Baba Ghanoush, Oven Method

Name: Baba Ghanoush, Oven Method
Yield: Serves 8 (Makes 2 cups)
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 2 pounds, eggplant (about 2 large globe, 5 medium Italian, or 12 medium Japanese), each poked uniformly over surface with fork to prevent bursting; 1 tablespoon, lemon juice; 1 small clove, garlic, minced; 2 tablespoons, tahini paste; 1/4 teaspoon, table salt; 1/4 teaspoon, black pepper; 1 tablespoon, extra-virgin olive oil, plus extra for serving; 2 teaspoons, chopped fresh parsley leaves

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Appears in Cook's Illustrated July/August 2001

Cooking eggplant in a scorching-hot oven produces a smoky, creamy dish.

SERVES8 (Makes 2 cups)

TIME1¾ hours, plus 45 minutes chilling

WHY THIS RECIPE WORKS

For a baba ghanoush recipe that would fulfill its potential as a dip full of redolent, smoky eggplant flavor and brightened with garlic and lemon juice, we cooked the eggplants in a very hot oven until they were wrinkled and soft. To avoid ...

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