Eggplant Baba Ghanoush
Eggplant Baba Ghanoush
1 large eggplant or 3-4 small eggplant
2 cloves garlic, peeled
2 tablespoons tahini
1 small lemon, juiced
1 tablespoon extra virgin olive oil
½ teaspoon ground cumin
¼ teaspoon of sea salt
Fresh cracked black pepper to taste
¼ cup flat-leaf parsley, chopped
Heat grill or cast iron grill pan to medium-high. Grill whole eggplant for about 20 minutes until soft, rotating often. Remove from grill and let cool. Peel charred eggplant skin and scoop out insides.
In food processor minced garlic and then add peeled eggplant, tahini, lemon juice, olive oil, cumin, sea salt, and pepper and blend until smooth and creamy. Add chopped parsley and pulse until blended or use as garnish. Transfer to a serving bowl and garnish with extra parsley. Serve with toasted pita, naan bread, baby carrots and fresh-cut cucumbers.
Alternative: Preheat oven to 400° and bake pierced eggplant on baking sheet for 30-40 minutes until soft, rotating often.
