Baba Ganoush
(from kylerhea’s recipe box)
May be made 3 days in advance of serving.
If you can’t cook it over a flame, you could add some Smoky (Sweet) Paprika to give it a little smoky flavor.
Source: MCC - Eggplant World Tour
Categories: Appetizers & Snacks, August2013, Eggplant, Italian
Ingredients
- 2 large eggplant
- 3 Tbs tahini
- Juice of 1 lemon
- 3 cloves garlic, minced
- pinch of chili powder, (Ancho)
- 1 Tbs olive oil
- 1/4 cup parsley or cilantro
Directions
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Prick the eggplants 6-8 times all over and char them over an open flame on the gas stove, under the broiler or on the grill. The skins should blacken and smell smoky. Transfer to a baking pan and bake at 500 degrees for 20 (or 30) minutes until completely softened. Cool. Scoop flesh into a food processor. Discard skins.
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Puree until smooth. Add the rest of the ingredients except herbs and puree. Taste and adjust seasoning for salt and pepper or more lemon juice if needed. Before serving drizzle with olive oil and herbs.