Baba Ganoush

Instructions

1. Step 1

   Heat the oven to 240°C. Place the eggplants on a baking sheet and prick them several times with a fork.

   Ingredients used: 2.0 piece Eggplant

   Cookware: baking sheet, fork, oven

2. Step 2

   Roast the eggplants, turning them halfway through, until the skins are deeply browned and the flesh has completely collapsed.

   Timer: 40 min (fixed)

   Cookware: baking sheet, oven, tongs

3. Step 3

   Remove the eggplants from the oven and let them cool until safe to handle.

   Timer: 15 min (fixed)

   Cookware: baking sheet, tongs

4. Step 4

   Split the eggplants, scoop the flesh into a fine-mesh sieve set over a mixing bowl, and discard the skins. Let the flesh drain.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, fine mesh sieve, mixing bowl, spoon

5. Step 5

   Discard the drained liquid. In the mixing bowl, whisk together the tahini, lemon juice, garlic, salt, cumin, and 2 tbsp (30 ml) olive oil, then add the drained eggplant and mash until creamy but slightly textured.

   Ingredients used: 1.0 gr Cumin, 30.0 ml Extra Virgin Olive Oil, 4.0 gr Fine Salt, 8.0 gr Garlic, 45.0 ml Lemon Juice, 60.0 gr Tahini

   Cookware: fork, mixing bowl, whisk

6. Step 6

   Transfer the baba ganoush to a serving bowl. Drizzle with the remaining 1 tbsp (15 ml) olive oil and scatter the parsley over the top.

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 8.0 gr Flat-Leaf Parsley

   Cookware: serving bowl, spoon