Baba Ghanoush
This recipe creates a rich and creamy roasted eggplant dip that is bursting with flavors from tahini, garlic, lemon juice, and cumin. The eggplant is grilled to charred perfection, then baked until tender before being transformed into a velvety puree. Finished with a drizzle of olive oil, a sprinkle of fresh parsley, and a garnish of briny black olives, this dip is a delightful combination of smoky, tangy, and earthy notes. Perfect for spreading on pita bread or serving with crisp vegetables as a satisfying appetizer or snack.
— Constant Cookbook
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
- Large pinch of ground cumin
- Salt, to taste
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. chopped fresh flat-leaf parsley
- 1/4 cup brine-cured black olives, such as Kalamata
Instructions
- Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F.
- Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.
- Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
- Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature.
Comments
No comments found.