Baba Ghanoush with Sautéed Onion

Name: Baba Ghanoush with Sautéed Onion
Yield: Serves 8 (Makes 2 cups)
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 1 , small onion, chopped fine; 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; 1/4 teaspoon, table salt; 1/4 teaspoon, black pepper; 2 tablespoons, 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

Scorching eggplant on the grill produces a smoky, creamy dish.

SERVES8 (Makes 2 cups)

TIME1½ hours, plus 45 minutes chilling

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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 grilled the eggplants directly over a hot fire until they were wrinkled and soft. To...

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