Read up on more details about baba ganoush here: www.seriouseat... Don't think of it as a pureed eggplant dip, think if it as an emulsified eggplant sauce.
Huss Hussein Or promote a coup, turn Kenjis house into a client state, then his replacement will sell all that oil to the US at a discount. You started it, Not me. I was just reading the comments and got triggered lol
When Kenji said “People tend to think eggplants have sex.” Idk why my brain took that statement literally as eggplants having sex. 🤭 Not genders of male and female 😂
As a syrian, I must say that this looks delicious, the presentation is on point. Usually we eat this either on its own or as a side dish with grilled meat. Also one tip I got from my mom is to leave a tiny bit eggplant peel in there for extra smokiness flavour, not too much though so it doesn't overpower everything else.
After watching almost all of Kenji's stuff I tried watching other TH-cam videos from other chefs/cooks. I can't watch any of them. If they aren't sponsor-heavy they just seem too inauthentic or too preachy or too scripted..
TH-cam is loaded with good channels/content for cooking. Kenji mentions some himself from time to time. I like Kenji's freewheeling style too but I don't hold tighter scripting or editing against people either. Much like cooking itself there are various ways to do it 'right' I think. There's a lot of good cooking content on channels which aren't even just cooking channels I find. Just a channel about life here or there with occasional recipe vids. And you gotta love all the 'Grandma' cooking content. I really like that as my own Grandmother was an awesome cook but passed away when I was still too young to have learned anything from her. Now with TH-cam I get to learn from lots and lots of Grandmas.
Food Wishes and Maangchi are my go-to channels along with this one and they are the only ones I actually get inspiration to cook from! I agree about the authenticity of a lot of youtube cooking shows, it seems like they can focus more on the social media aspect rather than the cooking. (ps Chinese Cooking Demystified is another one I just remembered)
Thanks for the other suggestions; haven't seen all of those. What I particularly like about Kenji is that he's a great educator - he is excellent at explaining stuff and for predicting questions from his audience, and he shows that it's ok to take it easy and make mistakes, not everything has to be perfect.
Although gleefully sponsor heavy, (Dalstrong Knives), Bruno Albouze is a pretty great, fairly pastry centric, cooking channel. Very different in style and content from Kenji’s channel, but damn he does some (food)pornographically fine work. High-end food presented in a quickness’s and concise way, and with (delightfully cheesy) humor. Things like airbrushed pastries that look exactly like a fresh, beautiful, almost too perfect apple (or a pear or lemon or a peach). th-cam.com/video/_FMlKUHlqd8/w-d-xo.html Another great one is his Maine Lobster Strudel video. th-cam.com/video/o_0G44eix08/w-d-xo.html And of course his Ratatouille Casserole, with 10 million views. th-cam.com/video/u1w7zqbBiXM/w-d-xo.html And if the most insanely impressive Omurice is something you go for, this guys channel is a must. th-cam.com/video/VeUKEpH6RBM/w-d-xo.html
love the idea of using the dying coal embers. i've noticed you use a lot of different olive oils for each dish? it'd be great if you could mention which olive oil you are using and why in these videos (you have a few times). i generally keep Kirkland for cooking, a really robust Puglian or Tuscan one for finishing meats and pastas, and a vegetal, almondy Greek or Sicilian one for vegetables and bread.
Hummus, pleaaase! I know how to make a lot of lebanese/syrian recipes, been eating them all my life and now I'm selling too (kibbehs only for now, but just invested in a food processor to make hummus, tahine and some other things and expand my menu), but i just love how you explain things and all the helpful tips. I would love to see more here in the channel :)
Adam Ragusea said in a recent video that salt used an abrasive with garlic doesnt really do anything, and only gives a perceived effect through osmosis. Do you agree?
No, I don’t agree. Osmosis has an affect overall but osmosis is a slow process and adding salt makes an instant and immediate difference, and not a small difference, a big one.
@@JKenjiLopezAlt I remember seeing your steak video from last month and it seemed like osmosis drew out the moisture from the steak's surface rather quickly (damp within a few minutes, glistening after 7 min). It'll certainly be much faster with greater surface area like in a garlic mash. I'm curious about your thoughts on that.
