Baba Ghanoush
Michele Pesula Kuegler
Hummus' fun, eggplant-based sibling
Prep Time 15 minutes mins
Cook Time 45 minutes mins
- 1 large eggplant
- 1 garlic clove peeled
- 1/2 tsp. salt
- 2 Tb. tahini
- 1-1/2 Tb. lemon juice
Preheat oven to 375.
Pierce eggplant with knife in multiple spots, and place on a foil-lined baking sheet.
Bake for 30-45 minutes (depending on the size of your eggplant), or until it is very tender.
Allow the eggplant to cool, then cut in half. Scoop out the pulp, and place in a blender.
Discard peel.
Add garlic, salt, tahini, and lemon juice to blender.
Purée until completely smooth. Transfer to serving dish.
Can be served immediately. Refrigerate if using later.