Here is my modification-
3 medium-sized eggplants ( I used two large)
1/2 cup (130g) tahini (roasted sesame paste) (I used just toasted sesame seeds)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice (store bought)
3 cloves garlic, peeled and smashed (2 t pre-chopped)
1/8 teaspoon chile powder (omitted)
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leaves (1 t coriander)
1. Preheat the oven to 375F (190C).
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. 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. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth. (Vitamix)
6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.
Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.
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