Baba Ganoush — Smoky Eggplant Paste

• medium eggplants↗2
• first-press olive oil↗40 мл ml
• ground coriander↗¼ ч. л. tsp
• ground cumin↗¼ ч. л. tsp
• tahini↗2 ст. л. tbsp
• large lemon↗1

  juiced

• parsley↗½ маленький пучок

  finely chopped

• lavash or pita↗

  for serving

Step-by-step instructions

1. 1

   Preheat the grill to maximum temperature. Place the eggplants on a tray and roast for 35–40 min until they become soft, charred and develop bubbles, turning them with tongs halfway through. Remove and let cool completely.

2. 2

   When the eggplants are cool enough to handle, carefully peel off the charred skin and discard it. Transfer the flesh to a large bowl of a food processor, add 30 ml olive oil, ground coriander, cumin, tahini, lemon juice and half the parsley. Season to taste and pulse 3–4 times until you obtain a coarse, textured paste.

3. 3

   Transfer the finished paste to a serving bowl, drizzle with the remaining oil, sprinkle with the remaining parsley and serve with warm lavash or pita.