BABA GHANOUSH SPREAD
The seasonings can be adjusted to make this smoky eggplant spread, known as Baba Ghanoush, as strong or mild as desired.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Place each eggplant directly over the flame of a gas burner or under a broiler, turning occasionally until skin is lightly charred, 8 to 10 minutes. Transfer to a baking sheet and roast for about 30 minutes, or until the eggplants have shriveled and feel very soft all over when pressed. Let sit until cool enough to handle.
- Slit each eggplant open, and remove seeds (don't worry if you miss a few). Scrape flesh from skin with a table knife, and transfer to a large bowl. It's okay if some charred skin is included. Discard skin and seeds.
- Mash eggplant with a fork, or whisk until it is fairly smooth but still has a few lumps. Mix in garlic, tahini, and lemon juice. Add salt and pepper. Adjust flavors as desired. Garnish baba ghanoush with chopped parsley, and serve at room temperature.
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