Baba Ganoush

Name: Baba Ganoush
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 2 large eggplants, about 400 grams/14 ounces each; 2 tablespoons sesame oil; 2 tablespoons tahini; Juice of 1 lemon; 1/2 teaspoon ground cumin; Pinch smoked sea salt; 1 clove garlic, crushed; Cayenne pepper, for sprinkling; 2 tablespoons olive oil, for drizzling

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Level: Intermediate

Total: 50 min
Active: 30 min

Yield: 4 servings

Level: Intermediate

Total: 50 min
Active: 30 min

Yield: 4 servings

Ingredients

2 large eggplants, about 400 grams/14 ounces each

2 tablespoons sesame oil

2 tablespoons tahini

Juice of 1 lemon

1/2 teaspoon ground cumin

Pinch smoked sea salt

1 clove garlic, crushed

Cayenne pepper, for sprinkling

2 tablespoons olive oil, for drizzling

Directions

Push a metal skewer though each eggplant and grill on the stovetop until charred¿this should take about 5 minutes
Poke the eggplants all over with a knife, not a fork, to prevent them from bursting.
Place on a microwave-safe plate and microwave for 5 minutes, or until soft. (Alternatively, cook in a 350-degree oven for 35 minutes.)
Once cooked, transfer to a resealable plastic bag and set aside until cool enough to handle. Peel off the skin and cut the eggplants in half lengthwise. Holding the upper end of each half, use a teaspoon to scrape down and remove the seeds.
In a food processor, combine the eggplant flesh with the sesame oil, tahini, lemon juice, cumin, smoked salt and garlic. Process to a smooth paste.
Transfer to a serving dish. Sprinkle with cayenne and drizzle with olive oil just before serving.