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Eggplant: Spiced Baba Ganouj

Source of Recipe

Family Health Cookbook


List of Ingredients

2 large eggplants (1 1/4 lb. each)
3/4 teaspoon whole cumin seed (or ground cumin)
1 tablespoon tahini
1 medium plum tomato (seed and finely chop)
2 tablespoons fresh lemon juice
1 large clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped parsley
2 teaspoons extra virgin olive oil


Recipe

Preheat oven to 425ºF. Cut the eggplants in half lengthwise and score the flesh with a small knife in several places. Place cut side down on a lightly oiled baking sheet and bake until eggplant is very soft and starts to collapse, about 30-40 minutes. Meanwhile, toast cumin in a small skillet over medium heat, stirring frequently, until dark brown and fragrant, about 3 minutes. When cool, crush it with a mortar and pestle, or grind it in a spice grinder.

When eggplant is cool enough to handle, place halves flesh side up and, using a small spoon, scrape out and discard as many of the bitter seeds as possible. Scoop the rest of the flesh into a large bowl. Add the tahini and cumin, and use a large fork to mash the eggplant to a coarse puree. Stir in chopped tomato, lemon juice, garlic, salt and pepper. Can be refrigerated 3-4 days. Transfer to a bowl, sprinkle with parsley, and drizzle with the olive oil. Serve with flat bread, untoasted pita triangles, or crackers. Makes 3 cups.