Baba Ganouj

Baba ganouj is one of our desert island spreads. It’s one of my favorite tastes of summer. I love the nutty, slightly bitter flavor of tahini, so I usually end up adding more. Go easy if it’s not something you eat often.

Makes 2 cups

INGREDIENTS

2 pounds eggplant (about 2 medium eggplants)

1 garlic clove, minced

¼ cup tahini

2 tablespoons lemon juice

2 tablespoons virgin olive oil

¼ cup parsley leaves, chopped

METHOD

Char the eggplant. Pierce each eggplant several times with a fork (so they don’t burst). Char them until completely blackened. You can do this on the grill, over an open flame on a gas stove, or under the broiler. Tongs are your friend. Let them cool and drain into a colander positioned over a bowl.

Scoop out the flesh. Discard the charred skin and any large sections of seeds. Place the flesh in a medium mixing bowl and mash with a whisk.

Mix. Whisk the eggplant with the lemon, tahini, parsley, and garlic. Slowly drizzle in the olive oil to emulsify. Season to taste with salt. Serve with a generous drizzle of olive oil.