BABA GHANOUSH (ROASTED EGGPLANT DIP)
About 3 ½ cups
For a smoky flavor, broil the eggplants or grill on an open flame until collapsed and blackened all over. After having a particularly fine rendition at a local restaurant, we asked the proprietor for his secret. “Jarred, roasted eggplant,” he replied, to our surprise. We’ve been stocking it in our pantry ever since. It is available at most Mediterranean and Eastern European grocery stores. Just drain it of any liquid and substitute 3 cups of it for the fresh eggplant in this recipe.
Preheat the oven to 400°F. With a paring knife, pierce in several places each:
- 3 large eggplants (about 4 pounds)
Place on a baking sheet and roast until they are dark mahogany in color and very soft, 45 to 60 minutes. Let stand until cool enough to handle. Split the eggplants, scoop the flesh into a colander, and allow to drain for 20 minutes. Transfer to a food processor and add:
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 to 2 garlic cloves, chopped
- 1 teaspoon salt
- (½ teaspoon ground cumin)
Pulse until smooth. Taste and adjust the lemon juice and salt. Transfer to a shallow serving bowl and garnish with:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped parsley
- (A dusting of paprika)
Serve with:
- Warm pita bread