Baba Gannouj

By Carla

Ingredients

• 2 pounds Eggplant (2 large or 3 medium)
• 1/4 cup of lemon juice (more to taste)
• 1/4 cup Tahini, stirred of oil is separated
• 1 tablespoon of extra virgin olive oil
• 1 clove garlic (more to taste)
• 3/4 teaspoon salt
• 2 tablespoons Chopped flat-leaf parsley

Details

Servings 6
Preparation time 90mins
Cooking time 135mins

Preparation

Step 1

1. Char the eggplant: prepare a hot gas or charcoal grill. Pierce the eggplants in several places with a fork. Grill until the skin is completely black. Roast of 45 mins at 425F on a sheet in the oven as an alternative. The flavor is not as good as charring. Also consider charring on an open stove flame.

2. Place the charred eggplants into the colander in the sink to cool and drain. Cut off stems and peel of the blackened skin with a spoon. Drain in colander for another 15 to 30 minutes.

3. Rough chop the eggplants into roughly 1 inch cubes. The idea is not precise cubes but rough chop. Do not make into babyfood!

4. Mash garlic, olive oil and salt into paste with a mortar and pestle.

5. Stir together mashed garlic, lemon juice and Tahini. Fold into the eggplant along with the parley.

6. Garnish with olive oil and serve with whole wheat pita.