Baba Ghanouj

Name: Baba Ghanouj
Total time: 35 min
Ingredients: 4 pounds Japanese eggplants (14 medium); 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, plus more to taste; 1/4 cup fresh lemon juice; 3 tablespoons tahini; 1 tablespoon coarsely chopped garlic; 1/4 teaspoon cayenne pepper; Kosher salt; 2 tablespoons coarsely chopped flat-leaf parsley

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Total: 35 minutes

Servings: 2

Author : Sam Mogannam

Ingredients

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4 pounds Japanese eggplants (14 medium)1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, plus more to taste1/4 cup fresh lemon juice3 tablespoons tahini1 tablespoon coarsely chopped garlic1/4 teaspoon cayenne pepperKosher salt2 tablespoons coarsely chopped flat-leaf parsley

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Instructions

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Step 1

Preheat the broiler. Set the eggplants on a large baking sheet and rub with 1 1/2 tablespoons of the olive oil. Broil 8 inches from the heat for about 15 minutes, turning them every 5 minutes, until charred all over and soft inside. Transfer the eggplants to a large bowl and let cool.

Step 2

Discard the stems and peel the eggplants. Coarsely chop one-third of the eggplant. Put the remaining eggplant in a food processor. Add the remaining 1/4 cup of olive oil and the lemon juice, tahini, garlic, cayenne pepper and 2 teaspoons of salt and puree until smooth. Transfer to a medium bowl and fold in the chopped eggplant. Garnish with the chopped parsley and serve.