Baba Ganouj
1 large firm eggplant (about 1 1/3 pounds), cut in half lengthwise
Olive oil
1 tablespoon tahini
4 cloves garlic, finely chopped
1/8 cup minced shallots (you can substitute any onion or scallion)
1/4 cup fresh lemon
2 tablespoons olive oil
Salt and freshly ground pepper
1/4 teaspoon cayenne pepper
2 tablespoons finely chopped cilantro
Olive oil
Preheat grill. Brush flesh of the eggplant with olive oil and season with salt and pepper to taste. Grill flesh-side down for 15 to 20 minutes, turn over and grill an additional 15 minutes, or until soft. Let cool slightly and remove the flesh with a large spoon and puree in the food processor. I like to let a little burned skin into the mixture to get more of the smoky taste.
In a large bowl, mix the tahini, garlic, shallot, lemon juice, olive oil, salt, pepper, cayenne, cilantro together until combined. Fold in the eggplant and reseason with salt and pepper and more lemon juice if necessary.
I usually make this and the hummus at least one night in advance to let the flavors blend and to save time.
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