Monday, June 14, 2021

Baba Ghanoush

 Baba Ghanoush (adapted from Eating Out Loud)

This recipe makes a LOT so you may want to scale down to 1 or 2 eggplants, depending how many people you are serving.

3 medium eggplants

1/2 cup tahini

2 T lemon juice

1 minced garlic clove

1-1/2 tsp kosher slat

Za'atar, olive oil, and pomegranate molasses, to serve

1. Pierce each eggplant in a couple of places so it won't explode.

2. Broil for 35-40 minutes, turnin a couple of times, until very charred. Or grill for 20-30 minutes over high heat, again turning often.

3. Set in a strainer over the sink and allow to cool.

4. Remove the skin and place the eggplant flesh in a large bowl. Add the tahini, lemon juice, garlic, and salt, and whisk everything together.

5. To serve. place in a wide dish. Combine za'atar with olive oil (2 parts za'atar to 3 parts oil) and drizzle over the top. Drizzle over a bit of pomegranate molasses.  Can also add mint leaves and pomegranate seeds if you have them.