Baba Ghanouj (Roast Eggplant Puree)

Name: Baba Ghanouj (Roast Eggplant Puree)
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 8 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 3 medium eggplants; 0.25 cup lemon juice; 0.75 cup tahini; 1 tbsp garlic; 2 tbsp olive oil; 0.5 tsp cayenne pepper; 1 tsp cumin; 1.5 tsp salt

A Lebanese dip of aubergine and tahini, seasoned with cayenne and cumin and chilled before serving.

1 hr 40 min · Serves 8 · Medium

Method

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Time: Prep 10 min · Cook 90 min · 100 min total
Difficulty: medium

1
Split the eggplant lengthwise; brush them with 1 T of the olive oil. Place the eggplant cut-side down on a sheetpan and roast at 450°F for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature.
30 min
2
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.
20 min
3
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. Puree until the mixture is smooth and thick. Refrigerate at least 1 hour before serving.
60 min