Baba Ganoush - the Best in the World!
This baba ganoush recipe is from Williams-Sonoma's Small Plates by Joanne Wier, published 1998
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INGREDIENTS
Nutrition- 1large eggplant
- 1⁄4
- 3
- 1⁄4
- 1pinch ground cumin
-
- 1tablespoon extra virgin olive oil
- 1tablespoon chopped fresh flat-leaf parsley
- 1⁄4cup brine-cured black olives, such as kalamata
DIRECTIONS
- Prepare a medium-hot fire in a charcoal grill.
- Preheat an oven to 375°F.
- Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
- Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
- Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
- Remove from the oven, let cool slightly, and peel off and discard the skin.
- Place the eggplant flesh in a bowl.
- Using a fork, mash the eggplant to a paste.
- Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
- Season with salt, then taste and add more tahini and/or lemon juice, if needed.
- Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
- Drizzle the olive oil over the top and sprinkle with the parsley.
- Place the olives around the sides.
- Serve at room temperature.