Eight servings
Copied from
http://www.davidlebovitz.com/archives/2008/07/baba_ganosh.html :
I like my Baba Ganoush super-smoky, and
leave the eggplants on the stovetop for a good 10 to 15 minutes, but for
most people, that's probably too much. Five or so minutes, until the
skin gets a bit charred, is probably right for most "normal" folks. If
you have smoked salt, you can use that to give it another hit of smoked
flavor, too.
Sometimes I add a pinch of ground cumin.
If you do, please just add just a bit. Baba Ganoush, or anything else
for that matter, shouldn't taste predominantly of cumin; anything with
too much ground cumin in it is just gross.
Ingredients
3 medium-sized eggplants
1/2 cup (130g) 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
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leaves
1. Preheat the oven to 375F (190C).
2. 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.)
3. 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.
4. Remove from oven and let cool.
5. Split the eggplant and scrape out
the pulp. Puree the pulp in a blender or food processor with the other
ingredients until smooth.
6. Taste, and season with additional
salt and lemon juice, if necessary. Chill for a few hours before serving.
Serve with crackers, sliced baguette, or toasted pita chips.
Storage: Baba Ganoush can be made and refrigerated for up to five days
prior to serving.
aba
Ganoush
