Prep 5 mins
Cook 40 mins
Smoky Baba Ganoush from David Lebovitz http://www.davidlebovitz.com/2008/07/baba-ganosh/
- 3 medium eggplants
- 130 g tahini (sesame paste)
- 1 1⁄4 teaspoons coarse salt
- 3 tablespoons lemon juice
- 3 garlic cloves, peeled and smashed
- 1⁄8 teaspoon chili powder
- 1 tablespoon olive oil
- flat leaf parsley or cilantro leaf
- Preheat the oven to 375F (190C).
- Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.).
- Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
- Remove from oven and let cool.
- Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
- Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs and with crackers, sliced baguette, or toasted pita chips for dipping.
- Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.