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Grilled eggplant puree and tahini - baba ghannouj
Introduce
Ingredient
Food ration :
4 personsCooking time :
40 minutes
2 cloves
garlic, crushed
1/4 cup
tahini, sesame paste
1/4 cup
lemon juice
1 teaspoon
salt
1 tablespoon
parsley, chopped
1 tablespoon
pomegranate seeds, optional
Cooking instructions
* Step 1
Cut the eggplants in half (lengthwise) and place on a broiler pan (cut side down).
* Step 2
Put under a broiler until the outside skin is charred black and the pulp inside soft. You can test for its readiness by inserting a knife or fork to see if it passes through easily.
* Step 3
Once it is cooked you can easily peel off the skin. Discard the skin.
* Step 4
Place the eggplant pulp in a bowl and let it cool for 1 hr in the refrigerator. After cooling, some water might sweat out of the eggplant pulp; discard the extra liquid before using.
* Step 5
In a food processor, blend together the eggplant, crushed garlic, tahini, lemon juice and salt. Make sure to have the processor on slow mix.
* Step 6
Adjust salt, lemon or tahini according to taste.
* Step 7
Serve in a shallow dish with a drizzle of olive oil and pita bread.
* Step 8
Garnish with chopped parsley or fresh pomegranate seeds.
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