LebanonMiddle East

Baba Ghanoush

Name: Baba Ghanoush
Total time: 1 h
Yield: 6 servings
Ingredients: 2 Globe eggplant, large; ¼ cup Tahini; 1 Lemon, juiced; 2 cloves Garlic, grated; ¾ tsp Table salt; ¼ tsp Ground cumin (optional); 2 tbsp Extra virgin olive oil, for serving; 2 tbsp Flat-leaf parsley, chopped, for garnish

1 hrServes 6$31.92

Whole eggplants are charred over a flame or under the broiler until collapsed and smoky, then the flesh is drained and mashed with tahini, lemon juice, garlic, and salt and finished with olive oil and parsley.

Ingredients

2Globe eggplantlarge
¼ cupTahiniBuy 1 jar
1Lemonjuiced
2 clovesGarlicgratedBuy 1 head
¾ tspTable saltBuy 1 canister
¼ tspGround cumin (optional)Buy 1 jar
2 tbspExtra virgin olive oilfor servingBuy 1 bottle
2 tbspFlat-leaf parsleychopped, for garnishBuy 1 bunch

Method

Prick the eggplants and char them directly over a gas flame or under a hot broiler, turning, until blackened and completely soft, 25 to 30 minutes.
Cool slightly, scoop out the flesh, and let it drain in a sieve for 10 minutes; chop it finely.
Mash with the tahini, lemon juice, garlic, salt, and cumin if using until creamy but still textured.
Spread in a bowl, drizzle with olive oil, and scatter with parsley.