RECIPE

Baba Ghanoush

Serve at room temperature.

Author:Inspired by Williams Sonoma's Small Plates
Category:Appetizers
Cuisine:Middle-Eastern
Rating:
 (2)

Ingredients

1 large eggplant
1/4 cups tahini, plus more as needed
3 cloves garlic, minced
1/4 cups fresh lemon juice, plus more as needed
1 pinches ground cumin
 salt,, to taste
1 tbsp. extra virgin olive oil
1 tbsp. fresh parsley, chopped
1/4 cups brine-cured black olives, such as kalamata

Instructions

  1. Prepare a medium-hot fire in a charcoal grill.
  2. Preheat an oven to 375°F.
  3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
  4. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
  5. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
  6. Remove from the oven, let cool slightly, and peel off and discard the skin.
  7. Place the eggplant flesh in a bowl.
  8. Using a fork, mash the eggplant to a paste.
  9. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
  10. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
  11. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
  12. Drizzle the olive oil over the top and sprinkle with the parsley.
  13. Place the olives around the sides.