Adapted from David Lebovitz
3 medium-sized eggplants
1/2 cup tahini (roasted sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chile powder
a pinch or two of cummin
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leave
- Preheat the oven to 375F.
- Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
- Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
- Remove from oven and let cool.
- Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
- Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, veggies or toasted pita chips.
Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.
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