Baba Ghanoush is a Middle Eastern and North African Dip made with
grilled eggplant and sesame paste. Here is one version:
Baba Ghanoush
2 medium eggplants (about 2.5 pounds)
1/4 cup pine nuts
3 large garlic cloves, minced
6-8 tablespoons tahini (sesame paste)
4-6 tablespoons strained, fresh-squeezed lemon juice
1 to 2 tablespoons water
salt and freshly ground black pepper
Optional garnishes:
Aleppo Pepper
Paprika
Cayenne
Pomegranate seeds
Extra Virgin olive oil
Minced, Fresh Italian Parsley
[censored] the eggplants 5 or 6 times with a fork and broil them for 40
minutes until the skins are charred and the insides begin to collapse.
Turn the oven to 350 F and toast the pine nuts by laying them on a
baking sheet and putting the baking sheet in the oven for about 3
minutes or until the pine nuts are lightly browned. [You can also
toast them in a dry skillet over medium heat while the eggplant is
cooking.] Immediately transfer them to a plate to cool.
When the eggplant have cooled, remove the skins and chop them with a
knife to a chunk puree. [To save time, chop them in to large chunks
and put in a food processor. Transfer to a bowl. Add the garlic and
mix well.
Spoon tahini paste into a medium sized bowl. Gradually stir in 4
tablespoons lemon juice and 1 tablespoon water. Add to the eggplant
and mix well. Season generously with salt, and then add pepper to
taste. Add more lemon juice for a sharper taste, or water for a milder
taste and a thinner dip. At serving time, spread the dip into a thick
layer on a platter or plate (or leave in the bowl for a simpler
presentation.) Sprinkle with Aleppo Pepper (or paprika or cayenne),
drizzle the center with olive oil, and sprinkle with pine nuts and
pomegranate seeds. Garnish the edges with parsley or mint.
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