Recipe

Babaganoush (my Doctored Version) Recipe

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Ingredients

Directions

Step #1 1.
Step #2 Heat oven to 425'.
Step #3 Place each eggplant directly over the flame of a gas burner or under a broiler, turning every once in awhile until skin is lightly charred, 8 to 10 mins.
Step #4 Transfer to a baking sheet and roast for about 30 mins, or until the eggplants have shriveled and feel very soft all over when pressed.
Step #5 let this sit until cool enough to handle.
Step #6 2.
Step #7 Slit each eggplant open & remove seeds (don't worry if you miss a few).
Step #8 Scrape flesh from skin with a table knife & transfer to a large bowl.
Step #9 It's okay if some charred skin is included.
Step #10 Discard skin & seeds.
Step #11 3.
Step #12 Mash eggplant with a fork or whisk untl it is fairly smooth but still has a few lumps.
Step #13 Mix in garlic, tahini, & lemon juice.
Step #14 Add salt & pepper.
Step #15 Adjust flavors as desired.
Step #16 Garnish baba ghanoush with sliced parsley & serve at about room temp.
Step #17 Martha Stewart Living/August/94 Scanned & fixed by Di Pahl.
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