Baba Ghanouj Recipe

TO COOK EGGPLANT

1. To Grill Eggplant: Preheat the grill to 425 degrees F. Pierce each eggplant a few times on all sides with a fork to vent, then lightly grease with olive oil. Grill (covered) until the skin has collapsed and the eggplant feels very soft/mushy between the tongs, about 20 minutes per side. Carefully transfer the eggplant to a cutting board and cool for 2 minutes.
2. To Use a Gas Burner: I suggest covering around the burner with foil; otherwise, it can get messy! Roast the eggplant directly over the flame of a gas burner turned to medium-high heat. Use tongs to rotate the eggplant every 5 minutes until it deflates, the skin is blistered, and it feels very soft/mushy between the tongs, about 25 minutes.
3. To Bake Eggplant: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. Halve the eggplants lengthwise, then brush the cut sides lightly with olive oil. Roast the eggplants cut sides down until the skin collapses and the interior is very soft, about 35 to 40 minutes. I suggest adding 1/4 teaspoon liquid smoke to the dip to mimic the smoky flavor of grilling.

TO MAKE BABA GANOUSH

1. Remove the Flesh: Cut the stems off, then halve the eggplants lengthwise (if not previously cut for roasting). Scoop out the flesh with a large spoon; discard the skins. Chop the flesh while on the cutting board.
2. Drain: Transfer the flesh to a fine mesh sieve over a bowl and cover with plastic wrap. Use a large glass jar (or a similar heavy object), and press down on the flesh several times to discard moisture. Set aside to continue to drain while you prep pitas, veggies, etc. (5-10 minutes), pressing down occasionally until no moisture is released.
3. Combine: Transfer the drained flesh to a medium bowl and mash it with a fork. Add the tahini, lemon juice, olive oil, parsley, garlic, and spices. Stir everything until well combined, mashing the mixture further if you like a smoother consistency.
4. Season: Season to taste with additional salt, lemon juice, etc. Serve with a drizzle of olive oil over the top, a sprinkle of fresh parsley, and optional red pepper flakes and pine nuts.