Baba Ganoush
Grilled aubergine, tahini and brine-cured black olives, warmed with cumin, a Lebanese dip. It's finished with parsley.
35 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 20 min · 35 min total
- easy
- 1
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.
- 2
Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
- 3
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.
- 4
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.
- 5
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.
- 6
Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
