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Babba Ghanoush Hits: 2  
Babba Ghanoush
Submitted by: Chef Braddock
Babba Ghanoush
Date Added: September 7, 2008 Season: Any
Category: Appetizers Prep. Method: Other
Calories:   Dish Type: Other 
Serves: Cuisine: Indian
Prep. Time: 30 minutes     

1 large eggplant 
1/4 cup tahini, plus more as needed 
3 garlic cloves, minced 
1/4 cup fresh lemon juice, plus more as needed 
1 pinch ground cumin 
salt, to taste 
1 tablespoon extra-virgin olive oil 
1 tablespoon chopped fresh flat-leaf parsley 
1/4 cup brine-cured black olives, such as kalamata 
  1. Prepare a medium-hot fire in a charcoal grill and preheat an oven to 375F.

  2. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and or lemon juice, if needed.

  3. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature.

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Added On: September 7, 2008
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