Baba Ghanoush

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Ingredients

• 1 American eggplant, roasted & peeled
• 1 lemon, juiced
• 3 cloves garlic, sliced
• 1 tsp sea salt
• 1 tsp paprika
• 1 tsp ground cumin
• ¼ cup tahini
• extra virgin olive oil, pul biber, sumac, dried mint, chopped parsley to garnish

Roast/grill eggplant and scoop the silky flesh out. Set aside. Throw garlic and sea salt into a mortar or bowl and pound to a pulp. Add paprika, cumin and some roasted eggplant and continue to pound. Gradually add more eggplant flesh and finish pounding to desired texture. Mix in the lemon juice, tahini and olive oil. Adjust seasoning and plate. Garnish with fine olive oil, pul biber, sumac, dried mint and parsley. Serve with hot pita bread.

• 
  KamanKaman says

  WOW, that looks SO good. How long do you roast the eggplant for and also at what degree?

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  Tia says

  Thanks, K! I preheat the oven broiler to 450F and put the eggplant as close to the burner as possible without touching. Remember to put slits into it so that it does not explode. :) I usually just stick it in the oven to roast for about 40 minutes or so while I prepare dinner. Rotate the eggplant every 10 minutes or so for even cooking. It's done when the skins have collapsed and the flesh has softened.

• 
  yongfook says

  the slits tip would have been useful for me last week :) - I roasted some for the first time and one of them exploded VERY loudly in my oven, 30 minutes in. gave me a freaking heart attack...

• 
  Tia says

  hahahahaha. the same happened to me, but with bell peppers. i thought it was my oven saying its last good-byes. :)

• 
  KamanKaman says

  hahaha, thanks for the tip!

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  pikklehead says

  I registered just so I could leave a thank you note. Your recipe was fantastic, and I enjoyed making baba ghanoush for the first time. Oh, and I followed your advice in the comments and narrowly avoided an eggplant explosion. Cheers!

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