Baba Ghanoush



  1. Adjust oven rack to middle position and heat oven to 500 degrees.
  2. Prick eggplants with a fork and place on a rimmed baking sheet lined with foil. Bake the eggplants until it is soft inside, about 40-60 minutes. you should be able to easily poke a paring knife into them and meet no resistance. Cool eggplants on baking sheet 5 minutes.
  3. Trim top and bottom off each eggplant. Slit eggplants lengthwise and use spoon to scoop hot pulp from skins. Place pulp in a colander set over a bowl or sink; discard skins. Let pulp drain 3 minutes.
  4. Transfer pulp to workbowl of food processor fitted with steel blade. Add lemon juice, garlic, tahini, salt, and pepper; process until mixture has coarse, choppy texture, about eight 1-second pulses. Adjust salt, pepper, and lemon juice to taste; transfer to serving bowl, cover with plastic wrap flush with surface of dip, and refrigerate until lightly chilled about 40 to 60 minutes.  
  5. To serve, use spoon to make trough in center of dip and drizzle olive oil into it; sprinkle with parsley and serve.

Yields: 2 cups

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