Baba Ghanoush is a Middle Eastern spread made of roasted eggplant and tiny bits of Heaven. It is also really fun to say. I have no more words—just make it, eat it, love it.
1 large eggplant
¼ cup tahini, plus more as needed
3 garlic cloves, minced
¼ cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tbsp extra virgin olive oil
1 tbsp chopped fresh flat-leaf parsley
- Heat your grill to medium-high heat, and preheat your oven to 375°F.
- Prick the eggplant with a fork in several places and place on the grill 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, about 10 to 15 minutes.
- Transfer the eggplant to a baking sheet and bake until very soft, another 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 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if 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.