@@JKenjiLopezAlt Anyone who has tried to smash garlic with salt or without can see that it clearly has a large effect. And you can literally feel the salt grinding into the garlic until it dissolves.
Hey Kenji, do some eggplants have a bitter profile? Once I made some baba ganoush at home but it came out very bitter, and someone told me it was coz of the type of eggplant I'd used.
From what I understand, eggplants began as being very bitter but we bred that bitterness out of them, for the most part. Presumably, salting your eggplants and letting them sit before you cook them will help reduce the bitterness. It's not usually an issue these days, but if your eggplants tend to be bitter just salt 'em.
Read my post above..pierce the eggplant all over when grilling, then put in a paper bag a few minutes to steam and then remove the peel, throw into a colander in the sink, cut them in halves or fourths lengthwise and sprinkle w lemon juice and salt to drain, wait a while, wangle them around and press out liquid, let drain, use your own judgment to cool and press out and drain the liquid. The liquid is the bitter part, the more you get out now, the better the final taste..if you continue getting liquid out, put more lemon juice and or salt over to encourage draining, and press as much out as you can. (Just taste at the end before oversalting the final dish) Then, the lemon juice you add to the finished dish tastes more fresh, and is multilayered from the initial lemon juice being heated and pressed out at first.
Kenji, in Romania, my family would make "eggplant salad" (translated) two ways: with oil and onion OR with mayonnaise and garlic. (And never with tahini. I never heard of this ingredient till we came to the States.) Both versions, of course, are very delicious. I'm not sure why Romania has these two styles, but I understand the mayo, being itself an emulsion with oil. I don't know. If you ever feel like trying it a little differently, this is how we would make it. : )
Hey kenji. Your SEO was better either with; POV in the title, Kenji's cooking show at the end of the title, or not having Kenji's Cooking Show in the title at all.
It's neat that you can see the eggplant lighten up in color as you whip in more air and oil, exactly like a mayo. and before the cult of It's Alive jumps on reducing alicin, tempering the harshness of garlic is exactly what you want to do in a raw application like this.
I happened to have some baby eggplant in the fridge so I whipped this up. Lime subbed for lemon, leftover hummus with some sesame seeds and olive oil subbed for tahini. #quarantinecuisine Lyyyfe! Charred on the side of a hot gas grill for too long than it looked was perfect, the smokiness is unbelievable.
I got everything to make this because I love it and want to make it myself. I am stuck with some broiler concerns. How should I proceed with the burning? How does it work with a broiler? Do I just lay it there for an hour? Update: I just did it in a baking sheet and fed the juice that dripped out and through the eggplant back into the bg for extra smoke fleiva! Good stuff Mr. Kenji thanks. Also added smoked ají because viva Colombia
Fantastic shows Kenji, I have learned so much from you and you have really inspired me to cook more. I was wondering where you get your cast iron pans. They look like the old ones. That I have. Thank you for teaching.
Kenji! Why do you keep addressing your haters in your videos (the onion police, this time)? Just remember, “those who mind don’t matter, and those who matter don’t mind.” - Baruch.
@@JKenjiLopezAlt TBH the banter is a big reason these videos are so much damn fun, and I think it's why a lot of us relate to this channel more than other food-tubers.
Wonderful job! I highly recommend trying Syrian baba ghanoush, which has pomegranate mollases, vegetables and walnuts instead of tahini. I grew up calling the tahini-eggplant version mutabal.
Also there is version of this dish from the city of Hama, Syria, where they top off the tahini-eggplant mutabal with a tangy meat sauce and heavily garnish with toasted almonds and parsley. This version is considered a meal rather than just mezze and it’s called “batersh”.
I only started watching your videos because my BF swears by your book but man I just gotta say Ive been keeping up with your videos for the past 2 months and your doing a great job! Your editing and thumbnails have gotten so much better and your videos are so fun and educational, I really hope you keep this up at least once a month after quarantine is over!
