Baba Ghanouj (Roast Eggplant Purèe)

[Guest guest]

Baba Ghanouj (Roast Eggplant Purèe)

 

Yield: 8 servings

 

Ingredients:

 

3 medium eggplant

1/4 cup fresh lemon juice

3/4 cup tahini

1 tablespoon minced garlic

2 tablespoon olive oil

1/2 teaspoon cayenne pepper

1 teaspoon ground cumin

2 teaspoons salt

 

 

 

Split the eggplant lengthwise; brush them with 1 tablespoon of the olive oil. Place the eggplant cut-side down on a sheetpan and roast at450 for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature.

When they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for about 20 minutes.

Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin and the remaining tablespoon of olive oil. Purèe until the mixture is smooth and thick. Refrigerate at least 1 hour before serving.

 

 

Flor

 

"Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV