Prick eggplants with a fork. Microwave on high for 5 minutes.
Then place on a baking sheet and put directly under the
broiler. Char each side, rotating eggplant every 5 to 10
minutes until skin is blackened and blistered. Remove from
oven and cool 10 minutes.
Meanwhile cook the onion and garlic in a saucepan with a
couple of tablespoons of olive oil over medium low heat until
onions become translucent and begin to brown, stirring every
few minutes. Slit open eggplants and scoop out the flesh,
scraping the browned eggplant that is below the skin. Add to
the onion mixture and stir in tahini and lemon juice, plus 1/2
teaspoon of the smoked salt.
Adjust seasoning and texture with lemon juice, salt, and/or
water to taste. Serve at room temperature with fresh pita or
pita chips. Best when made a day ahead of serving.
Serving
Suggestions
Serve with pita bread or pita chips
Originally Submitted
12/26/2014
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