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 |
| 2 Tbsp. Lemon juice |
| 1 to taste Black pepper |
Instructions
Preheat the oven to 325°F.
Place the eggplant in a large skillet and place the pan in the oven. Roast the eggplant for about 30 minutes until soft, turning about every ten minutes.
Remove the eggplant from the oven and let cool.
When the eggplant is cool slice lengthwise and scoop out the flesh. Discard the skin.
Place the roasted eggplant 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.