Eggplant lovers unite. Make this baba ghanoush.
Watch the recipe video:
INGREDIENTS (6 appetizer-dipping portions)
2 medium-sized eggplants
1/2 cup of raw tahini
1 tbsp. lemon juice
2 small cloves garlic, minced (cut very, very small)
salt, to taste
black pepper (optional), to taste
Olive oil, for garnish
parsley, for garnish
* the written recipe has been improved since the video was originally made: now it’s easier and cleaner.
With a fork, prick a couple holes in the eggplants. Wrap each eggplant in two layers of aluminum foil. Place them directly on a stovetop flame on medium heat for about twenty minutes, rotating every 5 minutes, until they smell very smoky. Or, you can use a grill and skip the foil.
Allow the eggplants to cool.
Over the sink, unwrap the foil and place the eggplants in a strainer. Peel off the skin with your hands and the eggplants in half. Some liquid will drain out into the sink. Remove the seeds (optional- sometimes the seeds are bitter).
Place the eggplant in a bowl. Add raw tahini, lemon juice, garlic and salt.
Mash with a for. If it’s too liquidy, add more tahini. Taste and adjust lemon and salt to taste.
Garnish with parsley and serve cold, room temperature or warm.