Baba Ghanouj/ Baba Ghanoush
A classic Middle Eastern roasted eggplant spread flavored with tahini (sesame paste), lemon juice, and garlic - drizzled with olive oil and served with pita bread. A staple starter in Middle Eastern restaurants and a great party dip - and a perfect accompaniment to grilled or fried fish. I usually grill, mine in an oven, but when the warmer weather hits, and I have more time, I grill the eggplants on a charcoal grill for a more smoky flavor. Make sure to use a good tahini brand. It makes all the difference. My favorite brand is Al Yaman tahini.
Make sure to prick the eggplants, before grilling, in several places using a fork.
Use a tong to turn the eggplants until all sides are charred
1 kg./2.2 lb. large eggplants
1 teaspoon, crushed garlic
⅓ cup tahini
¼ cup freshly squeezed lemon juice
1 teaspoon salt or as desired
A handful of pomegranate seeds
Prick the eggplants all over with the tines of a fork.
Bake the eggplants in the oven at 230C/450F, turning from time to time until they soften and shrink considerably in size (it takes about 20-25 minutes).
Remove from the oven and wait for the eggplants to cool down.
Peel the skin and chop the cooked eggplants.
Place in an electric blender. Add garlic, tahini, salt, and lemon juice. Blend to your preferred consistency. Some prefer a chunkier consistency while others like a smooth paste.
Transfer the eggplant dip onto a serving plate.
Garnish with some pomegranate seeds, optional!
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