Baba Ghanouj – I Adore Food

Ingredients

• 1 large eggplant 
• 0.3 cup tahini as needed plus more
• 3  garlic clove minced
• 0.3 cup juice of lemon fresh as needed plus more
• 1 pinch ground cumin 
• 1 serving salt to taste
• 1 Tablespoon olive oil extra virgin 
• 1 Tablespoon parsley fresh chopped
• 0.3 cup brine-packed olives black such as kalamata

Equipment

• bowl
• baking sheet
• oven
• grill

Directions

1. Prepare a medium-hot fire in a charcoal grill or a BBQ.
2. Preheat an oven to 375°F.
3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
5. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6. Remove from the oven, let cool slightly, and peel off and discard the skin.
7. Place the eggplant flesh in a bowl.
8. Using a fork, mash the eggplant to a paste.
9. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
10. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
11. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12. Drizzle the olive oil over the top and sprinkle with the parsley.
13. Place the olives around the sides.