Classic Baba Ghanouj
Prep Time
Makes
Cooking Mode
2 large eggplants, trimmed and halved lengthwise
¼ cup tahini (sesame paste)
3 tbsp lemon juice
3 tbsp olive oil
2 garlic cloves, coarsely chopped
1 tsp salt
¼ tsp pepper
2 large eggplants, trimmed and halved lengthwise
¼ cup tahini (sesame paste)
3 tbsp lemon juice
3 tbsp olive oil
2 garlic cloves, coarsely chopped
1 tsp salt
¼ tsp pepper
Directions
1Preheat oven to 425°F (220ºC). Place eggplants, cut-side down, on parchment paper-lined baking sheet. Bake until eggplant is tender and skin can be easily pierced with a knife, about 40 min. Set aside until cool enough to handle, about 20 min.
2Scoop eggplant flesh into bowl of food processor (discard skin) and add tahini, lemon juice, olive oil, garlic, salt and pepper. Blend until completely smooth.
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