Baba Ganoush - The Best In The World!

1. 1

   Prepare a medium-hot fire in a charcoal grill.

2. 2

   Preheat an oven to 375u00b0F.

3. 3

   Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.

4. 4

   Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

5. 5

   Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.

6. 6

   Remove from the oven, let cool slightly, and peel off and discard the skin.

7. 7

   Place the eggplant flesh in a bowl.

8. 8

   Using a fork, mash the eggplant to a paste.

9. 9

   Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.

10. 10

    Season with salt, then taste and add more tahini and/or lemon juice, if needed.

11. 11

    Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.

12. 12

    Drizzle the olive oil over the top and sprinkle with the parsley.

13. 13

    Place the olives around the sides.

14. 14

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.