Classic Baba Ghanoush

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   The first step is to roast your eggplant.

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   I like to do this over an open flame, either on a grill or over a gas range flame, but you can also roast it in your oven.

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   Here is the process:

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   Wash and dry eggplant.

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   Pierce it a few times with a fork to vent.

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   Wrap the eggplant generously with aluminum foil cover it completely with at least 3 layers.

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   Make sure all sides are closed tightly.

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   Place foil-covered eggplant on top of the gas range grate or grill over the open flame.

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   On my gas stove, I usually turn the flame a little higher than medium.

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    Allow eggplant to roast over the flame for 15-30 minutes, giving it a quarter turn every 5 minutes as it cooks.

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    The larger the eggplant, the longer it will take to roast.

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    Smaller eggplants (like Japanese eggplants) will roast more quickly.

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    Dont worry about going too long the tough outer skin of the eggplant and the foil will protect the flesh inside from burning.

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    Once the eggplant is very tender and collapsing, remove from heat with tongs and set aside.

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    Careful, the tin foil will be extremely hot!

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    Allow to cool inside the tin foil for a few minutes.

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    Then unwrap the eggplant carefully (there will be hot steam inside).

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    Slice the eggplant open.

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    Remove pulp from roasted eggplant and place it into a bowl along with some of the smoky roasting liquid.

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    Allow it to cool to room temperature.

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    If you do not have a gas range or grill, you can roast the eggplant in the oven.

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    Preheat your oven broiler on the hottest (maximum) setting.

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    Lightly grease a baking sheet with olive oil.

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    Wash and dry eggplant, then slice it in half lengthwise.

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    Place eggplant halves flesh-side down (so the flat cut side is directly against the baking sheet).

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    Roast under the broiler for 15-30 minutes until the eggplant halves are charred and beginning to collapse.

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    The larger the eggplant, the longer it will take to roast.

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    Smaller eggplants (like Japanese eggplants) will roast more quickly.

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    Remove from oven.

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    Check the eggplant flesh to make sure it is soft, roasted, and caramelized throughout.

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    If any parts looked light-colored or undercooked, return to the oven to roast for a few minutes longer.

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    Scoop out the roasted pulpy flesh from each half and place it in a bowl along with some of the smoky roasting liquid.

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    Discard the charred skin.

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    Once the eggplant flesh has cooled to room temperature, add tahini, garlic, fresh lemon juice, cumin, salt, cayenne pepper and 1 Tablespoon of extra virgin olive oil to the bowl.

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    Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant.

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    Mix until well combined.

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    Taste the dip.

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    Add additional tahini, lemon juice, salt or cayenne pepper, if desired.

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    The cayenne is extremely spicy, so add with care.

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    Drizzle the surface of the dip lightly with extra virgin olive oil.

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    Sprinkle with paprika and fresh minced parsley to garnish.

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    Serve as a dip with pita bread, crackers or chips.

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    If you prefer a cold dip, chill in the refrigerator prior to garnish.

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    Store refrigerated in an airtight container.

No additional tips available.