Baba Ganoush
Squishy and easy to poke through, then blend until completely smooth.
Ingredients
- 3 Eggplants
- 3 tbsp Cooking oil
- 1 whole head, roasted Garlic
- ¼ cup Fogato tahini
- 1, juiced Lemon
- 1 tsp kosher, to taste Salt
- ¼ tsp Black pepper
- 1 tbsp Olive oil
- ¼ tsp Smoked paprika
Steps
- Preheat the oven to 425°F. Cut the eggplants in half and score a diagonal grid both ways into the flesh, without cutting through the skin.
- Pour oil over the cut sides and salt them.
- Cut the top off a head of garlic, coat with oil and wrap in foil.
- Roast the eggplants cut side up and the garlic on a parchment-lined sheet. At 40 minutes, take the garlic out and poke the eggplant with a fork; it's done when it's squishy and the fork goes through easily.
- Let the eggplants cool slightly, then scoop the flesh into a food processor. Try to leave the skin behind.
- Whisk the tahini and lemon juice together in a bowl, then add to the processor with the roasted garlic, salt and pepper.
- Blend until completely smooth. Taste and add more salt or lemon if it needs it.
- Spoon into a nice bowl, drizzle with olive oil and sprinkle with smoked paprika.
Shortcut: jarred roasted eggplant from Tehran Supermarket skips the oven entirely. Blend it with the tahini, lemon and garlic.
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