from Vegetarian Cooking for Everyone, by Deborah Madison
1 large or 2 medium eggplants (about 1.25 pounds)
3 garlic cloves, coarsely chopped
1/4 cup tahini
Juice of one large lemon
Salt
Olive oil
Chopped parsley
Roast the eggplant: Options include in the oven at 425° for 30-40 minutes. Slash or puncture the eggplant first so it doesn’t explode. Roast until it collapses and even gets a bit charred, for a more smokey flavor. You can also grill it or grill it over the burner of your stove over a large flame, turning it frequently for about 5 minutes.
Peel the eggplant or scoop out the innards and purée it in a blender of food processor with the garlic and tahini. Add lemon juice and salt to taste. Mound the puree in a bowl with a little indent on top. Pour olive oil into the indent and sprinkle parsley on top.
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