Baba ghanoush is an easy eggplant-based dish from the Levant. The name is Arabic and means “father of flirting”
Here is a recipe for the grill using Andrew’s garden eggplants:
2 eggplants (medium size to large)
1/2 Cup of tahini
1/2 Cup of lemon juice
4 Tbls of garlic powder
4 Tbls of sesame seeds
3 Tbls of olive oil
salt and pepper to taste
Smear vegetable oil on the eggplants and grill grates. Poke holes in the eggplants with a fork. Cook on the grill with the cover down at 400°F for about 40 minutes, occasionally turning the eggplants. It’s really hard to cook them too long. Take the eggplants off and put them in a pot of cold water. Remove the skin, which by the way, is rather tasty in itself off the grill. Put the insides in a bowl and combine it with the tahini, lemon juice, garlic powder, sesame seeds and salt and pepper. Mash them up, then puree them in a blender or Cusinart. Add the olive oil, let chill for two hours and enjoy with crackers or chips.