Middle Eastern Fire-Roasted Eggplant Dip: Babaganoush

1. 1

   There are 2 ways to cook the eggplants.

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   The first way, on the stovetop, is my favorite because it yields a much smokier-flavored babaganoush.

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   For the stovetop method: Turn 2 burners up full-throttle.

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   Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes.

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   Don't worry if the eggplant deflates a little.

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   Remove from the burner and place on a plate to cool.

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   For the oven method: Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don't skip this step).

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   Place on a baking sheet and roast until softened, about 20 minutes.

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   Remove from the oven and allow to cool.

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    Regardless of the cooking method you choose, once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant.

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    Discard the skin.

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    Move the flesh onto your chopping board, slice off the stem and discard.

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    Using your knife, mince the flesh until almost smooth.

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    Scoop into a bowl.

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    Add the lemon juice, tahini, parsley, and a little salt and pepper.

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    Whisk together and taste for seasoning.

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    Feel free to add more lemon juice, more salt and pepper... it will vary depending on the size of your eggplant, and how you like your 'ganoush!

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    Serve with pita chips.

* Per serving · 4 servings · Values may vary.