Grilled Middle Eastern Baba Ghanoush
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
42
Spice
53
Sweetness
53
Sourness
34
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Ground Cumin1 cup
Extra-Virgin Olive OilDirections:
1
Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them
2
For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often
3
(If you prefer, roast the eggplants in a preheated 400 degree F oven for 30 minutes
4
) When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible
5
In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth
6
Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree
7
Pour in the oil and pulse again to incorporate
8
Taste and adjust seasoning, as needed
9
Pour into a serving bowl and garnish with chopped pistachios
10
Serve with pita wedges for dipping