Baba Ghanoush
This “eggplant dip” is vaguely similar to hummus and is used in the same way, but the texture is quite different.
Ingredients
- 1 large eggplant
- 2 tablespoons tahini (roasted, not raw)
- 2–3 tablespoons fresh lemon juice (1 large lemon)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- pinch cayenne pepper
Directions
- Prick eggplant with fork in several places and roast in medium hot grill or using high broiler setting in oven.
- Grill, turning frequently, until the skin blackens and blisters (10–15 minutes).
- Transfer eggplant to baking sheet and bake at 375°F until very soft (20–30 minutes).
- Remove from oven, cool slightly, and peel and discard skin from eggplant.
- Place eggplant and remaining ingredients in food processor, and pulse just until well combined.
- Spoon into serving dish and garnish with olive oil, paprika, flat-leaf parsley, and/or kalamata olives.