How to Make BABA GANOUSH - THE BEST IN THE WORLD! Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
1 large eggplant 1?4 cup tahini, plus more as needed 3 garlic cloves, minced 1?4 cup fresh lemon juice, plus more as needed 1 pinch ground cumin salt, to taste 1 tablespoon extra virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley 1?4 cup brine-cured black olives, such as kalamata
DIRECTIONS
Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature.
by: Mimi Bobeck
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