Baba Ganoush
By: Alisa Escanlar
Published: Tuesday, November 16, 2010 - 1:30pm

Ingredients




1 large Eggplant
1/4 cup tahini
4 pcs garlic clove,roasted and minced
1/4 cup lemon juice
1 tablespoon olive oil
1/2 tablespoon flat leaf parsley,chopped
1/4 cup black olives
1 pinch cumin

Preparation

1 Preheat oven to 375 F. Prick eggplant and grill until skin blackens. Turn frequently. Grill for 10 to 15 minutes. You can also roast the garlic before mincing to caramelize the garlic. 2 When the skin is blackens evenly and the flesh is already soft, remove from oven. Allow to cool for a few minutes and peel off the skin. Discard the skin. 3 Place the eggplant flesh in a bowl and mash with a fork. Add the tahini, garlic, lemon juice. add a pinch of cumin, then mix well. 4 Season with salt.  5 Transfer to a serving bowl. Drizzle with olive oil and garnish with parsley and olives.

Comments:
Anonymous

The directions are backwards.
Anonymous

What do you mean ? hahahahaha
Jonathan Gold

I find that the order of adding ingredients into the cuisinart in step 6 is important. I start with the lemon juice and garlic only and use pulse to get the garlic chopped up (I also add a small sliver of roasted serrano or other hot pepper here too). Then I add the eggplant (I keep the skins on), a bit of olive oil, and tahini. Once the mix is smooth, I put in salt to taste and use the cuisinart to finish mixing it all up.