Baba ghanoush is a Levantine dish of eggplant mashed and mixed with olive oil and various seasonings.
Ingredients:
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata
Directions:
Prepare a medium-hot fire in a grill.
Preheat an oven to 375 F.
Prick the eggplant with a fork in several places.
Place on the grill rack 4 to 5 inches from the fire.
Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, about 10 to 15 minutes.
Transfer the eggplant to a baking sheet.
Bake until very soft, 15 to 20 minutes.
Remove from the oven, let cool slightly.
Peel off and discard the skin.
Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste.
Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin.
Mix well.
Season with salt.
Taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl.
Spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley.
Place the olives around the sides.
Serve at room temperature with pita chips or wedges.