Ingredients
-
1
-
1/4
-
3
-
1/4
-
1
-
-
1
-
1
-
1/4
-
-
-
-
-
-
Directions
Baba Ganoush – the Best in the World!,This baba ganoush recipe is from Williams-Sonoma’s Small Plates by Joanne Wier, published 1998,Best Baba Ganoush ever! Paired this with home made naan and Chicken Tikka for a wonderful Mediterranean dinner,
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Steps
|
1
Done
|
Prepare a Medium-Hot Fire in a Charcoal Grill. |
|
2
Done
|
Preheat an Oven to 375f. |
|
3
Done
|
Prick the Eggplant With a Fork in Several Places and Place on the Grill Rack 4 to 5 Inches from the Fire. |
|
4
Done
|
Grill, Turning Frequently, Until the Skin Blackens and Blisters and the Flesh Just Begins to Feel Soft, 10 to 15 Minutes. |
|
5
Done
|
Transfer the Eggplant to a Baking Sheet and Bake Until Very Soft, 15 to 20 Minutes. |
|
6
Done
|
Remove from the Oven, Let Cool Slightly, and Peel Off and Discard the Skin. |
|
7
Done
|
Place the Eggplant Flesh in a Bowl. |
|
8
Done
|
Using a Fork, Mash the Eggplant to a Paste. |
|
9
Done
|
Add the 1/4 Cup Tahini, the Garlic, the 1/4 Cup Lemon Juice and the Cumin and Mix Well. |
|
10
Done
|
Season With Salt, Then Taste and Add More Tahini and/or Lemon Juice, If Needed. |
|
11
Done
|
Transfer the Mixture to a Serving Bowl and Spread With the Back of a Spoon to Form a Shallow Well. |
|
12
Done
|
Drizzle the Olive Oil Over the Top and Sprinkle With the Parsley. |
|
13
Done
|
Place the Olives Around the Sides. |
|
14
Done
|
Serve at Room Temperature. |
