Baba Ghannoush
Right up there in the running as the emblematic middle-eastern dish with hummus, is distant relative, baba ghannoush.
Ingredients
- 3 eggplant medium (about 3 pounds total)
- 3 tbsp olive oil
- 1/3 cup tahini
- 2 cloves garlic peeled and crushed
- 1/2 cup lemon juice about 2 lemons
- Kosher salt
- black pepper freshly ground
Instructions
- Preheat the oven to 450°F (232 C). Rub the outside of the eggplants with olive oil and place them in a roasting pan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
- Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
- Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
- Adjust the seasoning with salt and pepper to taste and serve.
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