Baba ghanoush….eggplant with tahini
by goodnessis
This dish is a combination of two strong flavours: the smoky one of the aubergines, and the strong taste of tahini sharpened by lemon. This is a dish made entirely on taste. To cook the eggplant, I cook it over the stove-top gas flame. Use a wire rack over the flame to keep the eggplant from being too close (If you don’t have a gas stove, blacken under the broiler/grill). Cooking it directly over the flame, gives it a deep and smoky flavour that you would not get when grilling.
1 large eggplant
1/2 cup of good quality tahini paste
juice of one lemon, or less to taste
salt
a handful of finely chopped fresh parsley
4 small cherry tomatoes, finely chopped
1 heaped tab of feta, crumbled (optional)
Cook the aubergine over a gas flame until it is blistering and black, and the flesh feels soft and juicy. Put on a rack and rotate every 5-7 minutes. This usually takes 20-30 minutes. Allow to cool slightly and peel away the charcoaled skin.
Place the aubergine flesh in a bowl. Allow it to sit for a few minutes to allow the juice to leak out and drain away. This liquid is rather bitter, so discard it. Mash flesh with a fork, add the lemon juice, tahini, and salt. Taste and add more salt, lemon juice, or tahini if you think necessary. Add the fresh parsley and the finely chopped tomatoes. Another yummy addition is to mix in a heaped tablespoon of crumbled feta while mixture is still warm. Drizzle the top generously with olive oil and garnish with toasted pine nuts. Delicious served with fresh sour dough bread or chunky vegetables to scoop up the aubergine.
Goodness shared from Stacey
