baba ganoush

How To Make baba ganoush

• 1

  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.
• 2

  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.
• 3

  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.
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