Baba Ganoush is a Middle Eastern spread/appetizer that has made fame in the U.S, following its better known relative, the hummus. Baba Ganoush is a spread made from pureed roasted eggplant and tahini paste. In Baba Ganoush, the eggplant is literally burned on the grill, which gives this dish its special smoky, burned, distinctive flavor. You may also grill the eggplant in the oven, but burning them on the grill gives them the burned aroma from the fire, which makes a big difference.
2 medium grilled eggplants
½ cup raw tahini paste
1 clove garlic, crushed
¼ cup lemon juice
¼ – ½ cup water
salt
Use the grilled eggplant when it is at room temperature. Scoop the meat out of the skin onto a cutting board and chop very thinly to a puree consistency.
In a bowl, mix the eggplant puree with the tahini, crushed garlic, lemon juice, salt and ¼ cup water. If the spread is too thick, add a little bit more water and mix well.
I like to add chopped parsley to my Baba Ganoush, for additional brightness.
