RECIPE
SPOTLIGHT HALAL RECIPE
FIRE-ROASTED BABA GHANOUSH
This is our favorite version for baba ghanoush. It's slightly smokey and has a mild, but rich flavor. Serve it at breakfast, lunch or alongside grilled meat at dinner. Baba ghanoush tastes great, is low carb, high fiber and is great for digestion.
Roast eggplants over your stove's gas burner. If you don't have a gas stove, broil them in your oven. Makes a family sized amount of baba.
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YOU'LL NEED...
2 firm eggplants/aubergines (choose those where the tops are still green)
virgin olive oil
1 clove garlic, finely diced -or- garlic powder
½ teas. ground cumin
sesame tahini
kosher salt or coarse sea salt. (These are lower in sodium and give a better flavor)
black pepper
paprika and/or some chopped cilantro (coriander greens) to garnish
aluminum foil
barbecue tongs
1. LINE the surface top of your stove with aluminum foil to aid cleanup.
2. USING your hands, LIGHTLY rub olive oil on the skin of the eggplants.
3. PUT gas burner on medium-low.
4. PLACE an eggplant directly over the flames.
5. ROAST until skin that's exposed to the flame blackens.
6. USING the barbecue tongs, gently turn eggplant to roast/blacken each part of the eggplant.
7. REMOVE from flame and place in a shallow bowl to cool.
8. HOLDING the eggplant by its stem, use a butter knife to scrape off the burnt skin, taking care not to remove
the eggplant's meat with it.
9. DEPOSIT the meat into a shallow bowl. Using two butter knives, cross-cut the eggplant until a fine but
chunky texture is achieved.
10. POUR in some tahina, and add all spices except for the paprika.
11. STIR.
12. SMOOTH surface. Sprinkle with paprika and/or cilantro and drizzle with olive oil.