by Pierre S. Aoukar, MD
Posted: February 27
2 large eggplants
1/4 c. Tahini
Juice of 2-3 large fresh lemons
2 medium cloves fresh garlic, finely crushed
¾ tsp. sea salt
Optional: Extra-virgin olive oil
1. Over an open flame (I use my stovetop), roast eggplants on all sides until completely wilted and charred. The smoke and aroma will fill your house, so make sure your kitchen is well ventilated or grill the eggplants (whole) outside. Place the eggplants in a paper bag until cool. This will make them easier to clean. Once they are cooled, discard the stem and all the skin. If the seeds are large and overly abundant, discard them, since they will be bitter (if this is the case you will want to use one more eggplant). Otherwise use the whole eggplant.
2. Using a wooden pestle or potato masher or fork, mash the eggplant like you would a potato into a fine stringy pieces. Do not use a food processor or blender (this will create a runny Baba). Add the remainder of the ingredients and stir until they are all blended. Adjust the lemon juice according to your taste. In addition, to cut down on the fat content you can make this dish without tahini. Garnish either dish with a little extra virgin olive oil.
Baba Ganoush, The Recipes of Dr. Aoukar