Baba Ghanoush

Langkah-langkah

1. Warm up the grill to high heat. Pierce the eggplants several times with a sharp knife. Place on the grill and cover. Cook, turning occasionally until blackened all over and the eggplant skin is very soft (20 minutes or so). Remove from grill and cool.
2. Halve eggplants lengthwise. Scrape the flesh into a colander and let drain. Discard the skins.
3. In the bowl of a food processor, blend the tahini, lemon juice, garlic, cayenne, salt and pepper until smooth. Add the eggplant and continue to process until mixture is smooth.
4. Scoop into a serving dish. Drizzle with good olive oil and garnish with fresh parsley. Serve with fresh vegetables and pita bread.