BABA GANOUSH

Baba Ganoush image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 medium eggplants
2 tablespoons tahini
Juice of 1/2 to 1 lemon, to taste
1 tablespoon plain yogurt
2 cloves garlic, crushed to a paste
Flaky sea salt
Pomegranate seeds, for serving
Crushed walnut halves, for serving
Chopped parsley leaves, for serving
Olive oil, for drizzling
Pita bread, for serving

Steps:

Grill the whole eggplants over the flame of a gas stove or on a rack set over an electric cooktop until the skin is charred all over, a couple minutes each side. Put the eggplants in a large bowl and cover tightly with plastic wrap to steam for 8 to 10 minutes. When cool enough to handle, remove the charred skin and discard, reserving any liquid in the bowl.
Roughly chop the eggplant flesh and put in the bowl along with any reserved eggplant liquid. Add the tahini, lemon juice, yogurt and garlic, then season with salt. Mash with a fork until thoroughly combined. The dip can be stored in an airtight container in the refrigerator up to 3 days.
Transfer the dip to a serving dish and top with pomegranate seeds, crushed walnuts, parsley leaves and a drizzle of olive oil. Serve with pita bread for dipping.