Baba Ghanoush No.2
Elegant Pureed Roasted Eggplant w/ Tahini.
Yield
15 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
eggplant
about 3# total |
*
|
| 2 | tablespoons |
olive oil, extra-virgin
|
*
|
| 1 | cup |
onions
chopped, 1 heaping cup |
|
| 3 | cloves |
garlic
minced, or 4 cloves |
|
| ½ | cup |
tahini (sesame paste)
sesame paste |
*
|
| 1 | each |
lemon
juice, or more to taste |
|
| ½ | teaspoon |
cumin
ground |
|
|
salt and black pepper
to taste |
*
|
||
| 1 | dash |
liquid smoke
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
eggplant
about 3# total |
*
|
| 3E+1 | ml |
olive oil, extra-virgin
|
*
|
| 237 | ml |
onions
chopped, 1 heaping cup |
|
| 3 | cloves |
garlic
minced, or 4 cloves |
|
| 118 | ml |
tahini (sesame paste)
sesame paste |
*
|
| 1 | each |
lemon
juice, or more to taste |
|
| 2.5 | ml |
cumin
ground |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | dash |
liquid smoke
|
*
|
Directions
Preheat broiler.
Arrange whole eggplants in foil lined baking sheet.
Set under broiler until skin is charred & eggplants have collapsed, turning eggplant with tongs once or twice.
This will take 20 to 40 minutes. Remove and cool.
When cool enough to handle slip off the skins and stems.
Heat oil in skillet.
Add onion and sauté over moderate heat until translucent.
Add garlic & continue to sauté until onion is golden brown.
Add liquid smoke. This gives your Baba Ghanoush that “smoke over fire” taste.
Combine eggplant, onion, garlic mixture and the remaining ingredients in a food processor.
Process until mixture is a slightly chunky puree. Transfer to a serving container.
Sprinkle with paprika if needed. Drizzle with olive oil if desired.
Serve at room temperature w/ Pita Bread.