Seeds don’t matter…more on this in a sec...after grilling, (pierce w a knife all over to dehydrate while grilling and get more smoke inside) throw down in a colander in the sink while still hot and sprinkle with a little lemon juice and a bit of salt, let drain, peel, squish around a little, continue to drain. When cool, squeeze out a bit, then, (maybe not so secret technique from my Lebanese restaurant owner neighbors), chop coarsely put it through a mouli food mill, the round crank thing, it will hold back all the seeds and make your eggplant purée an actual purée. Add your delicious garlic (roast your garlic too for a change in flavor) lemon juice, tahini. If you use the mouli to get rid of the seeds, it’s already pretty smooth to start with.. I like to smoke those beauties quite a bit w hickory or mesquite or apple wood..if not enough smoke flavor, take the baba and put in a metal mixing bowl and put back out on the grill w some more damp smoking wood for a few minutes..
@@FoodforThought12345678dsds I mean in terms of just water, or soap and water, or other cleaning products. Dont think its that weird of a question, seen lots of people even use lemon juice and salt to clean their boards.
Kenji: Eggplant "sex"? Doesn't it really come down to the *maturity* of the eggplant? ie: A younger eggplant would have less seeds that have formed. (Like harvesting a younger cucumber, zucchini, etc?) Just as more mature vegetables will be more fibrous, younger ones will be more tender?
![ผัวเถื่อน - ยูริ โตเกียวมิวสิค [ OFFICIAL MUSIC VIDEO ]](http://i.ytimg.com/vi/P08ORRVDGl8/mqdefault.jpg)
![[Live] ศึกมหึมันส์มวยไทยสังเวียนเดือด เวทีมวยชั่วคราวสวนสยาม | จันทร์ 30 กันยายน 2567](http://i.ytimg.com/vi/pM1k6f7JXUc/mqdefault.jpg)
You put more work into this than my Lebanese grandma does when she makes it. You're an honorary Lebanese for sure.
Captain: Did we catch all the people who don't remove the green part of their garlic?
Garlic Police: Yes sir. We caught Allium.
that was an atrocious pun
*angry like*
::dramatic slow-clap gradually becomes standing ovation::
"you can like all kinds of things i don't like"
me: Damn, thats deep Kenji. I respect that.
"and you're wrong about all of them"
*weeps internally*
This man's comedic timing is perfect
@@kenma2287 one of the many reasons I fallow him 😊
Don't worry. He's wrong too. We're all wrong, it's just that sometimes someone else's wrong tastes better.
Whisking with a fork is still whisking. High whisk high weward
Us: So how much olive oil goes into a Baba Ganoush?
Kenji: Yes
So much oil in there, the usa might raid it
Huss Hussein Or promote a coup, turn Kenjis house into a client state, then his replacement will sell all that oil to the US at a discount.
You started it, Not me. I was just reading the comments and got triggered lol
@@Hunter_Brandon2 loool you legend! I like that response 😂
He cooked that eggplant on a dying star
Does it mean the eggplant can kill Thanos?
@@AnhTrieu90 As long as it goes for the head ;)
When Kenji said “People tend to think eggplants have sex.” Idk why my brain took that statement literally as eggplants having sex. 🤭 Not genders of male and female 😂
Barry White starts playing in the background
😂
After all, 🍆 is a thing...
same! i couldnt stop laughing
I'm not sure if I'm the only Lebanese that watches this channel, but it brings me such joy having someone of your caliber take on Lebanese cuisine.
I love these positive reactions. When he cooks something German, we go into the comments to correct his pronounciation and say he cooked it wrong.
Kenji: mentions *allicin*
*Brad Leone* enters the chat
Nikola Krajačić I was thinking Kenji should guest on It's Alive
hes not gonna fly all the way to the east coast
WOURDER
Jason Chan He could do it virtually. Brad and Sohla just did an ep together from their homes over video chat
It's like a two-part epoxy
As a syrian, I must say that this looks delicious, the presentation is on point.
Usually we eat this either on its own or as a side dish with grilled meat.
Also one tip I got from my mom is to leave a tiny bit eggplant peel in there for extra smokiness flavour, not too much though so it doesn't overpower everything else.
do you guys also use olive oil or different types of oil ??
just curious
Pushkar Kulkarni always olive oil!
