Baba Ghanoush

1. 1

   Preheat oven to broil.

2. 2

   Prick eggplants all over with fork.

3. 3

   Place on baking sheet, and broil 15 to 20 minutes, or until skin is blistered and eggplants feel soft to the touch, turning occasionally.

4. 4

   Transfer to large bowl, cover with lid; cool 1 hour.

5. 5

   Cut eggplants in half lengthwise, and scoop out flesh with spoon into bowl of food processor, adding any juice that accumulated at bottom of large bowl.

6. 6

   Add tahini, lemon juice, garlic, and cumin, and puree 2 minutes, or until very smooth and creamy.

7. 7

   Season with salt and pepper, if desired.

8. 8

   Chill 2 hours, or up to 3 days.

9. 9

   To serve: Spread Baba Ghanoush onto shallow plate.

10. 10

    Drizzle with olive oil, and sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.