Baba Ghanouj Roasted Eggplant Puree
From rescue_ranger 15 years ago
- 5 minutes to make
- Serves 8
A very traditional dip of purred roasted eggplant, garlic, olive oil and spices served with fresh pita bread makes a wonderful snack on a warm summer day and if you care to add some roasted red peppers to spice this tasty dip up a notch
Ingredients
- 3 medium eggplant shopping list
- 1/4 cup fresh lemon juice shopping list
- 3/4 cup tahini shopping list
- 1 tablespoon minced garlic shopping list
- 2 tablespoon olive oil shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 1 teaspoon ground cumin shopping list
- 2 teaspoons salt shopping list
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.
The Rating
Reviewed by 4 people-
awsome recipe thanks high5
momo_55grandma
in Mountianview loved it
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Thank you AGAIN!! and you were a bonafide chef ala Marriot!
Baba ganouj is sooo very delish!! another keeper. you rock!!
ttaaccoo
in Buffalo loved it
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