Ingredients

How to make it

  • 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. Puree until the mixture is smooth and thick.
  • Refrigerate at least 1 hour before serving.

Reviews & Comments 3

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    " It was excellent "
    ttaaccoo ate it and said...
    Thank you AGAIN!! and you were a bonafide chef ala Marriot!

    Baba ganouj is sooo very delish!! another keeper. you rock!!
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  • alliberries 6 years ago
    yummy
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    " It was excellent "
    momo_55grandma ate it and said...
    awsome recipe thanks high5
    Was this review helpful? Yes Flag

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