Roasted Eggplant Baba Ganoush with Mint and Sumac

Directions Print

1. For the eggplant, place the eggplant on the grill or the range and char the skin. This will give the eggplant a smoky flavor. Cool the eggplant and peel off the skin. Place the eggplant pulp in a food processor and purée. Add the tahini, salt and pepper to taste, drizzling in the oil as needed to emulsify. This can be served hot or cold, but for this dish, it will be hot.
2. To plate, place the purée on a plate or board, and garnish with mint, fried garlic, olive oil, and sumac. Serve with pita or pita chips.