MySpace a place for friends

THE REAL BABA GANOOJ (ROASTED EGGPLANT DIP)
Source: Adapted from How to Grill, pg. 366
Method: Roasting in embers
Serves: 6 to 8 as an appetizer

2 cylindrical eggplants (about 1 pound each)
6 garlic cloves, each cut into 3 or 4 lengthwise wedges
3 tablespoons tahini
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice, or more to taste, plus
lemon wedges for serving
1/2 teaspoon coarse salt, or more to taste
1/2 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
Lettuce leaves
Hot paprika
Grilled Pita Bread, for serving (pg. 189)

With a paring knife, make small slits in the eggplants and insert the garlic.

Build a fire using large charcoal or wood; let it burn down to embers.

When ready to cook, place the eggplants directly on the embers, raking any loose coals around them with a grill hoe or tongs.
Grill until the skins are charred all over and the flesh is very soft,
15 to 20 minutes in all, turning frequently with tongs. Transfer the eggplants to a plate to cool.

Peel the burnt skin off the eggplants. (Don’t worry about removing every last bit.) Coarsely puree the eggplants with their garlic in a food processor. Add the tahini, 2 tablespoons of oil, the lemon juice, salt, and pepper. Taste for seasoning, adding salt or lemon juice as necessary; the mixture should be very flavorful. Add the parsley and process in short bursts, just to mix. Spoon the dip into a small bowl lined with lettuce leaves, drizzle with the remaining 1 tablespoon of oil, and sprinkle with paprika. Serve with lemon wedges and Grilled Pita Bread.
<a target="_blank" rel="nofollow" href="http://www.primalgrill.org/season2/Recipes/208_