Baba Ghanoush
A smoky Syrian eggplant dip blended with garlic, lemon juice, tahini, olive oil, yogurt, and herbs, ideal as a side or dip.
Pasos
- 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the eggplants several times with the tip of a knife.
- 2
Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes.
- 3
Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
- 4
When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 to 10 minutes.
- 5
Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes.
- 6
Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
- 7
Cover bowl with plastic wrap and refrigerate until completely chilled.
- 8
Stir in mint and parsley, and taste to adjust seasonings before serving.
