Baba ganoush recipe

INGREDIENTS

1 large aubergine
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata

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Directions:Prep Time: 15 minsTotal Time: 35 mins

1Prepare a medium-hot fire in a charcoal grill.

2Preheat an oven to 375°F.

3Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.

4Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

5Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.

6Remove from the oven, let cool slightly, and peel off and discard the skin.

7Place the eggplant flesh in a bowl.

8Using a fork, mash the eggplant to a paste.

9Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.



10Season with salt, then taste and add more tahini and/or lemon juice, if needed.

11Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.

12Drizzle the olive oil over the top and sprinkle with the parsley.

13Place the olives around the sides.

14Serve at room temperature.