Ingredients
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata
Directions
1.Prepare a medium-hot fire in a charcoal grill.
2.Preheat an oven to 375°F.
3.Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4.Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
5.Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6.Remove from the oven, let cool slightly, and peel off and discard the skin.
7.Place the eggplant flesh in a bowl.
8.Using a fork, mash the eggplant to a paste.
9.Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
10.Season with salt, then taste and add more tahini and/or lemon juice, if needed.
11.Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12.Drizzle the olive oil over the top and sprinkle with the parsley.
13.Place the olives around the sides.
14.Serve at room temperature.
* I copied the recipe from the following website..
http://www.recipezaar.com/Baba-Ghanoush-the-Best-in-the-World-67570
** I made a few changes according to how I really like to make it. It is really good. everyone should try it.. and it is really easy to make!
*** Tahini is a type of dip you can use it in cooking . You can find it in Wegmans in the international section.
1 year ago
