Baba Ganoush - The Best In The World!

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 large eggplant
• 1/4 cup tahini, plus more as needed
• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice, plus more as needed
• 1 pinch ground cumin
• salt, to taste
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/4 cup brine-cured black olives, such as kalamata

Recipe

• 1 prepare a medium-hot fire in a charcoal grill.
• 2 preheat an oven to 375°f.
• 3 prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
• 4 grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
• 5 transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
• 6 remove from the oven, let cool slightly, and peel off and discard the skin.
• 7 place the eggplant flesh in a bowl.
• 8 using a fork, mash the eggplant to a paste.
• 9 add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
• 10 season with salt, then taste and add more tahini and/or lemon juice, if needed.
• 11 transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
• 12 drizzle the olive oil over the top and sprinkle with the parsley.
• 13 place the olives around the sides.
• 14 serve at room temperature.