Baba Ghanoush
Ingredients
- 2 firm medium-sized eggplants
- 1/4 cup tahini (sesame paste)
- 2 cloves garlic skins removed
- 1 large shallot skin removed
- 1 handful fresh flat-leaf parsley
- 1/4-1/2 cup olive oil
- 1/4 cup fresh squeezed lemon juice
- 1/4 tsp each, salt + pepper
- 1/4 tsp cumin seed
- 2 Tbsp pistachio nuts crushed
Instructions
- Preheat oven to 375 degrees.
- Slice both eggplant in half vertically then pierce skins in a few spots so that steam can escape while roasting.
- Place halved eggplants onto sheet pan and drizzle with a bit of olive oil and season with a bit of salt and pepper.
- Roast in oven until soft, about 35-40 minutes.*This can be done outside on the grill for a really great smoky flavor.
- In bowl of food processor toss in garlic cloves, shallot, tahini, parsley and lemon juice, pulse until well chopped.
- Eggplants should be cool enough to handle, scoop meat into processing bowl with cumin. Pulse several times until a rather coarse puree is created, then pulse in olive oil. Taste for additional salt and pepper.
- Place mixture into serving bowl and garnish with crushed pistachio nuts then drizzle with a bit of olive oil.
- Serve with pita wedges, lavosh or crudités.
