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.
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 😂
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 :)
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!
Tried multiple time, *loved* it! couple of notes: 1. 5 garlic cloves for 1 eggplant is almost "Kill Vampire" territory. Not a bad territory but just being aware. 2. if using very good quality extra virgin olive oil, it will taste overwhelmingly of evoo if you get too close to Kenji's ratio.
After watching almost all of Kenji's stuff I tried watching other RUclips 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..
RUclips 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 RUclips 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). ruclips.net/video/_FMlKUHlqd8/видео.html Another great one is his Maine Lobster Strudel video. ruclips.net/video/o_0G44eix08/видео.html And of course his Ratatouille Casserole, with 10 million views. ruclips.net/video/u1w7zqbBiXM/видео.html And if the most insanely impressive Omurice is something you go for, this guys channel is a must. ruclips.net/video/VeUKEpH6RBM/видео.html
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. : )
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 truly appreciate the vegetable heavy diet we see here. There is SO MUCH to be done with veggies if you just get in the habit of having them on hand and learning what to do with them.
I haven't had this in years. Used to order it at restaurants once in awhile when I was a teenager. My mom was allergic to eggplant so only dad and sister would eat it. I was a picky eater. Didn't try it until I was much older. Made it a few times. It's really good.
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.
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.
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.
Just made this, came out pretty good. Wasn’t exactly what I was expecting but no complaints. I think I prefer hummus, however, when it comes to dips involving tahini.
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.
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
I sometimes use the dying coals to cook eggplant, but here’s a new trick I discovered: When I’m buying meat to grill, I’ll grab a package of sausage. When I’m done grilling, I put some wood chips on the dying coals and cook the entire package of sausage on indirect heat. Then you have smoked sausages to snack on for the rest of the week. I’ve had success with breakfast sausage, Italian sausage, bratwurst etc.
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.
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”.
Can’t say enough how thrilled I am to see this Middle Eastern (and specifically Lebanese!) cuisine on this channel. Beautiful dish, Kenji-well done! Excited for the Fattoush! (Also maybe make some Kibbeh as well hehe)
Not that I don't love olive oil, but it's interesting to note that a lot of traditional baba ghanoush (and hummus) recipes don't tend use olive oil in the dip. It's almost always drizzled on top. Have you tried hummus bi lahme? Instead of drizzling the hummus with olive oil, you spoon over spiced ground lamb (or beef) cooked with onions and pine nuts.
I dont know what it is but when he got to the whisking for some reason my arm started making a subtle whisking motion too, the ways of the cook become you
My eggplant pops in the first 10 minutes being in the oven. Maybe that's why the liquid evaporates and I don't have to spin it. In fact I did put it in the salad spinner the first time and all the flavour stayed in the left Iver liquid. So I put it all back and it was still a good consistency. I followed the recipe on Serious Eats.
In some parts of the world it would be considered incredibly brave to post a baba ghanoush recipe video ;) Regarding olive oil quality, it may not be the recipe for using the costliest olive oil. Whether it is because of economic or gastronomic reasons - remains debatable.
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..
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You put more work into this than my Lebanese grandma does when she makes it. You're an honorary Lebanese for sure.
"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.
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.
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::
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
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
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 ;)
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
Whisking with a fork is still whisking. High whisk high weward
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
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
You called the garlic cops, but the lemon cops showed up.
Those poor lemons had a whole life ahead of them!
removes pour spout: has flashback to college
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.
Thanks for making me realize that when I eat some "healthy" babaganoush, I'm potentially eating a cup of oil.
I love that Jamon, after 3 months and dozens of videos, is finally starting to get a bit more enthusiastic about the food.
on the flame of a dying grill. thats so oddly poetic
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
Kenji: *uses lemon juice to stop the allicin*
*Brad Leone has entered the chat*
Harrison *left the chat
I just love how Humon thinks about eating the food every time, they're so gentle.
That focus while the tantrum happens in the background.
A falafel video would be awesome!
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 :)
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!
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?
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!
Tried multiple time, *loved* it! couple of notes:
1. 5 garlic cloves for 1 eggplant is almost "Kill Vampire" territory. Not a bad territory but just being aware.
2. if using very good quality extra virgin olive oil, it will taste overwhelmingly of evoo if you get too close to Kenji's ratio.
Thanks Kenji! Finally tried this today and it turned out amazing! I'm amazed at how much olive oil fit in there!
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!
After watching almost all of Kenji's stuff I tried watching other RUclips 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...
RUclips 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 RUclips 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).
ruclips.net/video/_FMlKUHlqd8/видео.html
Another great one is his Maine Lobster Strudel video.
ruclips.net/video/o_0G44eix08/видео.html
And of course his Ratatouille Casserole, with 10 million views.
ruclips.net/video/u1w7zqbBiXM/видео.html
And if the most insanely impressive Omurice is something you go for, this guys channel is a must.
ruclips.net/video/VeUKEpH6RBM/видео.html
Can we get Hummus tomorrow?
Kenji's got a $15 a week olive oil habit haha. I dig this along with all your other videos. Loving these posts lately!
I’ve relied on a recipe from the Moosewood Cookbook since 2004. I’m so excited to try this variation. Thanks!
