Baba Ganoush
- 4 servings
- Prep time:25 minutes
- Cook time:40 minutes
Ingredients:
-2 medium eggplants
-1/4 cup (60 ml) tahini (sesame paste)
-1/4 cup (60 ml) lemon juice
-2 to 3 garlic cloves, finely minced
-1/4 teaspoon ground cumin
-1/2 teaspoon Ground black pepper
-1/2 teaspoon salt
-olive oil
-2 medium eggplants
-1/4 cup (60 ml) tahini (sesame paste)
-1/4 cup (60 ml) lemon juice
-2 to 3 garlic cloves, finely minced
-1/4 teaspoon ground cumin
-1/2 teaspoon Ground black pepper
-1/2 teaspoon salt
-olive oil
Method:
2-Remove from oven, and allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
3-Place eggplant, lemon juice, tahini,and garlic in an electric blender, and puree. Season with salt and pepper and ground cumin to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.
1-Slice the eggplant in half, then drizzle with 2 teaspoons of olive oil and sprinkle with a quarter teaspoon of salt and a quarter teaspoon of ground black pepper. Roast the eggplant in a preheated oven at 450°F/232°C for 40 minutes or until soft.
2-Remove from oven, and allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
3-Place eggplant, lemon juice, tahini,and garlic in an electric blender, and puree. Season with salt and pepper and ground cumin to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.
(keep refrigerated until serving)
Well, that is something I will defiantly try, it looks great!
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