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
- Prepare the eggplant:
- Brush the eggplant with olive oil and place it on a baking tray lined with Aluminum foil
- 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)
- Check every 15 mins and turn the eggplant once or twice.
- 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
- Let the eggplant cool, peel off the skin and scoop the insides in to a food processor
- Prepare the Garlic:
- Wrap the garlic with skin tightly in Aluminum foil and place it in the baking tray with the eggplant
- Remove after 30 mins and let it cool
- Peel and throw in to food processor
- Combine tahini, lemon juice, cumin powder, salt and chili powder in the food processor and pulse until smooth
- Garnish with chopped parsley
- Drizzle olive oil on top of the eggplant before serving