Grilled eggplant puree and tahini - baba ghannouj
Cooking Instructions
- 1
Cut the eggplants in half (lengthwise) and place on a broiler pan (cut side down).
- 2
Put under a broiler until the outside skin is charred black and the pulp inside soft. You can test for its readiness by inserting a knife or fork to see if it passes through easily.
- 3
Once it is cooked you can easily peel off the skin. Discard the skin.
- 4
Place the eggplant pulp in a bowl and let it cool for 1 hr in the refrigerator. After cooling, some water might sweat out of the eggplant pulp; discard the extra liquid before using.
- 5
In a food processor, blend together the eggplant, crushed garlic, tahini, lemon juice and salt. Make sure to have the processor on slow mix.
- 6
Adjust salt, lemon or tahini according to taste.
- 7
Serve in a shallow dish with a drizzle of olive oil and pita bread.
- 8
Garnish with chopped parsley or fresh pomegranate seeds.
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