Baba Ghanoush No.2
Elegant Pureed Roasted Eggplant w/ Tahini.
about 3# total
olive oil, extra-virgin
chopped, 1 heaping cup
minced, or 4 cloves
tahini (sesame paste)
juice, or more to taste
salt and black pepper
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.