July 30, 2014

Baba Ghanoush

  • 1 eggplant
  • 1 large clove garlic, ideally roasted or at least toasted
  • 1 lemon, juiced
  • 2 Tbsp tahini
  • sea salt
  • pinch of paprika
  • olive oil (for roasting)
  1. Preheat oven to 400 degrees
  2. Slice eggplant in half lengthwise, put on baking sheet and roast for 20-30 min until shriveled and browned. 
  3. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
  4. Add lemon juice, garlic, tahini, a pinch of salt, olive oil, paprika and mix until creamy. Taste and adjust seasonings as needed.