Baba Ghanoush

A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes.
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Author: The Cook

Ingredients

  • 3 medium-sized eggplants
  • ½ cup tahini , sesame paste
  • teaspoons coarse salt
  • 3 tablespoons freshly-squeezed lemon juice
  • 3 cloves garlic, peeled and smashed
  • ⅛ teaspoon chilli powder
  • 1 tablespoon olive oil
  • a half bunch picked flat-leaf parsley or coriander leaves

Instructions

  • Preheat the oven to 190°C.
  • Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
  • Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
  • Remove from oven and let cool.
  • Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
  • Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs and with crackers, sliced baguette, or toasted pita chips for dipping.

Notes

Baba Ganoush can be made and refrigerated for up to five days prior to serving.
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