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Baba Ganoush

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Egg plant (aubergine) 1
Tahini, plus more as needed 1/4 cup
Garlic minced 3 cloves
Fresh lemon juice, plus more as needed 1/4 cup
Ground cumin 1 pinch
Salt to taste
Extra virgin olive oil 1 tablespoon
Chopped fresh flat-leaf parsley 1 tablespoon


  • 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.

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  • Place the eggplant flesh in a food processor.

  • Using a knife, 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.

  • Serve at room temperature.

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