Baba Ganouj Recipe
- 2 (1 pound) eggplants
- 4 cloves garlic, unpeeled
- 1/4 cup lemon juice
- 2 tablespoons tahini
- 1 1/4 teaspoons salt
- Garnish:
- Extra-virgin olive oil
- Ground sumac
- Preheat grill to high.
- Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
- Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.
