Grilled Middle Eastern Baba Ghanoush

Recipe Ingredients

2 cups	396g / 13oz	Eggplants - (abt 1 lb total) (medium)
4		Garlic cloves - coarsely chopped
1/4 cup	59ml	Tahini (sesame seed paste)
1		Lemon - juiced
1		Handful fresh flat-leaf parsley - coarsely chopped
1/2 teaspoon	2.5ml	Ground cumin
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Chopped roasted pistachios - for garnish
		Pita bread - cut into wedges,
		For dipping

Recipe Instructions

Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them.

For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often. (If you prefer, roast the eggplants in a preheated 400 degree oven for 30 minutes.)

When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible.

In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth. Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree. Pour in the oil and pulse again to incorporate. Taste and adjust seasoning, as needed.

Pour into a serving bowl and garnish with chopped pistachios. Serve with pita wedges for dipping.

This recipe yields about 2 cups.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D56) - from the TV FOOD NETWORK

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