Preparation:
1. Heat oven to 425'. Place each eggplant directly over the flame of a gas
burner or under a broiler, turning occasionally until skin is lightly
charred, 8 to 10 minutes. Transfer to a baking sheet and roast for about 30
minutes, or until the eggplants have shriveled and feel very soft all over
when pressed. Let sit until cool enough to handle.
2. Slit each eggplant open and remove seeds (don't worry if you miss a
few). Scrape flesh from skin with a table knife and transfer to a large
bowl. It's okay if some charred skin is included. Discard skin and seeds.
3. Mash eggplant with a fork or whisk untl it is fairly smooth but still
has a few lumps. Mix in garlic, tahini, and lemon juice. Add salt and
pepper. Adjust flavors as desired. Garnish baba ghanoush with chopped
parsley and serve at room temper |
