<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4HZR9J_1GzWZJc500" alt="https://img.particlenews.com/image.php?url=4HZR9J_1GzWZJc500" width="960" height="540" >The Chef: John IatrellisThe Restaurant: Paralia, MiamiThe Dish: Baba GhanoushIngredients:<ul><li>4 ea – Raw eggplant</li><li>1/4 cup – EVOO</li><li>1/3 cup – Tahini</li><li>1-2 cloves – Roasted garlic</li><li>2 1/2 tbsp – Lemon juice</li><li>1/1 tsp – Cumin</li><li>1/2 tsp – Aleppo pepper</li><li>2 tsp – Sumac</li><li>1 tsp – Salt</li><li>1 tbsp – Parsley leaves</li></ul>Method of Preparation:<ul><li>Prick the entire surface of each eggplant with a fork.</li><li>Fire-roast the eggplant until the skin is charred and the flesh is white.</li><li>Carefully halve the eggplant lengthwise and scoop out the pulp with a spoon, keeping the charred skin separate.</li><li>Place the eggplant pulp in a hotel pan. Add the parsley leaves, roasted garlic, cumin, Aleppo pepper, sumac and salt. Blend.</li><li>Drizzle in the tahini.</li><li>Drizzle in the lemon juice.</li><li>Drizzle in the EVOO and blend.</li></ul>(The Ritz-Carlton Key Biscayne, Miami)455 Grand Bay Dr S, Key Biscayne, FL 33149(305) 365-4500</div></body>

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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...

Baba Ghanoush / Paralia, Miami

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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 eggpla

Baba Ghanoush / Paralia, Miami

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