Eggplant lovers unite. Make this baba ghanoush.
Watch the recipe video:
INGREDIENTS (Serves 4)
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
With a fork, prick a couple holes in the eggplants.
Place on a grill or stove-top flame on medium heat for approximately 20 minutes, carefully turning every few minutes to blacken the skin evenly. This makes a BIG mess on a stove, but it creates the most irresistible smoky flavor. For a cleaner preparation and less smoky (but still smoky) result, wrap the eggplants in aluminum foil a few times. The eggplants are fully cooked when the skin is black and it feels soft when pressed with a fork.
With tongs, carefully place the eggplants in a bowl of very cold ice-water and let cool for 5 minutes. With your hands, remove the burnt skin. Lift the eggplant from the water, letting the excess water drip back into the bowl.
Cut off the top of the eggplants and slice open. Remove as many seeds as possible and let the liquid drip out. Cut into pieces and place in a mixing bowl.
Add minced garlic, raw tahini, lemon juice, salt and pepper. Mash and mix well with a fork. If it seems too liquidy, add more tahini.
Drizzle with olive oil and sprinkle fresh parsley before serving. Best served with hot pita bread!