Maybe you could dry the peel and use it as a smoky seasoning on other things... Ill have to try that
After watching almost all of Kenji's stuff I tried watching other TH-cam videos from other chefs/cooks. I can't watch any of them. If they aren't sponsor-heavy they just seem too inauthentic or too preachy or too scripted..
But Binging with Babish is fun and the Bon Appetit crew does wonderful stuff...
TH-cam is loaded with good channels/content for cooking. Kenji mentions some himself from time to time. I like Kenji's freewheeling style too but I don't hold tighter scripting or editing against people either. Much like cooking itself there are various ways to do it 'right' I think.
There's a lot of good cooking content on channels which aren't even just cooking channels I find. Just a channel about life here or there with occasional recipe vids.
And you gotta love all the 'Grandma' cooking content. I really like that as my own Grandmother was an awesome cook but passed away when I was still too young to have learned anything from her. Now with TH-cam I get to learn from lots and lots of Grandmas.
Food Wishes and Maangchi are my go-to channels along with this one and they are the only ones I actually get inspiration to cook from! I agree about the authenticity of a lot of youtube cooking shows, it seems like they can focus more on the social media aspect rather than the cooking. (ps Chinese Cooking Demystified is another one I just remembered)
Thanks for the other suggestions; haven't seen all of those. What I particularly like about Kenji is that he's a great educator - he is excellent at explaining stuff and for predicting questions from his audience, and he shows that it's ok to take it easy and make mistakes, not everything has to be perfect.
Although gleefully sponsor heavy, (Dalstrong Knives), Bruno Albouze is a pretty great, fairly pastry centric, cooking channel. Very different in style and content from Kenji’s channel, but damn he does some (food)pornographically fine work. High-end food presented in a quickness’s and concise way, and with (delightfully cheesy) humor. Things like airbrushed pastries that look exactly like a fresh, beautiful, almost too perfect apple (or a pear or lemon or a peach).
th-cam.com/video/_FMlKUHlqd8/w-d-xo.html
Another great one is his Maine Lobster Strudel video.
th-cam.com/video/o_0G44eix08/w-d-xo.html
And of course his Ratatouille Casserole, with 10 million views.
th-cam.com/video/u1w7zqbBiXM/w-d-xo.html
And if the most insanely impressive Omurice is something you go for, this guys channel is a must.
th-cam.com/video/VeUKEpH6RBM/w-d-xo.html
if I knew how to edit I would make a video called "shabu being the cutest creep for 5+ minutes"
I would watch that lol I adore both dogs!
Kenji's dogs were probably heroic dogs in their previous lives, to be rewarded in such a way. They probably were rescue dogs or maybe seeing eye dogs
sidewalk supervisor
14 minutes until my online exam started and i used them to watch your video. you're the man
tree sap how did it go?
@@ajaywurie1012 Excellent, I'm assuming
removes pour spout: has flashback to college
Thanks for making me realize that when I eat some "healthy" babaganoush, I'm potentially eating a cup of oil.
You called the garlic cops, but the lemon cops showed up.
Those poor lemons had a whole life ahead of them!
love the idea of using the dying coal embers.
i've noticed you use a lot of different olive oils for each dish? it'd be great if you could mention which olive oil you are using and why in these videos (you have a few times). i generally keep Kirkland for cooking, a really robust Puglian or Tuscan one for finishing meats and pastas, and a vegetal, almondy Greek or Sicilian one for vegetables and bread.
Kenji: *uses lemon juice to stop the allicin*
*Brad Leone has entered the chat*
Harrison *left the chat
That focus while the tantrum happens in the background.
4:55 lemon with garlic is the same reason why toum or garlic mayo don't just totally punch you in the mouth with garlickyness
A falafel video would be awesome!
flashbacks of anomaly screeching "bAba gAnOUsh"
Just drink olive oil straight out the bottle man (just kidding this looks delicious!)
bUt kEnji the fOrk WILl ScrATCH my NON-sTICK MIxinG boWl
Wait? Do people really worry about shit like this? LOL!!!!
