Smoky Baba Ghanoush

photo and recipe from bonappetit.com

photo and recipe from bonappetit.com

Instructions

Ingredients

  • Arrange a rack in middle of oven and preheat to 450°. Place eggplants on a rack set in a rimmed baking sheet. Roast, turning eggplants every 15 minutes, until flesh is completely tender, about 1 hour. Let cool.

  • Set a colander over a bowl. Scoop out flesh and place in colander; discard skins. Let flesh drain, stirring occasionally, for 30 minutes.

  • Transfer eggplants to a medium bowl and mash with a fork. Stir in oil, garlic, tahini, lemon juice, paprika, cumin, and parsley. Season to taste with salt and pepper.

      *Serves 4

2 Imperfect eggplants

2 tablespoons extra-virgin olive oil

1/8 teaspoon finely grated garlic

1 tablespoon tahini (sesame seed paste)

1 tablespoon fresh lemon juice

1/4 teaspoon smoked paprika

1/8 teaspoon ground cumin

2 tablespoons chopped flat-leaf parsley

Kosher salt and freshly ground black pepper