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Serves
4, as an appetizer
Author Notes
This is a recipe I came up with to use up a large harvest of very baby eggplants. They were too small to bother with charring over a flame...so, I thought, why not just grill them? If you don't have a grill, this recipe can be prepared using a broiler, or by charring the eggplants directly over the flame on a gas range. If your eggplants are large, they should be broiled until blackened & then finished in a 400 degree oven, until collapsed & completely softened. I used very small, baby eggplants. So, I cooked mine completely on the grill.
I used 2 small cloves of garlic. But, the heat from the garlic will intensify greatly as it sits. Use as little, or as much, as you desire. —the parsley thief
Ingredients
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1 3/4 pounds
eggplant
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1-2
small cloves garlic, coarsely chopped
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1 teaspoon
coarse sea salt
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2 tablespoons
freshly squeezed lemon juice
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1/4 cup
tahini
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2 tablespoons
minced fresh parsley, plus more for garnish
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drizzle of olive oil
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4
6" pita breads, toasted & cut into triangles
Directions
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Heat a grill on high. Brush the grates lightly with oil, to prevent sticking. Pierce the eggplants with a fork & place directly onto the grill grates. Let them cook, turning occasionally, until completely blackened & the inside is very soft {about 10-15 minutes, depending on the size of the eggplants you are using}.
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Remove from the grill & set aside to cool completely.
When cooled, cut a slit down the side of each eggplant & scrape the flesh out into the bowl of a food processor. Pulse a couple of times.
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Using a mortar & pestle, crush the garlic & salt together to form a paste. Add the lemon juice & tahini & mash it in with the paste.
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Add the mixture into the food processor with the eggplant & pulse a couple more times, or until blended. If possible, let the baba ghanoush sit for a few hours, before serving. This gives all the flavors a chance to intensify. Garnish with a drizzle of extra-virgin olive oil & a sprinkle of minced parsley. Serve with some toasted pita bread triangles.
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