by Johnny Loua, Chef, Seattle, Washington
Commonly served in Middle Eastern cultures, baba ganoush is a creamy, savory dish often eaten with pita bread or chips. This recipes pulls classic flavors together quickly and easily.
- 1 large eggplant
- 1/4 cup tahini
- 3 cloves garlic, minced
- 1/4 cup lemon juice
- 1 pinch cumin powder
- Salt, to taste
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
Preheat an oven to 375°F.
Prick the eggplant with a fork in several places and place over a hot grill or under a broiler, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft.
Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste. Add the tahini, garlic, lemon juice, and cumin, and mix well.
Season with salt, then taste and add more tahini and/or lemon juice, as needed. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley. Serve at room temperature.