Sinfoniaopera That, and how much Kenji squeezes his lemons. The horror!
11:23 the real discovery is Kenji using his cutting board as a phone stand
that's a food52 cutting board designed to hold a phone so you can read recipes
@@CAPT4INSL0W seriously?! I figured it was meant for something else... that's awesome!
on the flame of a dying grill. thats so oddly poetic
Can we get Hummus tomorrow?
ahhh yes my time has come
Kenji's got a $15 a week olive oil habit haha. I dig this along with all your other videos. Loving these posts lately!
shabu: he's talking to himself again
shabu is extraordinarily good at catching food it's quite remarkable
With the amount of cooking that she is exposed to, she's had loads of practice and it shoes!
How do you get your tea towels so clean?
I think it is called washing.
I usually run mine on a heavy duty cycle in the wash with oxiclean and cold water. Comes out clean every time.
Jay Torr Have you ever used a tea towel to squeeze the moisture out of spinach? Just washing will NOT get that stain out.
Kengi: this hinders the formation of allicin
Brad Leoni: cries in garlic
Hummus, pleaaase! I know how to make a lot of lebanese/syrian recipes, been eating them all my life and now I'm selling too (kibbehs only for now, but just invested in a food processor to make hummus, tahine and some other things and expand my menu), but i just love how you explain things and all the helpful tips. I would love to see more here in the channel :)
kenji loves olive oil and the videos he's been putting out are irrefutable evidence.
I'm gonna start adding tons of olive oil to stuff too.
Papanomalys mouth would start watering if he if he saw this
Adam Ragusea said in a recent video that salt used an abrasive with garlic doesnt really do anything, and only gives a perceived effect through osmosis. Do you agree?
No, I don’t agree. Osmosis has an affect overall but osmosis is a slow process and adding salt makes an instant and immediate difference, and not a small difference, a big one.
Adam Ragusea says a lot of things which aren’t always completely true. People like to overhype him a lot
@@JKenjiLopezAlt I remember seeing your steak video from last month and it seemed like osmosis drew out the moisture from the steak's surface rather quickly (damp within a few minutes, glistening after 7 min). It'll certainly be much faster with greater surface area like in a garlic mash. I'm curious about your thoughts on that.
@@JKenjiLopezAlt Thank you!
@@JKenjiLopezAlt Anyone who has tried to smash garlic with salt or without can see that it clearly has a large effect. And you can literally feel the salt grinding into the garlic until it dissolves.
I love that Jamon, after 3 months and dozens of videos, is finally starting to get a bit more enthusiastic about the food.
Hey Kenji, do some eggplants have a bitter profile? Once I made some baba ganoush at home but it came out very bitter, and someone told me it was coz of the type of eggplant I'd used.
From what I understand, eggplants began as being very bitter but we bred that bitterness out of them, for the most part. Presumably, salting your eggplants and letting them sit before you cook them will help reduce the bitterness. It's not usually an issue these days, but if your eggplants tend to be bitter just salt 'em.
Read my post above..pierce the eggplant all over when grilling, then put in a paper bag a few minutes to steam and then remove the peel, throw into a colander in the sink, cut them in halves or fourths lengthwise and sprinkle w lemon juice and salt to drain, wait a while, wangle them around and press out liquid, let drain, use your own judgment to cool and press out and drain the liquid. The liquid is the bitter part, the more you get out now, the better the final taste..if you continue getting liquid out, put more lemon juice and or salt over to encourage draining, and press as much out as you can. (Just taste at the end before oversalting the final dish) Then, the lemon juice you add to the finished dish tastes more fresh, and is multilayered from the initial lemon juice being heated and pressed out at first.
Anomaly.
Idk why he mentioned the sex of eggplants but eggplants are some of the sexiest vegetables so he has a point 💯
Jamon is so adorable
He's such a calm and gentle soul. Then there's Shabu... she cracks me up!
