Baba Ganoush

By contessawannabe

Ingredients

• 3 medium-sized eggplants
• 1/2 cup (130g) tahini (roasted sesame paste)
• 1 1/4 teaspoons coarse salt
• 3 tablespoons freshly-squeezed lemon juice
• 3 cloves garlic, peeled and smashed
• 1/8 teaspoon chile powder
• 1 tablespoon olive oil
• a half bunch picked flat-leaf parsley or cilantro leaves
• tiny pinch of cumin (optional)

Details

Servings 12
Adapted from davidlebovitz.com

Preparation

Step 1

1. Preheat the oven to 375F (190C).

2. 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.)

3. 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.

4. Remove from oven and let cool.

5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth. (if adding cumin, add only a teeny pinch)

6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.

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