Baba Ghanoush

By á-170456

Ingredients

• 1 large eggplant
• 1/4 cup tahini plus more as needed
• 3 garlic cloves minced
• 1/4 cup lemon juice plus more as needed
• 1 pinch ground cumin
• Salt to taste
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped Italian parsley
• 1/4 cup brine-cured black olives (such as Kalamata)

Details

Servings 6

Preparation

Step 1

Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375 degrees.

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.

This recipe yields 6 servings.