INGREDIENTS
2 eggplants (1 pound each), pricked all over with fork
Tips:Pricking the skin of the eggplants to allow moisture to drain while cooking, then roasting them whole in a very high oven until the flesh was very soft and delicate.
2 tablespoons tahini
2 tablespoons extra-virgin olive oil, plus extra for serving
4 teaspoons lemon juice
1 small garlic clove, minced
Salt and pepper
2 teaspoons chopped fresh parsley
DIRECTIONS
Preheat oven to 500° with the rack in the middle position. Roast, rotating eggplants every 15 minutes, until evenly tender when squeezed with tongs, 40 to 60 minutes. Allow eggplants to cool for 5 minutes on a baking pan.
Place a colander over a dish. Remove the top and bottom of each eggplant and slit it lengthwise. Scoop hot pulp into colander with a spoon (you should have approximately 2 cups pulp); discard skins. Allow the pulp to drain for 3 minutes.
Place the drained eggplant in a food processor. Combine the tahini, oil, lemon juice, garlic, teaspoon salt, and teaspoon pepper in a mixing bowl. 8 pulses to roughly purée the ingredients. Season to taste with salt and pepper.
Transfer to a serving bowl, cover securely with plastic wrap, and chill for 1 hour. (Refrigerate dip for up to 24 hours before serving; bring to room temperature before serving.) Before serving, season with salt and pepper to taste, drizzle with additional oil to taste, and sprinkle with parsley.
Serve baba ghanoush just lightly cooled; if cold, let it remain at room temperature for about 20 minutes before serving. Serve with Olive Oil-Sea Salt Pita Chips, fresh warm pita, or raw veggies.
0 Komentar