Baba Ghanoush

Baba Ghanoush (Recipe adapted from various food blogs)

Ingredients:

2 large eggplants (~3 lbs)

1/3 cup tahini

3 garlic cloves (optional)

2 Tbsp lemon juice

1/2 tsp cumin

1/2 tsp salt

Pinch chili powder

2 Tbsp parsley chopped fine

Extra virgin cold-pressed olive oil for drizzle

  1. Prepare the eggplant:
    1. Brush the eggplant with olive oil and place it on a baking tray lined with Aluminum foil
    2. Set the oven to Broil on High and place the tray directly under the coils (you do not need to pierce the eggplant as I was advised by one blogger)
    3. Check every 15 mins and turn the eggplant once or twice.
    4. It will take not more than 45 mins for the skin to split and the eggplant to become nice and gooey inside so that a knife slides in all the way super easily
    5. Let the eggplant cool, peel off the skin and scoop the insides in to a food processor
  2. Prepare the Garlic:
    1. Wrap the garlic with skin tightly in Aluminum foil and place it in the baking tray with the eggplant
    2. Remove after 30 mins and let it cool
    3. Peel and throw in to food processor
  3. Combine tahini, lemon juice, cumin powder, salt and chili powder in the food processor and pulse until smooth
  4. Garnish with chopped parsley
  5. Drizzle olive oil on top of the eggplant before serving