Jul 1, 2011

Baba Ghanoush

Wash and dry eggplant and place directly on a stovetop burner, on a medium flame. Pierce with a fork to use as a "handle" and turn continuously until the outside is charred and flaking, and the inside soft. Wrap tightly in tin foil and place again, directly, on a low flame for 1/2 hour, turning once. Place in a bowl when completed so to preserve the juices when unwrapped. Unwrap it on a plate when it cools down and peel off the charred skin, and cut the top off. You should be left with a mushy, skinless eggplant. Place in a food processor with the rest of the ingredients aside from the olive oil. Add the juices left in the bowl when it was unwrapped, and blend until smooth. Place in a reseal-able container to store it in and keep it fresh. Drizzle with the olive oil and mix it in slowly. Refrigerate for 3 hours before serving.

I recommend using tahini from whole sesames for the ultimate taste.


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