Baba Ghanouj

1. 1

   If you have a gas stove, use tongs to hold the eggplant over a medium flame until the skin chars.

2. 2

   Poke holes in the skin with a fork and bake on a foil-lined baking sheet at 400 degrees for about 30-40 minutes, until cooked through.

3. 3

   If you have a grill, skip step one and grill the eggplant over indirect heat instead of baking.

4. 4

   When the eggplant is cool enough to handle, peel off the skin and put the pulp into a bowl or food processor.

5. 5

   Add the tahini, salt, garlic and lemon juice and mash it together with a fork or process until it reaches your desired consistency.

6. 6

   Pour into a serving bowl and garnish with pine nuts and/or pomegranate seeds.

No additional tips available.