BABA GANOUSH

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2 large eggplants
▢⅓ cup tahini
▢2 cloves garlic minced
▢½ teaspoon salt
▢½ teaspoon pepper
▢1 lemon juice of
Top top
▢2 tablespoon olive oil
▢1 tsp sumac optional


INSTRUCTIONS

Wash and dry the eggplants. Pierce the skin with a fork or a knife.
Turn on the gas stove and set it to high. (Directions for electric stove and roasting are in the notes)
Place the eggplants on the burners and char them. Flip every few minutes so the cook evenly on all sides. This would take about 15 minutes depending on the size of the eggplants. The eggplants are ready when the skin is charred and peeling and the flesh is soft and tender.
Place the eggplants in a bowl and cover with plastic wrap so they sweat and cool.
Once the eggplants have cooled completely, peel the skin and discard. If the skin is not coming off easily, peel the eggplants under running cold water.
Place the eggplants on a cutting board and chop them finely using a knife.
In a bowl, mix the chopped eggplant with tahini, minced garlic, salt, pepper and lemon juice. Cover and refrigerate for at least one hour.
Transfer the baba ganoush to a serving bowl, top with olive oil and sumac. Serve with pita chips, pita bread or lavash.

Источник: https://www.unicornsinthekitchen.com/baba-ganoush-recipe/