Ingredients
2
large eggplants
2
tablespoons extra virgin olive oil, plus more to garnish
2-3
Tbsp roasted tahini (sesame paste)
1
clove garlic, roughly chopped
Juice
of half a lemon
1
teaspoon salt
1
teaspoon ground cumin
Parsley
and cayenne pepper, to garnish
Directions:
Halve
the eggplants and rub them with a tablespoon of olive oil.
Broil
the eggplants in the oven until soft and mushy. Be sure to turn them as needed
so that they cook all over and don't burn.
Remove
the eggplants from the broiler and put them directly onto the exposed flame on
a stovetop. Keep your eye on the eggplant. A couple of minutes will do for a
nice smoky char.
Allow the baba ghanouj to cool to room
temperature. Once cool enough to handle, cut open the eggplant and scoop out
the flesh, while trying to get rid of as many seeds as you can. Don't worry if
you end up with some seeds in the flesh.
Add
the eggplant to a food processor or blender, and combine with the rest of the
ingredients. Blend until almost smooth with a little bit of chunkiness.
Sprinkle
with fresh chopped parsley, olive oil and cayenne pepper.
Serve
with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices.
Wow mouthwatering and very tasty looking recipe. I will definitely try this at home. Have you tried Pakistani Cooking Recipes I love all Pakistani Recipes and mostly the fish fry recipe.
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