Summer Series: Baba Ghanouj

I’ve been meaning to learn how to make this delicious Lebanese treat for a LONG time. I finally settled on what I think is the perfect recipe!

Ingredients:

• 3-4 small-medium eggplants

• 2 Tbsp lemon juice

• 3 garlic cloves

• 1/3 cup tahini, well-stirred

• 1/4 tsp cumin

• 1/4 tsp smoked paprika

Instructions:

1. Using your hands, coat eggplants in a layer of olive oil. Place on hot charcoal grill and cook until beginning to char. Insides should be completely mushy. This takes about 30-45 min (depending on how hot your grill is).

   IF YOU ARE USING YOUR OVEN INSTEAD:

   • Heat oven to 450 degrees Fahrenheit.

   • Slice eggplants in 1/2 lengthwise and coat with a thin layer of olive oil.

   • Place on parchment-lined cookie sheets and cook for about 40 min until insides are mush.

2. Scrape out eggplant insides into a colander. Lightly press down with your hands to remove excess liquid.

3. Add to the bowl of a food processor. Be careful to avoid getting any skin in the bowl.

4. Add remaining ingredients and process until smooth and creamy.

5. Top with a drizzle of olive oil and sprinkle with cumin and paprika to decorate. Serve with pita bread, chips, or veggies.

6. Enjoy!