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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Along with hummus and some pita, baba ghanoush makes a great lunch or light summer supper. It's also a great dip to set out for parties. Ingredients:
3 large eggplants |
2 cloves garlic, peeled |
salt |
1/2 tsp. ground cumin |
1 c. tahini paste (or less) |
juice of 2 small lemons, strained |
2 tbsp. finely chopped parsley |
Directions:
1. Place the eggplants under the broiler and cook for 20-30 minutes, turning frequently, until the skins have blistered and charred and the flesh is soft. (Alternatively, if you have a gas range, you can do this over the flame of your stove, but be aware that after they soften, the eggplants will start to leak juice.)
2. When cool enough to handle, cut them in half and scoop the pulp out into a sieve.
3. Allow to drain for 20 minutes to remove the bitter juice.
4. With the side of a broad knife, crush the garlic together with the salt, and chop and mince to form a paste. (Or, pound together with a mortar and pestle.)
5. Transfer the garlic paste to a large bowl. Add the eggplant and mash until fairly smooth.
6. Add more salt, if desired, and the cumin.
7. Gradually add the tahini, alternating with drops of lemon juice, and blending after each addition. The exact quantities are very much a matter of personal taste, and sometimes I leave the tahini out altogether.
8. Chill at least an hour.
9. Garnish with parsley and serve.
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