Chef @cherylforbergrd got the inspiration for this Baba Ghanoush from Chef Sahd, who cooks for the Saudi royal family!
His addictive Middle Eastern eggplant dip is SUPER easy to whip up:
Makes 1 3/4 cups
1 large (1 to 1 ½ pound) eggplant
½ cup plain yogurt
¼ cup tahini
2 ½ tablespoons freshly squeezed lemon juice
1 ½ teaspoons minced garlic
1 ½ teaspoons ground cumin
1 teaspoon white wine vinegar
1 tablespoon finely chopped flat-leaf parsley
Cut off the stem end of the eggplant and pierce the skin with a fork to prevent it from bursting during cooking.
Preheat a grill or grill pan over medium heat. Place the eggplant directly on the grate. Grill, turning frequently to cook evenly, until very soft, 15 to 20 minutes.
Remove from the heat and let sit until cool enough to handle.
Peel and discard the eggplant skin. Remove the seeds (it’s OK if you don’t get them all) and cut eggplant into large chunks.
Combine the yogurt, tahini, lemon juice, garlic, 1 teaspoon of the cumin, and vinegar in a high-powered blender or food processor and blend until smooth. Add hot water a tablespoon at a time, as needed. Add the eggplant chunks and blend until very smooth. Season to taste with the remaining cumin and salt to taste.
Transfer the baba ghanoush to a bowl and garnish with the parsley.