Kenji, in Romania, my family would make "eggplant salad" (translated) two ways: with oil and onion OR with mayonnaise and garlic. (And never with tahini. I never heard of this ingredient till we came to the States.) Both versions, of course, are very delicious. I'm not sure why Romania has these two styles, but I understand the mayo, being itself an emulsion with oil. I don't know. If you ever feel like trying it a little differently, this is how we would make it. : )
It would be great to see your hummus recipe with the Zahav trick of blending the garlic bulb with lemon juice.
jamon is so chill i love it
Great video. Thanks! Can you zoom in closer?
hey kenji! where did you get your salt keeper from? been on the hunt for one with a hinged lid for quite a while.
I'm looking for one as well, did you ever find it ?
LOL Shabu recoiling at the smell of the lemon seed at 7:08
need baba boey recipe pls
Hey kenji. Your SEO was better either with; POV in the title, Kenji's cooking show at the end of the title, or not having Kenji's Cooking Show in the title at all.
the sound of a fork scraping a metal bowl makes me want to die, love the videos tho
Accountant: Kenji, why was your olive oil bill in May $423..?
Kenji: I made Baba Ganoush
Accountant: Say no more
bruh that bowl scrape at 7:06 made my teeth pluck themselves out of my face
I’ve relied on a recipe from the Moosewood Cookbook since 2004. I’m so excited to try this variation. Thanks!
Thanks for the great tutorial! Finally achieved a cream Baba Ganoush AND my partner, who is a no eggplanter, loved it.
Sara Lampert what is it with the no eggplanters? Childhood trauma? Broken tongue?
Wait, you can/would make toum in a mortar/pestle? that sounds like a hell of a lot of work!
Try putting some pomegranate seeds on top.
Anyone else feel dizzy watching the video?
😂😂 i was eating it yesterday greetings from lebanon
Plus use tahini it will be wayyyy better
"bout a tablespoon of tahini"
sir that was like 4 or 5 tablespoons lol
I'm with the Lemon Police and you seem to be wasting quite a bit there, sir
Kenji sounded so evil, "you're wrong about all of them" 😂
I just love how Humon thinks about eating the food every time, they're so gentle.
After peeling, salt it lightly and let it sit for 1-2 hours and drain excess moisture, so your Baba Ganoush is not runny
It's neat that you can see the eggplant lighten up in color as you whip in more air and oil, exactly like a mayo.
and before the cult of It's Alive jumps on reducing alicin, tempering the harshness of garlic is exactly what you want to do in a raw application like this.
Toum is my crack!! I put it on everything. Delicious.
Edit: You have to oil wood bowls?
Great recipe. Here, in Norway Lebanese food is huge among vegetarians and people who love high quality cooking.
Kenji: it forms that Alacin
*Brad Leone has entered the chat*
I happened to have some baby eggplant in the fridge so I whipped this up. Lime subbed for lemon, leftover hummus with some sesame seeds and olive oil subbed for tahini.
#quarantinecuisine Lyyyfe!
Charred on the side of a hot gas grill for too long than it looked was perfect, the smokiness is unbelievable.
Allicin , ya know...It’s kinda like a two part epoxy...
These videos really are pleasing for the mind and the soul, pls pls do an episode on Foul Mudammas!!
Very nice but we're gonna need that bread video as soon as possible sir
I got everything to make this because I love it and want to make it myself. I am stuck with some broiler concerns. How should I proceed with the burning? How does it work with a broiler? Do I just lay it there for an hour?
Update: I just did it in a baking sheet and fed the juice that dripped out and through the eggplant back into the bg for extra smoke fleiva! Good stuff Mr. Kenji thanks.
Also added smoked ají because viva Colombia
Smoked aji? Oh, I'm jealous! Cheers to that!
Thanks Kenji! Finally tried this today and it turned out amazing! I'm amazed at how much olive oil fit in there!
anomaly would love this
I just love how unaware he is of other TH-cam cooking personalities who led us to his videos.
The dogs in Kenji’s house don’t know how lucky they are.
Sculpin, classic IPA.
haven't had sculpin in years...time to fix that.
#dotsnotslots
Fantastic shows Kenji, I have learned so much from you and you have really inspired me to cook more. I was wondering where you get your cast iron pans. They look like the old ones. That I have. Thank you for teaching.
