A couple weeks ago, I stumbled upon something truly amazing.
I had just made hummus using Michael Solomonov’s technique for the first time. His most important tip? It’s about the tahini, not the chickpeas. So the following day, I picked up Soom tahini, Solomonov’s brand of choice that is made right here in Philly. Naturally, I had to try some with a spoon when I got home. Holy crap. Soom is so good, my definition of tahini has forever changed. Luckily, Philly Foodworks carries Soom, so I can get it delivered in my CSA every week (but I’m trying not to go through it that fast).
Next, I had to figure out what to make with it, immediately. I had also brought home some eggplant and pattypan squash, so I opted to try a non-traditional baba ghanoush. It was a very good decision. Using half eggplant and half summer squash makes for a light, airy, super smooth baba ghanoush. If you don’t have pattypan on hand, try the recipe with zucchini or yellow squash.
Eggplant & Pattypan Baba Ghanoush
Makes about 2 1/2 cups
• 2 small eggplants (about 2 pounds)
• 1 patty pan squash (about 1 pound)
• olive oil for roasting
• 2 cloves of garlic
• juice of 1 lemon
• 1/3 cup of tahini (Soom preferably)
• salt and pepper to taste
• cayenne to taste
1. Preheat the oven to 400ºF. Cut the pattypan squash in half and scoop out the seeds. Rub with oil, and place face down on an oiled pan. Roast for 45 minutes.
2. While the squash is roasting, prepare the eggplant. Keeping eggplants whole, rub the the skin with oil and place on another oiled pan. Once there are 25 minutes remaining for the squash, put the eggplant in the oven as well.
3. Remove both the squash and eggplant from oven once the flesh is very soft and the skin has begun to char. Let cool.
4. Once cooled, scoop out the flesh and put into the blender. Add the garlic, lemon juice, tahini, salt, pepper, and cayenne. Blend until smooth, adding water if necessary to thin out to desired consistency.
5. Transfer the baba ghanoush into a serving bowl and drizzle with additional tahini and olive oil.
6. Serve with pita, and ideally, some Israeli salad.