Baba Ghanoush
Ingredients for Baba Ghanoush (serves 4)
1 large or 2 medium eggplants
1/3 cup tahini paste (found in most grocery stores, usually near the olives)
2 tablespoons fresh lemon juice
1 garlic clove, minced
3 tablespoon parsley, finely chopped
drizzle of olive oil
coarse salt and cracked pepper to taste
Directions for Baba Ghanoush
Burn the eggplant by roasting the whole eggplant on a grill with a medium flame. Roast 10-15 minutes, turning the eggplant with metal tongs until skin is charred on all sides. Another option is placing the whole eggplant onto a foil lined baking sheet. Place under a broiler for 20-30 minutes until skin is blackened and flesh is tender. Turn eggplant 2 - 3 times during the cooking period.
Once cooked, cut eggplant in half, then scoop out the flesh into a colander. Allow the eggplant's flesh to drain it's water for 15 minutes. Chop the eggplant and transfer to a bowl.
Add tahini, lemon juice, garlic, parsley, salt and pepper. Mix well with a whisk. Transfer to serving dish and drizzle with olive oil.
Recipe courtesy of Food and Gladness