Recipes : Babaganoush : Food Network

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Babaganoush
2006, Ellie Krieger, All rights reserved

Ingredients
1 large eggplant (about 1 pound)
1 glove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons lemon juice

Directions
Preheat oven to 450 degrees F.

Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it
is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it
around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the
eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process
the eggplant until smooth and transfer to a medium bowl.

On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until
it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and
lemon juice. Season with more salt, to taste. Garnish with additional parsley.