baba ghanouj • eggplant & tahini spread
active time: 30 min start to finish: 1 1/2 hr
2 large eggplants (2 1/2 lb total)
1/4 cup well-stirred tahini (middle eastern sesame paste)
3 garlic cloves, pan-roasted, chopped and mashed to a paste with 1/2 teaspoon salt
1 garlic clove, raw, added in with paste above
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1 teaspoon salt
2 tablespoons extra-virgin olive oil + extra for drizzling on prepared dish
1 tablespoon fresh parsley, minced
accompaniment: toasted pita wedges
prepare grill for cooking. poke fork into each eggplant several times.
grill eggplants on a rack, turning approximately every 5 minutes, until charred all over and very soft, 15 to 20 minutes. (or broil in a shallow baking pan about 6 inches from heat, turning occasionally.) cool eggplants.
discard charred skins and tough stem ends and purée eggplants in a blender with tahini, garlic paste, lemon juice, cumin, and salt until combined well. season with more salt if necessary.
transfer to a plate or bowl, then drizzle with oil and sprinkle with parsley.
makes about 3 cups.
gourmet
september 2000
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