Baba Ghanoush
Baba Ghanoush
Ingredients
- 1–2 eggplants (about 2 lbs)
- 3 tbsp olive oil
- 2–3 tbsp sesame paste (tahini)
- 1–2 garlic cloves, finely chopped
- ½ tsp cumin
- Juice of 1 lemon or lime (about 2½ tbsp)
- Salt and cayenne, to taste
- 1 tbsp chopped parsley
- 1–2 eggplants (about 2 lbs)
- 3 tbsp olive oil
- 2–3 tbsp sesame paste (tahini)
- 1–2 garlic cloves, finely chopped
- ½ tsp cumin
- Juice of 1 lemon or lime (about 2½ tbsp)
- Salt and cayenne, to taste
- 1 tbsp chopped parsley
Instructions
Preheat oven to 400°F.
Cut eggplants in half lengthwise. Line a baking sheet with foil. Poke holes in eggplants with a fork, drizzle with olive oil, and coat both sides. Place cut‑side down.
Roast 35–40 minutes, until very tender. Cool about 15 minutes, then scoop flesh into a bowl.
Add remaining ingredients, reserving 1 tbsp olive oil for garnish. Mash until smooth. Season to taste, drizzle with reserved oil, and serve with toasted pita or chopped vegetables.
Preheat oven to 400°F.
Cut eggplants in half lengthwise. Line a baking sheet with foil. Poke holes in eggplants with a fork, drizzle with olive oil, and coat both sides. Place cut‑side down.
Roast 35–40 minutes, until very tender. Cool about 15 minutes, then scoop flesh into a bowl.
Add remaining ingredients, reserving 1 tbsp olive oil for garnish. Mash until smooth. Season to taste, drizzle with reserved oil, and serve with toasted pita or chopped vegetables.
Comments
Post a Comment