Baba Ghanoush Recipe
Ingredients:
- 2 Eggplants (approx. 12 oz ea.)
- 1 Tbsp. Lemon Juice, plus extra for seasoning
- 2 Garlic Cloves, minced to paste
- 1 Tsp. Salt
- ¼ Cup Tahini
- ¼ Cup Extra Virgin Olive Oil
- 1 Tbsp. Chopped Fresh Parsley
Instructions:
- Adjust your over rack about 8 inches below the broiler and heat broiler. Line a baking sheet with aluminum foil.
- Poke each eggplant with a paring knife a few times. Place eggplants on baking sheets and broil for 20 minutes. Remove from oven, flip eggplants and then broil for another 10 minutes. (skin should be charred)
- Transfer eggplants to a plate and let cool completely, about 30 minutes.
- While eggplants cool, combine lemon juice, garlic and salt in medium bowl and let sit.
- Cut eggplants open and scoop out flesh, discard skin. Chop eggplants up and transfer to the bowl with lemon juice.
- Add tahini and 2 Tbsp. oil to mixture and whisk to combine. Let sit for 20 minutes, stirring occasionally.
- Season with extra lemon juice and salt to taste. Spread baba ghanoush in shallow bowl and drizzle with remaining 2 Tbsp. oil. Sprinkle with parsley and serve.
