Eva's Baba Ghanouj
By: Eva Taylor
Published: Thursday, December 10, 2009 - 4:05pm

Ingredients




1 medium Eggplant (2lb)
1/4 cup olive oil or less (or use chicken stock or miso 
1/4 cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice (to taste)
2 garlic cloves, minced on a microplane

Preparation

1 Preheat oven to 375°F. Salt each cut side and allow to stand for about 15 minutes. Wipe off excess liquid and salt. 2 Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. 3 Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant. 4 Transfer eggplant pulp to processor. Add tahini, lemon juice, and garlic; process until almost smooth, adding olive oil until desired consistency is achieved. Season to taste with salt and pepper. Transfer to small bowl. 5 Should be made 1 day ahead. Cover and chill. Bring to room temperature before serving. 6 Serve with my whole wheat flat breads.

About


Serve with my whole wheat flatbreads . Adapted from Epicurious . Check out this recipe on my blog .