Baba Ganoush

Baba Ganoush

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

 

Directions

 

Prepare a medium-hot fire in a charcoal grill.

Preheat an oven to 375°F.

Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.

Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.

Remove from the oven, let cool slightly, and peel off and discard the skin.

Place the eggplant flesh in a bowl.

Using a fork, mash the eggplant to a paste.

Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.

Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.

Drizzle the olive oil over the top and sprinkle with the parsley.

Place the olives around the sides.

Serve at room temperature.