1/2 ctahini paste(sesame)
3-4 Tbsplemon juice, fresh
1 largegarlic, grated-on a microplane is best
1 1/2 tspsalt
2-3 Tbspolive oil, extra virgin
2-3 Tbspitalian parsley
How to Make BABA GANOUSH
- Roast/Char eggplants over a gas burner, grill or broiler. Turn it slowly over all sides until all skin is blackened and eggplant deflates and softens.
I do mine on my biggest gas burner, turning 1/8 turn (using large tongs) every 2-3 minutes. I like mine quite smokey tasting, so I let it get well charred-this takes around 10-15 minutes.
- When eggplant are just cool enough to handle, carefully peel all the charred skin off.
Place the innard eggplant in a medium bowl.
Mash eggplant as desired. I sometimes use a stick blender to break it down.
- Stir in the tahini, lemon juice, salt, olive oil, and parsley.
Give this a dusting of smoked paprika and a drizzle of olive oil for a decorative finish!
Serve with pita bread, pita chips, greek flat bread, or crudite.