RCI-BV.004.0018.001
Baba Ganoush
Middle Eastern Cuisine | Mediterranean Cuisine | Vegan Cuisine is a common Middle Eastern and Medi
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- medium-large eggplant1 unitany variety, 1 to 1½ pounds
- raw tahini2 tablespoons
- Juice of 1 lime1 unit
- garlic1 clovecrushed
- olive oil3 tablespoons
- salt½ tsp
- Paprika or cayenne pepper1 unitas a garnish
Method
1
Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.
2
Scrape off the eggplant skin. It's all right if you miss a few burned bits.
3
Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne.(I use lemon instead of lime juice.)