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Tuesday, July 9, 2013

Baba Ghanoush

Highly seasoned dip of Middle East, although famous all over world. The finished dish ideally should have the smoky flavor, coming from fire-roasting of eggplant. Leaving on  a little of the blackened skin will fulfill this purpose.

The most important part of this dish is roasting the eggplant. You can do this on a gas stove Although it makes a mess, but the flavor can't be beat. Other options are on a grill, under a broiler, or in a hot oven. The oven is least preferable because it can't give the eggplant the desired slightly charred flavor.


3 lb. eggplant
1 tsp. minced garlic
1/2 cup tahini (sesame-seed paste)
2 Tbs. fresh lemon juice
1 tsp. kosher salt


1. Roast the eggplant, set each eggplant directly on the flame, grill, or grate.

2. For oven preheat oven at 400 F. Lightly grease a baking sheet. Oil eggplant and prick it too. The eggplant will start to crack and give off juices; it should become an ashy grayblack. 3. Turn it as it cooks, but be careful-as it softens under heat, it becomes difficult to move without splitting. When the eggplant is charred gray and very tender all the way through, transfer it to a plate to cool.

3. Slice off the top of the cooled eggplant, and then cut it in half lengthwise. Use a spoon to carefully remove all the pulp, but avoid any bits of blackened skin. With a fork, stir the eggplant to break up large pieces and add the rest of the ingredients. Taste as you mix and adjust seasoning. Chill before serving.


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