Baba Ghanoush
Servings
8Serving size
about 1/2 cup
COOKING TIME
45 Minutes
CHILLING TIME
60 minutes
This recipe can be multiplied or divided by 2 and keeps well in the refrigerator for about 3 days.
Ingredients
| 4 lb. Eggplant, raw (about 2 large, halved lengthwise) |
| 3 clove Garlic, raw (minced) |
| 1/2 tsp. Salt |
| 1/2 cup chopped Fresh parsley |
| 3 Tbsp. Tahini |
| 1 Tbsp. Olive oil |
| 1/4 tsp. Ground cumin |
| 1/2 lemon yields Lemon juice |
| 1 to taste Black pepper |
Instructions
Preheat the oven to 325°F.
Place the eggplant skin side up in a large skillet and place the pan in the oven.
Roast the eggplant for about 60 minutes until soft. About every ten minutes, turn the eggplants over.
Remove the eggplant from the oven and let cool.
When the eggplant is cool, scoop out the flesh. Discard the skin.
Place the roasted eggplant flesh in a food processor with the garlic, salt, parsley, tahini, olive oil, cumin, lemon juice, and pepper.
Process until smooth.
Chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The flavors from the tahini and cumin just bring out all the great umami flavor of the eggplant.