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Categories:Viewed: 103 - Published at: 6 years ago
Ingredients
- 4 medium eggplants (2 1/2 lb.)
- 13 cup tahini
- 13 cup lemon juice
- 3 cloves garlic, minced (1 Tbs.)
- 2 tsp. ground cumin
- 2 Tbs. olive oil, for drizzling
- 2 Tbs. chopped fresh parsley, for sprinkling
Method
- Preheat oven to broil.
- Prick eggplants all over with fork.
- Place on baking sheet, and broil 15 to 20 minutes, or until skin is blistered and eggplants feel soft to the touch, turning occasionally.
- Transfer to large bowl, cover with lid; cool 1 hour.
- Cut eggplants in half lengthwise, and scoop out flesh with spoon into bowl of food processor, adding any juice that accumulated at bottom of large bowl.
- Add tahini, lemon juice, garlic, and cumin, and puree 2 minutes, or until very smooth and creamy.
- Season with salt and pepper, if desired.
- Chill 2 hours, or up to 3 days.
- To serve: Spread Baba Ghanoush onto shallow plate.
- Drizzle with olive oil, and sprinkle with parsley.
