Ingredients

The following ingredients have 4 Servings
  • 2.25 pounds eggplant (1 large)
  • 4 cloves garlic (peeled )
  • 2 tbsp lemon juice
  • salt (to taste)
  • 1/4 cup tahini
  • 1/2 tsp cumin (dried ground)
  • 1 tbsp olive oil
  • Cilantro ((coriander fresh chopped) to garnish - optional)
  • sumac spice (dried ground - to garnish- optional)

Instruction

  • Preheat oven to 375 degrees F (190 degrees C) Puncture the eggplant a few times with your fork.
  • Turn on the burner nearest to you on the stove to a medium high heat. Grill the eggplant directly on the burner on all sides for about 10 minutes. The eggplant should be charred on all sides and slightly soft.
  • Transfer eggplant on a greased baking sheet with 3 of the 4 whole unpeeled garlics. Bake in oven for about 25- 30 minutes depending on the size of your eggplant. Our eggplant was about 2 and ¼ pounds.
  • Remove your eggplant and garlic from the oven. Cover your eggplant with aluminum foil or a tea towel to allow the skin to soften so that it can be easily removed and cool down a little so that you can touch it. – 10 minutes.
  • Peel the skin off the eggplant. Squeeze immediately with a little of the lemon to prevent oxidation and coloring of the eggplant. In a food processor, place the peeled eggplant, squeeze the soft garlic from the 3 roasted garlics, add one fresh chopped garlic, lemon juice, salt to taste, cumin and blend until well mixed and smooth.
  • Place your blended baba ghanoush in a bowl and spread and make a little well with the back of your spoon. Drizzle olive oil on top, fresh cilantro and sumac if desired.
  • Enjoy your traditional baba ghanoush with pita breads, fresh vegetables or anything your little heart desires.