¼ cup sliced scallions
Kosher salt
Date molasses (optional)
To make the baba ghanouj, start by making a garlic confit. Drop
the garlic cloves in a small pot and cover with enough oil to
submerge. Cook on low for about 30 minutes, until the garlic is
tender and slightly brown. Remove from the oil and save the oil
for another use.
Meanwhile, lay a sheet of aluminum foil in a cold skillet and
place the eggplant, cut side down, on top of the foil. Wrap the
foil around the eggplant and then place another heavy pan on top.
Turn the heat on to medium and cook for approximately 15
minutes, until the eggplant* is tender to the touch. Remove from
the pan and allow to cool slightly.
Unwrap the eggplant* and rub the exposed skin with some
lemon juice. Now scoop out the flesh into a food processor or a
blender and add the garlic confit, another squeeze of lemon juice,
the tahini, the honey, and a pinch of salt and pepper. Blend until
you have a smooth puree. There you have it: baba ghanouj.
To fancy it up, grill the bread on a grill or under the broiler.
Brush with some olive oil, then top with a good helping of the
baba ghanouj. In a separate bowl, combine the citrus supremes,
chili, herbs, and scallions with a splash of olive oil and lemon juice
and salt to taste. When it tastes great, pile on top of the
bruschettas and, if you have it, drizzle with date molasses.