Baba Ganoush
- 3 medium-sized eggplants
- 1/2 cup (130g) tahini (roasted sesame paste)
- 1 1/4 teaspoons coarse salt
- 3 tablespoons freshly-squeezed lemon juice
- 3 cloves garlic, peeled and smashed
- 1/8 teaspoon chile powder
- 1 tablespoon olive oil
- a half bunch picked flat-leaf parsley or cilantro leaves
- 1. Preheat the oven to 375F (190C).
- 2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don't have a gas stove, you can char them under the broiler. If not, skip to the next step.)
- 3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they're completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
- 4. Remove from oven and let cool.
eggplants, tahini, coarse salt, freshlysqueezed lemon juice, garlic, chile powder, olive oil, parsley
Taken from www.epicurious.com/recipes/member/views/baba-ganoush-50038199 (may not work)