BABA GANOUSH

1
Susan Din

By
@spatdi

Smokey eggplant and tahini dip that is delicious with warm pita, pita chips or tortilla chips! Cook the eggplant on a gas burner or outdoor grill for the best smokey flavor, but it can be prepared in the oven.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6-8 as an appetizer
Prep:
20 Min
Cook:
20 Min
Method:
Grill

Ingredients

  • 3 medium
    eggplant
  • 1/2 c
    tahini paste(sesame)
  • 3-4 Tbsp
    lemon juice, fresh
  • 1 large
    garlic, grated-on a microplane is best
  • 1 1/2 tsp
    salt
  • 2-3 Tbsp
    olive oil, extra virgin
  • 2-3 Tbsp
    italian parsley

How to Make BABA GANOUSH

Step-by-Step

  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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