I like my Baba Ganoush super-smoky, and leave the eggplants on the stovetop for a good 10 to 15 minutes, but for most people, that�s probably too much. Five or so minutes, until the skin gets a bit charred, is probably right for most �normal� folks. If you have smoked salt, you can use that to give it another hit of smoked flavor, too.

Sometimes I add a pinch of ground cumin. If you do, please just add just a bit. Baba Ganoush shouldn�t taste predominantly of cumin, which can quickly overwhelm.

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Name: Baba Ganoush
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 3 medium-sized eggplants; 1/2 cup (130g) tahini (roasted sesame paste); 1 1/4 teaspoons coarse salt; 3 tablespoons freshly-squeezed lemon juice; 3 cloves garlic peeled and smashed; 1/8 teaspoon chile powder; 1 tablespoon olive oil; 1 half bunch picked flat-leaf parsley or cilantro l

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INGREDIENTS

3 medium-sized eggplants
1/2 cup (130g) tahini (roasted sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic ; peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
1 half bunch picked flat-leaf parsley or cilantro l

Servings

INSTRUCTIONS

1. Preheat the oven to 375F (190C).

2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don?t have a gas stove, you can char them under the broiler. If not, skip to the next step.)

3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they?re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.

4. Remove from oven and let cool.

5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.

Storage: Baba Ganoush can be made and refrigerated for up to five days

NOTES

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Baba Ganoush

3 medium-sized eggplants
1/2 cup (130g) tahini (roasted sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
1 half bunch picked flat-leaf parsley or cilantro l

1. Preheat the oven to 375F (190C).

3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they?re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.

4. Remove from oven and let cool.

5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.

Storage: Baba Ganoush can be made and refrigerated for up to five days

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Nutrition

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Serving Size: 1 Serving (8g)
Recipe Makes: 8 Servings

Calories: 7
Calories from Fat: 4 (57%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 364.1mg		13 %
Potassium 13.4mg		0 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.9g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7

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