Baba Ghanoush / Paralia, Miami

The Chef: John Iatrellis The Restaurant: Paralia, Miami The Dish: Baba Ghanoush Ingredients: 4 ea – Raw eggplant 1/4 cup – EVOO 1/3 cup – Tahini 1-2 cloves – Roasted garlic 2 1/2 tbsp – Lemon juice 1/1 tsp – Cumin 1/2 tsp – Aleppo pepper 2 tsp – Sumac 1 tsp – Salt 1 tbsp – Parsley leaves Method of Preparation: Prick the entire surface of each eggplant with a fork. Fire-roast the eggplant until the skin is charred and the flesh is white. Carefully halve the eggplant lengthwise and scoop out the pulp with a spoon, keeping the charred skin separate. Place the eggplant pulp in a hotel pan. Add the parsley leaves, roasted garlic, cumin, Aleppo pepper, sumac and salt. Blend. Drizzle in the tahini. Drizzle in the lemon juice. Drizzle in the EVOO and blend. Paralía (The Ritz-Carlton Key Biscayne, Miami) 455 Grand Bay Dr S, Key Biscayne, FL 33149 (305) 365-4500 Join our Newsletter for the latest news right to your inbox Email address Submit