Baba Ganoush
Ingredients
2 large eggplants
1 garlic clove, minced
1/4 cup tahini
1/4 cup extra virgin olive oil
1 lemon, juiced
1/4 cup chopped parsley, plus more for garnish
1/4 tsp red chili flakes
1/2 cup cherry tomatoes, diced
2 scallions or 1/4 small onion, diced
1/2 tsp sumac (optional)
salt, to taste
pepper, to taste
toasted pine nuts, for garnish
Directions
Preheat oven to 425°F.
Cut the eggplants in half. Brush all over with olive oil and place flat side down on a foil or parchment paper lined sheet. Pierce in several places with a fork. Bake for 30-40 minutes, or until the eggplant is very soft and cooked through. (see note 1 for open flame instructions)
Once cooled, scoop out the flesh of the eggplant and place in a colander. Allow water to drain out for 10-15 minutes.
Transfer the eggplant to a mixing bowl and mash to a smooth consistency with a fork. Add in olive oil, minced garlic, tahini, lemon juice, parsley, red chili flakes, chopped cherry tomatoes, scallions, salt and pepper. Combine until well mixed.
Top with toasted pine nuts and sprinkle a little sumac all over. Drizzle it with more extra virgin olive oil, and serve.
