Baba Ghanouj
Ingredients
- 1 pound(s) eggplant(s) halved lengthwise
- 0.25 cup(s) olive oil
- 0.25 cup(s) tahini
- 3 tablespoon(s) lemon juice
- 1 clove(s) garlic chopped
Directions
- Preheat oven to 375F.
- Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly.
- Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.
- Transfer eggplant pulp to processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper.
- Transfer to small bowl.
Notes
Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. Serve with pita wedges.
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Tags
- whole 30
- vegetarian
- mediterranean
Time
- Cook: 45
- Prep: 15
- Total: 60
Yield
1.75 cups