Thanksgiving Baba GhanoujMi 04 Oktober 2023
1 hour and 5 minutes
8 servings Ingredients: - 1 large eggplant (about 1 pound) - 2 medium tomatoes, seeded and chopped - 1 small onion, finely chopped - 3 cloves garlic, crushed - 1/4 cup tahini (sesame paste) - 2 tablespoons fresh lemon juice - 1 teaspoon ground cumin - Salt to taste - Freshly ground black pepper to taste - 1/4 cup extra virgin olive oil for garnishing - Chopped parsley for garnishing
Preheat your oven or broiler to high heat. Prick the eggplant all over with a fork and place it directly onto the rack of the preheated oven or under the broiler. Roast until the skin is completely charred and the flesh is very soft, about 45 minutes, turning occasionally. Remove from the oven and let cool enough so you can handle it.
While the eggplant is roasting, prepare the other ingredients by chopping the tomatoes, onions, and crushing the garlic. Set them aside.
Once the eggplant has cooled sufficiently, peel off the charred skin and discard it. Scoop out any remaining seeds if necessary.
In a food processor or blender, combine the roasted eggplant, tomatoes, onions, garlic, tahini, lemon juice, cumin, salt, and black pepper. Process until smooth but still slightly chunky.
Transfer the mixture to a serving dish. Drizzle generously with olive oil and sprinkle with chopped parsley before serving. Serve immediately as an appetizer or side dish with pita bread or raw vegetables for dipping.