Here is the promised recipe from the picture in the last post...
Place on a lightly oiled cookie sheet and roast at 475° until charred and soft all over (about 40 minutes):
Eggplant: 5 small or 2 large
Yellow onion: 1, coarsely chopped
Garlic: 1 whole head (cut off top, sprinkle with olive oil, and wrap in foil)
Remove from oven and place in a large glass bowl, covered with foil to trap moisture in while they cool.
When cool enough to handle, scrape insides of eggplants into a large food processor (or back into the glass bowl if you are using an immersion blender instead). The skins are bitter, so avoid getting any eggplant skin in your ganoush. Squeeze roasted garlic out of papery skin and add to eggplant along with the following ingredients, and pulse or blend until smooth:
Tahini: 1/3 cup
Parsley: 1 cup of leaves
Cumin: 2 teaspoons
Salt: 1 teaspoon (minimum, more to taste)
Pepper: 1 teaspoon
Lemon juice: 1 tablespoon
Olive oil: 1 tablespoon (minimum, more to taste)
I've found that this ganoush is best very fresh and served at room temperature...and to give it a little extra smokiness I like to char the eggplants before roasting them by rotating them over a flame and blackening the skins. Enjoy!
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