Baba Gannough (Eggplant with Tahinah Dip)
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Serves 8-10
 2 large eggplants
1/4 bunch parsley (1 cup), stems removed 3/4 cup tahinah paste 1/2 tspn cumin 4 medium garlic cloves 1/2 tsp salt 1 tsp vinegar 1/4 cup lemon juice about 2 lemons Olive oil for garnish Parsley for garnish Preheat broiler, cut an x in eggplant and broil for about 2 minutes till charred and very soft (don't burn). See picture below. Set aside in a bowl and let cool. Once cooled scoop out meat with a small spoon and save any juices. Discard outer skin. Add parsley, tahinah, cumin, garlic, salt and vinegar to a food processor and pulse (4-6) to incorporate. With a spatula clean sides of food processor and add eggplant and any juices. Add lemon juice and give a couple more pulses till all is combined. This last step can also be done with a fork for a chunkier dip. Plate baba gannough, run a well down the middle with the back of a small spoon, drizzle olive oil and garnish with parsley. Serve along side lamb or kouftah/kebab, have pita bread on hand.  |
