Baba Ghannouj

Name: Baba Ghannouj
Total time: PT0D0H0M
Yield: makes About 4 Cups
Ingredients: 2 (2-lb.) eggplants; 1 large clove garlic, peeled and minced; 2 tsp. ground cumin; Juice of 1 lemon; 5 tbsp. extra-virgin olive oil; Salt and freshly ground black pepper; 1 ⁄ 4 cup finely chopped fresh parsley

Serves
makes About 4 Cups

SAVEUR

The eggplant came to the Mediterranean from India about 1,500 years ago; this is an Egyptian version of an eggplant dish eaten all over the Middle East. Serve with toasted pita, if desired.

Ingredients

2 (2-lb.) eggplants
1 large clove garlic, peeled and minced
2 tsp. ground cumin
Juice of 1 lemon
5 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
¹⁄₄ cup finely chopped fresh parsley

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Instructions

Step 1

Preheat broiler. Prick eggplants all over with a fork, and char under broiler (or over gas flame), turning, until skin is blackened and pulp is soft, about 25 minutes.

Step 2

When eggplants are cool, cut in half and scrape pulp into a food processor. Add skin of one eggplant, garlic, cumin, lemon juice, and oil. Pulse until blended but not smooth. Season with salt and pepper; stir in parsley and serve.