This is one of what will be a number of follow ups to the graduation party recipes. Baba Ganoush is one of those dishes that I love but I am learning it is just not a crowd favorite. I love the texture created by the mashed eggplants and the strong flavor of the garlic. When they are mixed together, I could just keep eating, and eating and eating. I seem to be alone on this one. Who out there likes Baba ganoush?
Ingredients (adapted from Food.com):
4 medium eggplants
3/4 cup tahini, plus more as needed
1 whole bulb of garlic
1/4 cup fresh lemon juice, plus more as needed
1 tsp ground cumin
salt, to taste
4 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley, for garnish
Wash and cut the eggplants lengthwise. Pierce the skin of the eggplants a number of times with a fork. Place in a baking dish and cover with water 1/2 way up the side of the eggplant. Bake in a 375 degree oven for an hour. At the same time, take a bulb of garlic, wrap in tinfoil and put it in the same oven as the eggplants. Let the eggplant cool. Once cooled, take a spoon and spoon out the flesh and put in a bowl. Mash the eggplants with a masher. Once mashed, squeeze the garlic into the eggplant mash. Finish by adding in the rest of the ingredients. Taste the result and add what ever you feel is needed. I added a little more olive oil and lemon juice to get the consistency and flavor. Sprinkle with the parsley. Enjoy!