Baba Ghanoush
serves 2-4
There are countless variations on this standard Middle Eastern salad. We like to roast the eggplants first; it gives this dish a nice smoky flavor.
2 small eggplants, cut in half lengthwise
1 tablespoon olive oil for roasting eggplants + 1/4 cup or less for mixture
1/2 cup pine nuts
1/4 cup tahini
1/4 cup fresh lemon juice
1 clove garlic, minced
1/2 cup chopped fresh parsley
prep: 10 minutes
total: 1 hour 10 minutes
large baking sheet
small baking sheet
food processor
1. Preheat the oven to 400F. Cover a baking sheet with aluminum foil. Drizzle the eggplants with olive oil and put them cut side-down on the baking sheet. Roast them until they are very soft, 45-60 minutes.
2. Once the eggplants are done, remove them from the oven and set aside until they're cool enough to handle.
3. Spread the pine nuts on a small baking sheet and toast them in the 400F oven for 2-3 minutes.
4. When the eggplants have cooled, scoop out the insides and add them to a food processor. Add the pine nuts, tahini, lemon juice and garlic. Pulse it all until smooth, adding olive oil as you go to thin it out and get the right consistency. Pour the mixture into a bowl, stir in the parsley and season to taste with salt and pepper.
2. Once the eggplants are done, remove them from the oven and set aside until they're cool enough to handle.
3. Spread the pine nuts on a small baking sheet and toast them in the 400F oven for 2-3 minutes.
4. When the eggplants have cooled, scoop out the insides and add them to a food processor. Add the pine nuts, tahini, lemon juice and garlic. Pulse it all until smooth, adding olive oil as you go to thin it out and get the right consistency. Pour the mixture into a bowl, stir in the parsley and season to taste with salt and pepper.
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