Baba Ganoush

Directions

1. 1
   {"0":"Cooking time: 45 minutes.","1":"Preparation time: about 15 minutes.","3":"The first thing to remember is neither to peel the eggplant not to chop its stem.","5":"Pierce each side of the eggplants with a fork. Place the whole eggplants in the oven and roast them for about 45 minutes turning them over 2 or 3 times.","7":"The eggplants are done when the outer shell is blackened or charred, and the inside is soft.","9":"Allow to cool a little bit. Cut the aubergines open lengthwise with a knife, and scoop out the pulp with a spoon. Put the pulp in a mixing bowl and mash it into a puree with a fork or blender. Discard the skin.","11":"If you use a food processor, be careful not to liquidize the eggplant pulp.","13":"Use mortar and pestle to crush the peeled garlic with the salt into a smooth paste.","15":"Add the lemon juice and the tahini alternately to the mortar, mixing it well with the pestle or a wooden spoon.","17":"Add the tahini mixture to the eggplant puree and beat it gently but thoroughly until the babaganoush has a smooth consistency.","19":"Pour it onto a serving dish or platter.","21":"A moment before serving, garnish the baba ganoush with chopped parsley or parsley leaves.","23":"Serve chilled or at room temperature with olive oil, pitta bread, radishes, and green onions."}