggplant pulp, 4 tablespoons oil, juice, tahini, yogurt, salt, cumin, red pepper flakes, and black pepper. Squeeze garlic from skins into the eggplant mixture. Pulse on and off until a very coarse puree forms. Cover and refrigerate until cold.

4. Just before serving, drizzle the remaining 1 tablespoon oil over dip. Sprinkle with parsley and diced tomato. Serve with toasted pita wedges, or lavash, or sturdy crackers.

Source: “Zov: Recipes and Memories from the Heart” by Zov Karamardian

Cooking question? Contact Cathy Thomas at [email protected]

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