Baba Ganoush
INGREDIENTS
- 2 medium eggplants, about 2 pounds (900g)
- ¼ cup well-stirred tahini
- ¼ cup fresh lemon juice (60ml)
- 2 to 3 garlic cloves, finely minced
- ¼ teaspoon ground cumin
- ¼ teaspoon fine sea salt
- 2 tablespoons chopped fresh parsley leaves
- Drizzle of extra-virgin olive oil, optional for serving
INSTRUCTIONS
Roast the eggplant: Adjust an oven rack to the middle position. Turn the broiler on high and line a baking sheet with aluminum foil. Prick the eggplants in several spots with a fork and place them on the baking sheet. Broil for 2 minutes on each side until the skin darkens and smells smoky. Turn the broiler off, then heat the oven to 375°F (190°C).
Switch from broiling to baking: Continue to roast the eggplants in a 375°F (190°C) oven for 25 to 30 minutes, or until they are very soft. Let them cool for 10 to 15 minutes, or until they’re cool enough to handle.
Make the base: While the eggplant roasts, combine the tahini, lemon juice, minced garlic, cumin, and salt in a medium bowl. Set this mixture aside to let the flavors meld.
Mix in the eggplant and finish: Split open the cooled eggplants, drain off any excess liquid, and use a spoon to scrape the soft flesh into the tahini mixture. Use a fork to mash the eggplant into the tahini until it’s somewhat smooth, but still has some texture. Stir in the chopped parsley and drizzle with olive oil just before serving.