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Baba Ghanoush

By Chakall

Baba Ghanoush is served as a salad or appetizer with crisp crackers or bread. Use an oven or grill to cook eggplant until the skin is blackened and the flesh very soft.

Yield: 3 cups
Prep: 5
Cuisine: Mediterrarean
Course: Appetizer

INGREDIENTS

Cloves garlic
globe eggplants
about 1 pound each
Juice of 1 lemon
olive oil
Salt and pepper
tahini

DIRECTIONS

Preheat a grill or oven to 400Â°F. Cut eggplants in half lengthwise. Brush all sides with olive oil and prick skin in several places. Grill, turning, until flesh is very soft and skin is darkened, about 15 minutes. Or, place cut side down on a foil lined baking sheet and roast until very tender, 35-40 minutes.
Scoop eggplant flesh into a blender or food processor. (Discard skin). Add garlic, tahini and lemon juice. Whirl until nearly smooth. Season with salt and pepper.