Baba Ghanouj
⏳ Time
15 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Serve with pita, crackers, or toast.
Ingredients
- Eggplants - 2 lbs
- Olive Oil - 3 tablespoons
- Tahini - 2 tablespoons
- Garlic - 1 clove
- Ground Cumin - ½ teaspoon
- Salt - to taste
- Meyer Lemon Juice - 2½ tablespoons
- Cayenne Pepper - to taste
- Chopped Green Onions - 1 tablespoon
Step by Step guide
Step 1
Preheat the oven to 374°F.
Step 2
Cut the eggplants in half lengthwise, brush the cut sides with olive oil, and place them cut side down on a baking sheet lined with foil. Roast for about 35 minutes until soft. Transfer to a colander, cool for 15 minutes, and remove the skin.
Step 3
In a blender, combine the eggplants, remaining 2 tablespoons of olive oil, tahini, minced garlic, cumin, 2 tablespoons of lemon juice, about 0.75 teaspoons of salt, and a bit of cayenne pepper. Blend until smooth, while retaining a bit of texture.
Step 4
Transfer to a bowl and let sit at room temperature for 1 hour.
Step 5
Then add the remaining lemon juice, cilantro, and season with salt to taste.
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