Lebanese: Baba Ganoush (Eggplant Tahini)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

Ingredients:

• 2 medium “Italian” eggplants (or small “American” eggplants)
• ½ cup olive oil (approx), more for drizzling
• ½ cup Ladolemono dressing
• ¼ cup tahini
• ½ cup parsley, chopped
• Salt and pepper to taste
• Lemon juice (to taste)
• Paprika for garnish (optional)
• Olives for garnish (optional)
• Pita and veggies, for serving

Procedure:

1. Slice eggplant vertically (about 5 slices per eggplant, discard the 2 end slices); tip: make the center cuts thick, but make the end cuts very thin since they will be discarded
2. Brush one side of each eggplant slice with olive oil, grill with oiled side down for about 5 minutes (or until slightly charred)
3. Brush other side of eggplant, then flip and repeat
4. Or: broil eggplant in oven until soft
5. Place grilled eggplant in a strainer over a bowl and let stand for 20 minutes to remove excess water and to cool; remove skin
6. Blend eggplant flesh, tahini, parsley, and dressing in a blender until smooth; tip: use the low setting, drizzle in additional olive oil as needed
7. Add salt, pepper, and more lemon juice (if needed)
8. Transfer to a serving bowl, drizzle with additional olive oil, garnish with paprika and pitted kalamata olives (if desired)
9. Serve with pita and veggies