When summer arrives, baba ganoush is a must-make dish. Roasted summer eggplant is blended with lemon juice, garlic, tahini and a combination herbs and spices. This dish would also be wonderful with grilled eggplant, giving the dip a smoky flavor. Baba ganoush is often served as a starter course with wedges of pita bread and a drizzle of olive oil.
1 large eggplant
2 tablespoons lemon juice
1 clove garlic, pressed
1 tablespoon parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed chili peppers
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons tahini
Preheat your oven to 425*F.
Wash and dry off your eggplant.
Prick it with a fork few times and place it on the lower rack that is covered with aluminum foil.
After 20 minutes, turn the eggplant and let it "roast" for additional 20 minutes.
If you have your grill hot and ready, you can grill the eggplant. Grilling will give Baba Ganoush nice smoky flavor.
If you are in a hurry, you can always microwave the eggplant.
Those who have gas oven, can char the eggplant over low flame, turning the eggplant frequently. There will be cleaning up to do afterwards, but the charred flavor is the best!
Cut the eggplant lenghwise and let it cool for a while. Discard the skin and scoop all the flash into a bowl.
Add all the remaining ingredients and mash with a potato masher to combine everything into a smooth mass.
Taste and add salt if needed.
Serve drizzled with extra virgin olive oil and toasted pita wedgies, or as a side dish.