Smoky Roasted Eggplant Dip (Baba Ghanoush)
 
 
Author:
Recipe type: Appetizer
Ingredients
  • 1 large eggplant (about 1lb.)
  • 2 TBSP. tahini paste
  • 2 med. garlic cloves, minced
  • ¼ cup fresh lemon juice
  • ¼ tsp. ground cumin
  • ¼-½ tsp. salt
  • 3 TBSP. extra virgin olive oil
  • 1 TBSP. fresh flat-leaf parsley, minced
Instructions
  1. Prepare a medium-hot fire in a charcoal or gas grill and preheat an oven to 375°F.
  2. Wash the eggplant and prick it with a fork in several places. Place on the grill rack about 4” from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, about 10 minutes. (You can also do this under a broiler.) Transfer the eggplant to a baking sheet and bake in the oven until very soft, about 10-15 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin.
  3. Place the eggplant flesh in a bowl. Remove and discard most of the seeds. Using a fork, mash the eggplant into a coarse paste.
  4. Add the tahini, the garlic, lemon juice and the cumin and mix well. Season with salt and pepper, then taste and add more tahini or lemon juice, if needed. Last, add the olive oil and parsley and mix well.
  5. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Before you serve, drizzle some extra olive oil over the top and sprinkle with red pepper, sesame seeds and some extra parsley. Serve at room temperature.
Notes
Note: This spread needs to sit for at least one to two hours before serving. It is recommended to make ahead of time, if possible, and bring to room temperature before serving.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/smoky-roasted-eggplant-dip-baba-ghanoush/