Incredible baba ganoush by chef Billy Parisi

INGREDIENTS 

• 2 large eggplant, 1.3 KG

• ¼ cup garlic confit

• ¼ cup tahini

• juice of 1 lemon

• 1 teaspoon ground cumin

• ¼ teaspoon cayenne

• ¼ cup garlic confit oil

• sea salt to taste

INSTRUCTIONS

• Preheat the grill to high heat 200-230 degrees c.

• Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.

• Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.

• Add the eggplant to a food processor and process on high speed until smooth.

• Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.

• While processing on high speed slowly drizzle in the olive oil until mixed in.

• Serve and optional garnishes of olive oil, cayenne, and chopped parsley.

Great on Lebanese bread smeared with avocado and feta.