Preheat the oven to 400°F / 200°C. Heat a grill or grill pan to medium-high heat. Using a fork, prick eggplant six to eight times. (This will keep the eggplant from exploding when it cooks.) Place eggplant on grill to char skin, turning two or three times, 10 to 15 minutes. When skin starts to easily peel away, it is charred well.
Using tongs, transfer eggplant to a baking sheet and finish cooking in the oven until very soft, 15 to 20 minutes. To test doneness, stick a bamboo skewer into center of widest part of eggplant and if it easily slides in without resistance, it is cooked through. Remove eggplant and let sit at room temperature until cool enough to handle. Peel away skin and discard.
Cut peeled eggplant into pieces to fit into a food processor or blender. Add garlic, tahini, lemon juice, cumin and salt, and blend until smooth. Scrape baba ghanoush into a shallow serving bowl and using a spoon, make a well in center. Drizzle olive oil over top and in center well. Sprinkle with fresh parsley. Serve with warm pita wedges or veggies, or use on a sprouted Ezekial tortilla to make a wrap.
Kindly Submitted by “Eating Bird Food”
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