Yes… so what would be hummus without the baba? Right… so many of us need our baba….
Check out the original post (link below) for amazing reviews and additional hints for this recipe. If you are going to grill, maybe you want to do a large batch and pass it out to your friends. It is hard for me to fire up the grill for only one eggplant (of course… the next time I’ll do this, I might also do some kabobs or something… since I’ll be entertaining and all).
If you are worried about the carcinogen effect from a coal fire (or it is winter, and you just aren’t having it), you can always do this on a lower flame, right on your gas range. It will sputter, like roasting peppers, so keep your eye on it.
Baba Ganoush – The Best in the World!
Prep Time: 15 mins
Total Time: 35 mins
- 1 large eggplant
- 1/4 cup tahini, plus more as needed
- 3 garlic cloves, minced
- 1/4 cup fresh lemon juice, plus more as needed
- 1 pinch ground cumin
- salt, to taste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/4 cup brine-cured black olives, such as kalamata
- Prepare a medium-hot fire in a charcoal grill.
- Preheat an oven to 375°F.
- 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.
Original post, here.