Smoky Baba Ganoush

• medium eggplants↗3
• tahini (sesame paste)↗130 g
• coarse salt↗1 1⁄4 teaspoons
• lemon juice↗3 tablespoons
• garlic cloves, peeled and smashed↗3
• chili powder↗1⁄8 teaspoon
• olive oil↗1 tablespoon
• flat leaf parsley or cilantro leaf↗

Step-by-step instructions

1. 1

   Preheat the oven to 375F (190C).

2. 2

   Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.).

3. 3

   Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.

4. 4

   Remove from oven and let cool.

5. 5

   Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

6. 6

   Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs and with crackers, sliced baguette, or toasted pita chips for dipping.

7. 7

   Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.