Baba Ganoush with Red Pepper Coulis

One of the most beautiful fruits in my garden is the deep purple globe eggplant, also known as an aubergine.  Its blackish hue is a striking contrast with its deep green leaves.  Once harvested, it’s best to use it right away, as it grows soft quickly.  This classic middle eastern recipe is simple to make and the red pepper coulis adds even more richness.

For the baba ganoush:

3 medium or 2 large globe eggplants

1 tablespoon fresh lemon juice

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1/4 cup tahini

For the red pepper coulis:

2 large red bell peppers

2 teaspoons extra virgin olive oil

1 teaspoon kosher salt

1 teaspoon chile flakes

1 teaspoon smoked paprika

Make the Baba Ganoush:

Heat your oven to 375 F.

Line a large baking sheet with parchment paper.  Wash  and dry the eggplants and pierce them a few times with a sharp knife or fork.  This will prevent an eggplant from bursting in the oven (which rarely happens but when it does it makes quite a mess).   Bake the eggplants for 40 minutes or until they are very deflated looking and are very soft.  Take them out of the oven and let them cool until you can comfortably handle them.

Cut them in half and place them skin side down.  With a large spoon, scrape the flesh from the eggplants.  You should have about 4-5 cups.  If there are a lot of seeds, that’s fine.  They will puree easily.  Add the eggplant flesh to a food processor with the lemon juice, smoked paprika, black pepper, and tahini.  Process until very smooth.  Taste for seasoning and adjust to your liking.

Make the Red Pepper Coulis:

Heat your  broiler to a low setting.  Adjust an oven rack to the highest level closest to the broiler.  Line a baking sheet with aluminum foil and place both whole peppers on the foil.   Broil the peppers for 6 minutes.  They will blacken considerably; this is what you want to happen.  Take the baking sheet out of the broiler and turn the peppers so that the blackened side is down.  Broil the peppers for another 6 minutes or until they are completely blackened.  Take the baking sheet out of the oven and with tongs or oven mitts, wrap the edges of the foil around the peppers.  This will allow the peppers to steam and tenderize.

When the peppers are cool enough to handle, open the foil and with your hands, peel off the blackened skin and remove the seeds and stem.  Slice the peppers into strips and drain the juice from them, but don’t dry them.  Add the peppers to a small food processor or blender and add the olive oil, salt, chili flakes, and smoked paprika.  Process with a few pulses;  It’s okay to leave some chunks if desired.

Serve the baba ganoush garnished with the coulis and toasted pita chips.  Black olives are also traditional to offer as well.