Baba Ghanoush
Baba ghanoush is a Levantine eggplant dish that's perfect slathered on a slice of baguette, making it excellent picnic food. It's richly flavored with tahini, lemon, and lots of garlic.
Prep.
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Ingredients
For 4 Serving(s)
baba-ghanoush
- 1 1/2 lb eggplant
- olive oil
- coarse salt
- 2 clv garlic
- 3 T lemon juice
- 1/4 c tahini
- black pepper
Baba Ghanoush Directions
- Preheat oven to 425˚F.
- Brush the cut sides of the eggplant generously with olive oil and sprinkle with salt. Set on a rimmed baking sheet, cut side up, and roast for 1 hour, until the skin is blackened and the eggplant is very tender. Remove from heat and let rest for 30 min.
- Scoop out the eggplant flesh and discard the skin. Place eggplant in a fine mesh strainer over a bowl. Press to drain any liquid, and set aside.
- Using a mortar and pestle or a food processor, blend together the garlic, lemon juice, tahini, and black pepper until smooth. Add the eggplant and blend until very creamy. Add 1-2 tablespoons of water if the baba ghanoush is too thick. Taste and add more salt, pepper, lemon juice, or olive oil if needed. Place in a serving bowl and refrigerate for 1 hour.
- Serve with warm pita.