• 2da52c59687a3b27a76cb00cf4845709

Baba Ganoush

Delicious and healthy Mediterranean dipping spread. Serve with warm pita bread or homemade bagel chips.

Prep
Cook
Serves 10people
Ingredients
1
large eggplant
3
garlic cloves, minced
1/4
cup fresh lemon juice, plus more as needed
1
pinch ground cumin, and salt to taste
1
tbsp extra virgin olive oil
1
tbsp 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 and serve at room temperature.

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