Baba Ghannouj (Eggplant Spead)

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Baba Ghannouj Spead

Recipe courtesy Alton Brown

 

 

 

 

 

 

 

Recipe

Summary

 

 

 

 

 

 

 

Prep

Time: 10 minutes

 

 

 

 

 

Cook

Time: 30 minutes

 

 

 

 

 

 

 

 

 

 

Yield: 1 cup

 

 

 

 

 

 

 

 

 

 

 

 

1 eggplant

2 cloves garlic

2 ounces fresh lemon juice

2 tablespoons tahini

1/2 bunch parsley, leaves only

Salt and pepper

 

Pierce some holes in the skin of the

eggplant (to avoid explosion) and grill over medium-high heat turning every 7

minutes, until the skin is blackened and the body is nice and soft. Total time

for grilling is about 30 minutes. If you do not have a grill you can roast your

eggplant in a 375 degree F oven for about 30 minutes.

Remove eggplant from the grill and let cool.

Once the eggplant is cool enough to handle, peel

away the skin and discard. Place the eggplant flesh in a colander and drain for

10 minutes. In a food processor, combine garlic, lemon juice, tahini and

parsley and pulse to combine. Add the eggplant flesh. Season with salt and

pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice

if you prefer. If it's bitter, some sugar or honey will help. Research shows

that the white variety of plant is sweeter in flavor.