Baba ghanūj
By: Easy cook - Lak...
Published: Sunday, September 30, 2012 - 12:52pm

Ingredients




2 medium eggplants, (about 1 pound each)
4 cloves garlic, unpeeled
¼ cup lemon juice
2 tbl tahini
1 ¼ tsp salt
Olive oil, for garnish
Ground sumac, for garnish

Preparation

1 Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. 2 Cook the eggplants in the oven at 220˚C, turning occasionally, until charred and tender, 10 to 12 minutes. 3 Cook the garlic, turning once, until charred and tender, 6 to 8 minutes. 4 Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. 5 Add lemon juice, tahini and salt; process until almost smooth. 6 Drizzle with oil and sprinkle with sumac, if desired.

About

Roasted eggplant with garlic, tahini and sumac.