Burnt Baba Ganoush

1. 1

   Preheat the barbeque to 475u00b0F.

2. 2

   Pearce the eggplant in several places with a fork.

3. 3

   Bake the eggplant for 45-50 minutes, turning 2 or 3 times.

4. 4

   Remove from heat and let cool about 10 - 15 minutes.

5. 5

   Remove the skin, and optionally reserve a small portion.

6. 6

   Mash the eggplant with a fork. The eggplant should not be stringy.

7. 7

   If you want extra smokey, finely chop a bit of the skin.

8. 8

   Add tahini and mix, about a tablespoon at a time, to taste.

9. 9

   Add remainder of ingredients, except for the olive oil. Depending on the size of the eggplants you will need to add a bit more of the other ingredients. The result should have a half-lumpy/half-creamy consistency.

10. 10

    At this point, you can drizzle olive oil and sprinkle the parsley to taste and serve warm. Alternatively, to allow the garlic to blend, I find that setting it aside for a few hours also works well.

11. 11

    Spread on a serving plate and serve with pita bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.