
Babaganoush
Preparation Time | 20 minutes |
Cooking Time | 15 minutes |
Standing/Marinating | 10 minutes |
Serves | 0 portions |

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