Monday, June 10, 2013

Baba Ghanouj (eggplant dip)

Baba Ghanouj (eggplant dip)

2 medium eggplants, (about 1 pound each)
Extra-virgin olive oil (garnish)
4 cloves garlic, unpeeled
2 tablespoons tahini, (see Note)
1 1/4 teaspoons salt
1/4 cup lemon juice

Step 1 # Heat grill to a high temperature. Repeatedly poke eggplants with a fork to create air holes. Place on grill until tender and lightly charred, about 10-12 minutes.

Step 2 # Place garlic on a skewer, and grill to the same consistency.

Step 3 # Remove from grill and allow to cool, then peel. Place eggplant and garlic in a food processor, and add remaining ingredients except for the olive oil. Blend until mostly smooth.

Step 4 # Lightly poor olive oil over the top, and sprinkle with salt or any desired seasoning.