Recipes for "baba ganoush"

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Baba Ganoush (Eggplant Dip)

Ingredients

• 900 g eggplants
• 3 tablespoons extra virgin olive oil
• 2 to 3 tablespoons tahini
• 1 to 2 cloves garlic
• 1/2 teaspoon ground cumin
• 1 lemon Juicelemon
• to taste Salt and cayenne pepper
• 1 tablespoon chopped parsley

Instructions

1. Roast the eggplants:
   

   Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 tablespoon).

   Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.

   Alternate Grilling Instructions: Preheat grill. Poke the eggplants in a few places with a fork, then rub the eggplants with 1 tablespoon of the olive oil.

   Grill over high heat, turning as each side blackens. Put the charred eggplants in a paper bag, close the bag and let the eggplants steam in their skins for 15-20 minutes.

   
2. Scoop out and mash:
   

   Scoop the eggplant flesh into a large bowl and mash well with a fork.

   
3. Add the garlic, olive oil, tahini, lemon, and seasoning:
   

   Combine the eggplant, minced garlic, remaining olive oil (about 2 tablespoons), tahini, cumin, 2 tablespoons of the lemon juice, the salt, and a pinch of cayenne.

   Mash well. You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.

4. Cool and season to taste:
   

   Allow the baba ganoush to cool to room temperature, then season to taste with additional lemon juice, salt, and cayenne.

   If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley.

   Serve with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices.

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