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Baba Ganooj--Middle East

Baba Ganooj--Middle East Categories: Import|Steven Raichlen|Barbecue|Dip|Lebanese
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Steven Raichlen

    2  eggplants, long and slender aboutr two pounds
    9  garlic cloves, 8 cut lengthwise and 1 minced
    2  scallions, white and green parts, trimmed and finely chopped
    3 tablespoons  tahini
    3 tablespoons  extra-virgin olive oil--or more to taste plus 1 tablespoon for serving
    3 tablespoons  lemon juice--freshly squeezed
      salt
      pepper

Grilled pita chips

Preheat the grill to high

Using the tip of a paring knife, make 8 small slits in each eggplant and insert a half clove garlic. Set the eggplants aside.

When ready to cook, place the eggplants on the hot grate and grill, turning with tongs, until the skin is charred all over and the flesh is very soft, 20 to 30 minutes; the eggplants will have lost their firm shape. Transfer the eggplants to a plate to cool.

Using a paringt knife, scraped the charred skin off the eggplants. Transfer the eggplant flesh to a food processor. Add the minced garlic, scallions, tahini, 3 tablepoons oil, 3 tablespoons lemon juice and salt and pepper and process until smooth. Taste for seasoning, adding salt, oil, or lemon juice as necessart; the mixture should be very tangy.

Spoon the baba ganooj into a serving bowl and drizzle with the remaining 1 tablespoon oil. Scoop up the dip with the pita chips.

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