suemunzlinger's Recipe

Baba Ganoush

Category: Appetizers and Dips

Serves 4-6

Ingredients
3 eggplant (about 2 pounds)
3 cloves garlic, crushed
1/3 cup extra-virgin olive oil, plus extra for drizzling
1/4 cup chopped parsley, plus extra for garnish
1/4 cup tahini
2 tablespoons freshly squeezed lemon juice
sea salt

Directions
1.If using the grill place eggplant directly over the heat source, rotating frequently, until thoroughly charred. Wrap eggplant in foil and let rest 10 minutes.
2.If using the broiler, place eggplant on a lined baking sheet and roast, turning occasionally, until charred and tender. About 1 hour. Wrap in aluminum foil and let rest 10 minutes.
3.Peel charred skin off of eggplants, or cut eggplants in half and use a spoon to scoop out inner flesh. Place cooked eggplant in a cheese cloth or clean dish towel and gently squeeze out excess moisture.
4.Transfer flesh to food processor. Make sure to discard charred outer skin and remove any stray pieces from the food processor.
5.Add garlic and lemon juice to food processor and pulse for 10-15 seconds to incorporate everything. Scrape down the sides of bowl.
6.Add parsley and 1 pinch salt to mixture and pulse to blend.
7.While pulsing, pour in tahini and pulse until semi-smooth. Then, drizzle in olive oil.
8.Mixture should be light in color and creamy. Taste and add sea salt and olive oil to your liking.
9.Serve at room temperature with fresh pita triangles or vegetables. Store, refrigerated, in an airtight container for up to 5 days.