Commonly served in Middle Eastern cultures, baba ganoush is a creamy, savory dish often eaten with pita bread or chips. This recipes pulls classic flavors together quickly and easily.
1 large eggplant
1/4 cup tahini
3 cloves garlic, minced
1/4 cup lemon juice
1 pinch cumin powder
Salt, to taste
1 tablespoon olive oil
1 tablespoon chopped parsley
Preheat an oven to 375°F.
Prick the eggplant with a fork in several places and place over a hot grill or under a broiler, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft.
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 tahini, garlic, lemon juice, and cumin, and mix well.
Season with salt, then taste and add more tahini and/or lemon juice, as 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. Serve at room temperature.
Recipe Created by Johnny Loua, Chef, Seattle, Washington