Baba Ghanoush

Name: Baba Ghanoush
Ingredients: 4 medium eggplants (2 1/2 lb.); 13 cup tahini; 13 cup lemon juice; 3 cloves garlic, minced (1 Tbs.); 2 tsp. ground cumin; 2 Tbs. olive oil, for drizzling; 2 Tbs. chopped fresh parsley, for sprinkling

7 ingredients

10 steps

Ingredients

4 medium eggplants (2 1/2 lb.)
13 cup tahini
13 cup lemon juice
3 cloves garlic, minced (1 Tbs.)
2 tsp. ground cumin
2 Tbs. olive oil, for drizzling
2 Tbs. chopped fresh parsley, for sprinkling

Directions

1

Preheat oven to broil.
2

Prick eggplants all over with fork.
3

Place on baking sheet, and broil 15 to 20 minutes, or until skin is blistered and eggplants feel soft to the touch, turning occasionally.
4

Transfer to large bowl, cover with lid; cool 1 hour.
5

Cut eggplants in half lengthwise, and scoop out flesh with spoon into bowl of food processor, adding any juice that accumulated at bottom of large bowl.
6

Add tahini, lemon juice, garlic, and cumin, and puree 2 minutes, or until very smooth and creamy.
7

Season with salt and pepper, if desired.
8

Chill 2 hours, or up to 3 days.
9

To serve: Spread Baba Ghanoush onto shallow plate.
10

Drizzle with olive oil, and sprinkle with parsley.