Go to the Recipe: Make These Flavor-Packed Dips, Spreads, and Sauces on the Grill
Love the baba ghanouj recipe. Usually we keep the eggplants whole and grill them until blackened/charred, I put in a container/bag and steam before peeling(like one does to peel grilled peppers) and then strain a bit and freeze in batches. Tahini 15%(cooked flesh) and I add a dash of sumac for those little bursts of tanginess. It goes very well with grilled/fried fish and some fried Lebanese bread.
Edit: for the straining part Kenji has a cool tip, use your salad spinner.
Not quite sure why I have not made this before, but I agree with Hussein Ghandour, this is very good and will be in our rotation for sure.
I am making the ultimate grilled steak, in the video he talks about the sidetrack to learn how to make the sauce, I just paid for this app and have spent 30 mins trying to find demonstration or recipe, please advise. I want to learn how to make this sauce!!!!!!!!!!!!!!!!!
I am not sure I hear him mention it in the video, but I did provide a link to this page, for the mustard-green
chimichurry sauce.
https://www.chefsteps.com/activities/bag-sauce
I think this is the sauce you are seeking.
