Baba Ghanoush

by user Elocina

Info
Cook Time: 30 minutes

Serves: 8

Ingredients

 * 2 large eggplants (1¼ lbs)


 * 2 Tbsp tahini


 * 4 cloves of garlic, peeled and crushed


 * 3 Tbsp fresh lemon juice or more to taste


 * 4 Tbsp cold water


 * ¼ tsp salt


 * 1⁄8 tsp freshly ground black pepper


 * ½ tsp olive oil


 * 1 cup chopped tomato


 * ½ cup diced onion


 * Parsley sprigs to garnish (optional)

Directions
1.Pierce the eggplants in several places with a toothpick or fork. Wrap each eggplant in aluminum foil and place on a gas grill or in the oven at 500°F.

2.Cook until the eggplants collapse and begin to release a lot of steam, about 10-15 minutes. Remove the foil and place the eggplants into a bowl of cold water.

3.Peel while eggplants are still hot and allow them to drain in a colander until cool. Squeeze pulp to remove any bitter juices and mash the eggplant to a puree.

4.In a food processor, mix tahini, garlic, onion, tomato, lemon juice, and water until mixture is concentrated.

5.With the blender running, add the peeled eggplant, salt, pepper, and olive oil.

6.Serve in a shallow dish and garnish with black pepper, tomatoes, and parsley.

From Tmp, a Wikia wiki.

From Recipes Wiki, a Wikia wiki.