VOR New Orleans Pelicans Fan Lap of Luxury Member since Apr 2009 49304 posts
re: Anyone Got a Baba Ghanoush Recipe?Posted by VOR on 5/11/13 at 8:15 am to S
1 large eggplant 1/4 cup tahini, plus more as needed 3 garlic cloves, minced 1/4 cup fresh lemon juice, plus more as needed 1 pinch ground cumin salt, to taste 1 tablespoon extra virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley 1/4 cup brine-cured black olives, such as kalamata
1 Prepare a medium-hot fire in a charcoal grill. 2 Preheat an oven to 375°F. 3 Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. 4 Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. 5 Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. 6 Remove from the oven, let cool slightly, and peel off and discard the skin. 7 Place the eggplant flesh in a bowl. 8 Using a fork, mash the eggplant to a paste. 9 Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. 10 Season with salt, then taste and add more tahini and/or lemon juice, if needed. 11 Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. 12 Drizzle the olive oil over the top and sprinkle with the parsley. 13 Place the olives around the sides. 14 Serve at room temperature.
Ingredients 1 large eggplant (about 1 pound) 1 glove garlic, minced 1/4 teaspoon salt 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish 2 tablespoons tahini 2 tablespoons lemon juice Directions Preheat oven to 450 degrees F.
Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.