Chunky Baba Ganoush

Appetizers

Servings: 3 cups

Author: Susan

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Ingredients

2 lbs eggplants
4 Tbsp tahini
4 Tbsp lemon juice
2 cloves garlic, finely minced or pounded into a paste with pinch of salt
¼ tsp cumin (optional)
salt to taste
2 Tbsp chopped fresh parsley leaves (optional) for garnish
olive oil (optional) for garnish

Instructions

Preheat grill to medium. (see notes)
Pierce eggplants and put directly over heat source. Cook, turning occasionally, 35-40 minutes or until tender and well charred.
Place cooked eggplants in colander and cover with towel or foil until cool enough to handle. Peel and discard the skins, cut off the stems, and let eggplants drain in colander for 15-30 minutes.
While the eggplants are draining: Mix together in a medium-sized bowl the tahini, lemon juice, garlic and cumin (if using). Set aside until ready to use.
Mash the roasted and drained eggplant into the tahini mixture with a fork or your hands until smooth but with some texture. Add salt to taste.
When ready to serve, add a drizzle of olive oil and sprinkle with parsley (if using).
If not using right away, cool to room temperature, cover or place in airtight container, and refrigerate.

Notes

You can also broil the pierced eggplants on a foil-lined baking sheet placed on the middle rack of the oven for 2 minutes on each side. Then, keeping eggplants in oven, turn off broiler, turn on oven to 375° F. and roast 25-20 minutes, or until very soft. Proceed to Step 3 of instructions.