Babaganoush

Preparation Time 20 minutes
Cooking Time 15 minutes
Standing/Marinating 10 minutes
Serves 0 portions
Babaganoush
Ingredients
1 large aubergine salt, to taste
1/4 cup tahini, plus more as needed 1 Tbsp extra virgin olive oil
3 cloves garlic, minced 1 Tbsp fresh flat-leaf parsley, chopped
1/4 cup fresh lemon juice, plus more as need 1/4 cup brine-cured black olives, such as Kalamata
1 pinch ground cumin

Method:

  1. Prepare a medium-hot fire in a charcoal grill.
  2. Preheat an oven to 190°C.
  3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
  4. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
  5. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
  6. Remove from the oven, let cool slightly, and peel off and discard the skin.
  7. Place the eggplant flesh in a bowl.
  8. Using a fork, mash the eggplant to a paste.
  9. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
  10. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
  11. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
  12. Drizzle the olive oil over the top and sprinkle with the parsley.
  13. Place the olives around the sides.
  14. Serve at room temperature.