Basic Baba Ghanoush

Name: Basic Baba Ghanoush
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 1 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 2 lb eggplants; 1.5 tbsp fresh lemon juice; 1 tbsp tahini; 1 garlic clove; 1 tsp salt; 0.25 tsp cumin; 0.25 tsp cayenne pepper; 0.25 tsp smoked paprika; 3 tbsp extra virgin olive oil; 1 pinch fresh basil

Aubergine, tahini and basil roasted in the oven and spiced with clove and cumin for a Lebanese dip. It comes to the table with drizzle of olive oil on top.

50 min · Serves 1 · Easy

Method

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Time: Prep 5 min · Cook 45 min · 50 min total
Difficulty: easy

1
Preheat oven to 375 degrees. Trim and halve eggplants lengthwise. Coat with a little olive oil and roast for 45-60 minutes. Let cool, and squeeze out any remaining juices.
60 min
2
Cut eggplant into coarse chunks and place into a food processor or blender, working in batches if necessary. Pulse together with tahini, lemon juice, garlic, salt and spices for a minute or two, stopping to scrape down the sides occasionally. Drizzle in two tablespoons of olive oil while pulsing. Taste for seasoning, adding more salt or spices if desired.
3
Transfer to a bowl and serve immediately with a drizzle of olive oil on top. Or, cover and chill for an hour before serving to let flavors develop. Keep covered in the refrigerator for up to 1 week.