Baba Ganoush

Name: Baba Ganoush
Total time: 35 min
Yield: 6
Ingredients: 2 italian eggplant; 1/4 c tahini paste; 1 lemon, juice of; 1 garlic clove, minced; 1 med kosher salt; 1 med black pepper; 1 tsp sumac; 3/4 tsp aleppo pepper (red pepper flakes); 1 evoo; 1 toasted pine nuts (garnish)

35 mins

Total time

6

Serving

10

Ingredients

Enable cook mode

Ingredients

italian eggplant

¹⁄₄

ctahini paste

lemon, juice of

garlic clove, minced

medkosher salt

medblack pepper

tspsumac

³⁄₄

tspaleppo pepper (red pepper flakes)

evoo

toasted pine nuts (garnish)

Directions

Step 1

First, smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. If you don't have a gas burner you can use a grill. You can also roast the eggplant in the oven.

Step 2

Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained (it helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices).

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