1 medium eggplant
1 ½ tablespoons roasted sesame tahini
1 clove garlic, crushed
1 teaspoon salt
1 lemon, juiced
Cumin or paprika
Rinse the eggplant and pierce the flesh with a fork in several places. Grill above coals or broil it in the oven in a roasting pan, on the second or third rack from the open flame—close enough to burn the outer layer but also to allow the meat to cook. Rotate the eggplant every 5-10 minutes for 20-30 minutes as the skin begins to burn and flake.
Cook until the eggplant is charred all around, the meat is soft, and it has collapsed on itself. Remove from the oven and let cool.
When it is cool enough to handle, peel off the charred skin and let the rest of the eggplant drain in a colander.
In a medium mixing bowl, combine the eggplant with the tahini, garlic, ½ teaspoon of salt, and the juice from half a lemon, mashing the mixture with a fork until everything is thoroughly mixed. The texture should be stringy but smooth, with few lumps. Add the rest of the lemon juice and salt to taste.
Baba ghanoush can be eaten immediately at room temperature, but it’s best to make it several hours or up to 2 days in advance to allow the flavors to mingle. If you're saving it for later, refrigerate the mixture in a covered container.
When you’re ready to serve, spread the baba ghanoush in a shallow dish. Drizzle the top with olive oil and sprinkle with either powered cumin or paprika. Serve with corn chips or triangles of pita bread as an appetizer or side dish with salad, falafel, or other complementary dishes.
© 2019 Omega Institute for Holistic Studies