Baba Ganoush

Baba Ganoush

from The Mediterranean Dish (edited for simplicity)

Ingredients

• Two small eggplants

• 1/4 cup tahini paste

• 1-2 cloves of garlic, minced

• Lemon juice

• 1 TBS Greek yogurt (optional)

• Salt and pepper to taste

• Sumac and/or cayenne pepper (optional)

• Extra virgin olive oil, toasted pine nuts, and chopped fresh parsley for garnish

How to Make

1. Grill the eggplant. Grill the eggplant whole over an open flame over medium-high heat turning occasionally with a pair of tongs, until the eggplant has fully charred on the outside and the flesh has collapsed and softened (about 15 to 20 minutes).

2. Cool and Drain Well. Put the cooked eggplant in a colander and, using a knife, open it up a bit so that it will cool quickly and drain its juices. Push down on the eggplant with the back of the spoon so that any excess water will drain well.

3. Peel off the skin. When cool enough to handle, peel the charred skin off the eggplant and the stem and discard.

4. Gently mix the eggplant with the tahini and remaining ingredients. Make sure the eggplant is fully cooled and is rid of excess water, then transfer it to a large bowl. Add in the tahini, minced garlic, fresh lemon juice to taste, and Greek yogurt. Season with salt and pepper, and a little sumac and red pepper flakes for heat. Using a wooden spoon, mix gently to combine.

5. Chill. Cover the baba ganoush and chill it in the fridge for a few minutes.

6. Serve. Spread the baba ganoush on a serving rimmed plate or bowl and drizzle with a good bit of extra virgin olive oil. Finish with toasted pine nuts and fresh parsley.