Smoky Baba Ghanoush

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 I first had babaghanoush at a Turkish restaurant, & totally fell in love with it.

What is it you may ask?

In a nutshell – roasted eggplant, tahini (a sesame based paste), garlic, lemon juice, salt, parsley, & olive oil.

For any of those eggplant haters out there – I’m with you.  My mom made it when I was a kid – hated it.  I tried it several different ways as an adult, & just hated it.  Then I had babbaganoush, & am totally in love – it tastes nothing like eggplant to me this way.

The babaghanoush gets a smoky flavor from being roasted, as in roasted to a char.

Lightly spray grill with cooking spray for easy turning.

Place two medium sized egg plants on the grill (some recipes say poke them, but they fill with steam & cook better without holes).  While they can be roasted on a gas range, or in the oven, a grill really brings out the smoky flavor.

Grill for 15-20 minutes, & then very carefully turn. Roast an additional 15-20 minutes, until the eggplant is so charred that you are completely sure that it is inedible.

Remove from grill, wrap in foil & let it steam for 15 minutes.

Carefully make a lengthwise slit in the eggplant & open.  With a spoon, scrape out all of the flesh from the inside of the eggplant.

Place flesh into a salad spinner & gently spin to remove excess liquid. 

Place in a bowl, & add three minced garlic cloves, & two Tablespoons of fresh lemon juice.  Mix until it becomes creamy.

Mix in three Tablespoons of tahini then, while mixing, slowly drizzle 1/4 cup olive oil into mixture.  Continue to mix until it is thoroughly incorporated.

Stir in 1/4 cup chopped parsely.

Season with 1/4-1/2 teaspoon of salt (to taste).

Serve with lavas(h), naan, roti, or pita chips/bread, crackers or veggies.

Smoky Babaghanoush

2 medium sized egg plants

3 Tablespoons tahini

2 Tablespoons lemon juice

3 minced garlic cloves

1/4 cup chopped parsley

1/4 cup extra virgin olive oil

Sea salt to taste

Roast egg plant on gas grill for 30-40 minutes, until blackened & charred, turning once.

Enclose in foil & allow to sit for 15 minutes.

Carefully scoop out flesh (discard charred bits), & place in a salad spinner, & gently spin to remove excess liquid.

Place in a medium sized bowl & mix until creamy with lemon juice & garlic.

Add tahini, & while mixing, slowly drizzle in olive oil.

Stir in parsley, & add salt to taste.

Serve with lavas(h), naan, roti, pita chips, veggies, or crackers.


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