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. : )
Kengi: this hinders the formation of allicin
Brad Leoni: cries in garlic
ahhh yes my time has come
jamon is so chill i love it
flashbacks of anomaly screeching "bAba gAnOUsh"
shabu: he's talking to himself again
These videos really are pleasing for the mind and the soul, pls pls do an episode on Foul Mudammas!!
It would be great to see your hummus recipe with the Zahav trick of blending the garlic bulb with lemon juice.
Jamon is so adorable
He's such a calm and gentle soul. Then there's Shabu... she cracks me up!
Loving these authentic vids.
Pretty impressed at how educated you are about the food you make. Thank you for explaining as you are cooking.
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.
Great recipe. Here, in Norway Lebanese food is huge among vegetarians and people who love high quality cooking.
Kenji is the only non middle eastern youtuber that doesnt mess up middle eastern recipes
Been eating baba ganoush since the early 1950s. Still love it.
I just love how unaware he is of other RUclips cooking personalities who led us to his videos.
Great video. Thanks! Can you zoom in closer?
I truly appreciate the vegetable heavy diet we see here. There is SO MUCH to be done with veggies if you just get in the habit of having them on hand and learning what to do with them.
I haven't had this in years. Used to order it at restaurants once in awhile when I was a teenager. My mom was allergic to eggplant so only dad and sister would eat it. I was a picky eater. Didn't try it until I was much older. Made it a few times. It's really good.
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.
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.
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.
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!
Just made this, came out pretty good. Wasn’t exactly what I was expecting but no complaints. I think I prefer hummus, however, when it comes to dips involving tahini.
LOL Shabu recoiling at the smell of the lemon seed at 7:08
The dogs in Kenji’s house don’t know how lucky they are.
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.
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!
Wait, you can/would make toum in a mortar/pestle? that sounds like a hell of a lot of work!
Toum is my crack!! I put it on everything. Delicious.
Edit: You have to oil wood bowls?
After peeling, salt it lightly and let it sit for 1-2 hours and drain excess moisture, so your Baba Ganoush is not runny
I sometimes use the dying coals to cook eggplant, but here’s a new trick I discovered: When I’m buying meat to grill, I’ll grab a package of sausage. When I’m done grilling, I put some wood chips on the dying coals and cook the entire package of sausage on indirect heat. Then you have smoked sausages to snack on for the rest of the week. I’ve had success with breakfast sausage, Italian sausage, bratwurst etc.
Very nice but we're gonna need that bread video as soon as possible sir
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.
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.
Can’t say enough how thrilled I am to see this Middle Eastern (and specifically Lebanese!) cuisine on this channel. Beautiful dish, Kenji-well done! Excited for the Fattoush! (Also maybe make some Kibbeh as well hehe)
Kenji sounded so evil, "you're wrong about all of them" 😂
bruh that bowl scrape at 7:06 made my teeth pluck themselves out of my face
Not that I don't love olive oil, but it's interesting to note that a lot of traditional baba ghanoush (and hummus) recipes don't tend use olive oil in the dip. It's almost always drizzled on top.
Have you tried hummus bi lahme? Instead of drizzling the hummus with olive oil, you spoon over spiced ground lamb (or beef) cooked with onions and pine nuts.
Accountant: Kenji, why was your olive oil bill in May $423..?
Kenji: I made Baba Ganoush
Accountant: Say no more
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 ?
Papanomalys mouth would start watering if he if he saw this
Can someone program an A.I. to count how many times kenji stirs? I think this is a new record
I dont know what it is but when he got to the whisking for some reason my arm started making a subtle whisking motion too, the ways of the cook become you
Idk why he mentioned the sex of eggplants but eggplants are some of the sexiest vegetables so he has a point 💯
the sound of a fork scraping a metal bowl makes me want to die, love the videos tho
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!
I will make Baba Ganoush and Fatoush tomorrow! I like pomegranate on the Baba Ganoush. Grilled eggplant is the best.
Just drink olive oil straight out the bottle man (just kidding this looks delicious!)
My eggplant pops in the first 10 minutes being in the oven. Maybe that's why the liquid evaporates and I don't have to spin it. In fact I did put it in the salad spinner the first time and all the flavour stayed in the left Iver liquid. So I put it all back and it was still a good consistency. I followed the recipe on Serious Eats.
In some parts of the world it would be considered incredibly brave to post a baba ghanoush recipe video ;) Regarding olive oil quality, it may not be the recipe for using the costliest olive oil. Whether it is because of economic or gastronomic reasons - remains debatable.
need baba boey recipe pls
Try putting some pomegranate seeds on top.
I like the Lebanese Binge you've been on. Keep it up. Love seeing food from the homeland. Make some hummus, or fool
😂😂 i was eating it yesterday greetings from lebanon
Plus use tahini it will be wayyyy better
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.
right you are, ken!
Kenji: it forms that Alacin
*Brad Leone has entered the chat*
Is it just the lemons I'm used to or are you tossing lemons still full of juice?
He does it right after mentioning the onion police told them he wasted a lot of onion. Maybe the onion police was right after all...
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..
4:55 that's a neat garlic tip, going to have to try that side-by-side next time i'm smashing some garlic
Where did you get that cutting board with the phone slot? Seems pretty useful.
Have you ever tried adding a touch of Greek yogurt? I saw Chef John do it in his video.
I tried the coal method you suggested for grilling the eggplant, but now it's covered ash. Should I rinse it off before de-seeding?
anomaly would love this
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!