baba ganouj + how to roast an eggplant

2 Nov

Based on this recipe, the process is modified quite a bit, however.

(Yield: ?? cups)
3 medium sized eggplants (# pounds??)
olive oil for roasting pan
1/3 cup tahini
1 heaping teaspoon kosher salt
juice from 1 lemon
3 cloves garlic, peeled
1 Tbsp olive oil
1 generous pinch paprika
1 generous pinch cumin
1/2 bunch cilantro

Preheat oven to 350′. Grease a baking pan with a generous layer of olive oil. Cut the stems off the eggplants and then cut in half and place cut-side down on the olive oil. Prick the back with a fork. Bake 45-60 minutes, until the skin is wrinkly and you can smell the eggplant.

When the eggplants are done, puree the eggplants (no need to skin) in the food processor. Add the rest of the ingredients and process until well combined. Garnish with olive oil, paprika and cilantro if desired.


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