Roast Eggplant Purée

Baba Gannouj,Baba Ganoush,Baba Ghannouj,Baba Ghanouj,Baba Ghanoush,Baba Ganouj,Baba Ghannooj,Baba Ghanooge

3 medium eggplant
1/4 cup fresh lemon juice
3/4 cup tahini
1 tablespoon minced garlic
2 tablespoon olive oil
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoons salt

Split the eggplant lengthwise; brush them with 1 tablespoon of the olive oil. Place the eggplant cut-side down on a sheet pan and roast at 450 for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature.

When they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for about 20 minutes.

Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin and the remaining tablespoon of olive oil. Purée until the mixture is smooth and thick. Refrigerate at least 1 hour before serving.



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