Eggplant and Tahini Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Baba Ghanouj Active time: 30 min Start to finish: 1 1/2 hr Ingredients:
2 large eggplants (2 1/2 lb total) |
1/4 cup well-stirred tahini (middle eastern sesame paste) |
2 to 3 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt |
3 tablespoons fresh lemon juice |
1/2 teaspoon ground cumin |
1to 1 1/2 teaspoons salt |
2 tablespoons extra-virgin olive oil |
1 tablespoon chopped fresh parsley |
accompaniment: toasted pita wedges |
Directions:
1. Prepare grill for cooking.
2. Grill eggplants on a rack set 4 inches over glowing coals, turning every 10 minutes, until charred all over and very soft, 20 to 35 minutes. (Or broil in a shallow baking pan about 6 inches from heat, turning occasionally.) Cool eggplants.
3. Discard charred skins and tough stem ends and purée eggplants in a blender with tahini, garlic paste, lemon juice, cumin, and salt until combined well. Season with more salt if necessary.
4. Transfer to a plate or bowl, then drizzle with oil and sprinkle with parsley.
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