Beach Watchers Cookbook

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Baba Ghanoush

preheatPrepare a medium-hot fire in a grill**.
Also, preheat oven to 375.

1 large eggplantPrick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin.

Mash the eggplant to a paste (using a fork in a bowl, or a food processor).

1/4 c tahini
2 garlic cloves
1/4 c lemon juice
Add the tahini, 2 minced garlic cloves, the lemon juice and mix well. Season with salt, then taste and add more tahini or lemon juice, as needed.

1/4 cup plain yogurtTransfer mixture to serving bowl. Add yogurt and mix well.

extra virgin olive oil
flat-leaf parsley
Use the back the back of a spoon to form a shallow well. Drizzle one tablespoon extra virgin olive oil over the top and sprinkle with 1 Tbs chopped fresh flat-leaf parsley.

Serve at room temperature.

** You may bake in an oven as an alternative to using the grill. Preheat the oven to 500 degrees. Place the eggplant on a cookie sheet and bake for 15 to 20 minutes until the flesh is very soft.

Adapted from this Williams-Sonoma web site recipe

Monem Mahmoud Abdel


Island County Beach Watchers <-- 2016 --> Sound Water Stewards of Island County