Sunday, October 16, 2011

Baba Ganouj

• 2 medium eggplants, (about 1 pound each)
• 4 cloves garlic, unpeeled
• 1/4 cup lemon juice
• 2 tablespoons tahini, (see Note)
• 1 1/4 teaspoons salt
• Extra-virgin olive oil, for garnish
• Ground sumac, for garnish (see Note)
1. Preheat grill to high.
2. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
3. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.
Tips and Notes:
• Make Ahead Tip: Cover and refrigerate for up to 3 days. | Equipment: Skewer
• Notes: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.
• The tart berries of a particular variety of sumac bush add a distinctive element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online

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