Any time I’m out in the countryside if I spot an antique shop I stop and look for cast iron!
Kenji! Why do you keep addressing your haters in your videos (the onion police, this time)? Just remember, “those who mind don’t matter, and those who matter don’t mind.” - Baruch.
I’m gonna address this comment in a video some time.
J. Kenji López-Alt Okay, just know that a vast majority of your viewers (including me) have nothing but mad respect & appreciation for what you do!
Lol the hater police
@@JKenjiLopezAlt Now that is funny! Well at least it made me chortle. 😆
@@JKenjiLopezAlt TBH the banter is a big reason these videos are so much damn fun, and I think it's why a lot of us relate to this channel more than other food-tubers.
6 oz of olive oil for 6 oz of egg plant....thats about 1500 calories from fat not including the Tahini.....
Anermly
I've never seen anyone cleaning seeds for baba ganoush...
Loving these authentic vids.
Can someone program an A.I. to count how many times kenji stirs? I think this is a new record
MY FRIEND. STOP USING THE CAMERA IN YOUR HEAD. IT MAKE US FEEL DIZZY
Wonderful job! I highly recommend trying Syrian baba ghanoush, which has pomegranate mollases, vegetables and walnuts instead of tahini. I grew up calling the tahini-eggplant version mutabal.
Also there is version of this dish from the city of Hama, Syria, where they top off the tahini-eggplant mutabal with a tangy meat sauce and heavily garnish with toasted almonds and parsley. This version is considered a meal rather than just mezze and it’s called “batersh”.
Pomegranate molasses sounds wonderful. I'm gonna try to find some to make that version. Thank you.
Aioli police here xD
Aioli not alioli xD sry Kenji really love your videos
Garlic police!!! huahuahua love it!
Please stope reading the comments Kenji. It’s not worth it
I only started watching your videos because my BF swears by your book but man I just gotta say Ive been keeping up with your videos for the past 2 months and your doing a great job! Your editing and thumbnails have gotten so much better and your videos are so fun and educational, I really hope you keep this up at least once a month after quarantine is over!
You are wrong about all of them. lol!!!
Why does my baba ganoush always have a bitter aftertaste?
Sprinkle some pomegranate on top and you have a winner
Seeds don’t matter…more on this in a sec...after grilling, (pierce w a knife all over to dehydrate while grilling and get more smoke inside) throw down in a colander in the sink while still hot and sprinkle with a little lemon juice and a bit of salt, let drain, peel, squish around a little, continue to drain. When cool, squeeze out a bit, then, (maybe not so secret technique from my Lebanese restaurant owner neighbors), chop coarsely put it through a mouli food mill, the round crank thing, it will hold back all the seeds and make your eggplant purée an actual purée. Add your delicious garlic (roast your garlic too for a change in flavor) lemon juice, tahini. If you use the mouli to get rid of the seeds, it’s already pretty smooth to start with.. I like to smoke those beauties quite a bit w hickory or mesquite or apple wood..if not enough smoke flavor, take the baba and put in a metal mixing bowl and put back out on the grill w some more damp smoking wood for a few minutes..
Agh..brain. Peel in the colander while still hot/warm, then sprinkle w salt and lemon juice..salt and lemon help drain the bitter liquid out..
anomaly be like
What do you use to clean your big chopping board after each meal?
@@FoodforThought12345678dsds I mean in terms of just water, or soap and water, or other cleaning products. Dont think its that weird of a question, seen lots of people even use lemon juice and salt to clean their boards.
Depends on how used it is but usually just a damp sponge. Soap and hot water if it needs it.
Why choose a fork over a whisk? genuine question
Because the eggplant strands get caught in a whisk and don’t break down or emulsify as easily.
@@JKenjiLopezAlt Thanks Kenji!
Kenji: Eggplant "sex"? Doesn't it really come down to the *maturity* of the eggplant? ie: A younger eggplant would have less seeds that have formed. (Like harvesting a younger cucumber, zucchini, etc?) Just as more mature vegetables will be more fibrous, younger ones will be more tender?