Baba Ghannouj Smoked Eggplant Aubergine Puree Recipe

Ingredients for Baba Ghannouj Smoked Eggplant Aubergine Puree

• 2 medium eggplants
• Ground Cumin
• Garlic Cloves
• 1/2 teaspoon salt (or to taste)
• 1 tablespoon tahini
• 2 tablespoons lemon juice
• Extra Virgin Olive Oil

How to Make Baba Ghannouj Smoked Eggplant Aubergine Puree

1. Preheat your grill or oven to high heat (broiler setting for oven). Char 2 medium eggplants directly over a gas flame, turning frequently, until the skin is completely blackened and collapsed (about 20 minutes), or roast in the preheated oven for 30-35 minutes, flipping halfway through, until the skin is blackened and soft.
2. Place the charred eggplants in a bowl, cover tightly with plastic wrap, and let them steam for 15 minutes. This will make peeling much easier.
3. Once cool enough to handle, peel the eggplants and roughly chop the flesh.
4. To remove excess bitterness, place the chopped eggplant in a fine-mesh sieve and press firmly to squeeze out excess liquid. Discard the liquid.
5. In a food processor, combine the squeezed eggplant, 2 cloves garlic (minced), 1 tablespoon tahini, 2 tablespoons lemon juice, 1 teaspoon ground cumin, 1/2 teaspoon salt (or to taste), and 1/4 cup olive oil.
6. Process until completely smooth and creamy, scraping down the sides as needed. Slowly drizzle in another 2-3 tablespoons of olive oil while processing to achieve desired consistency.
7. Taste and adjust seasonings as needed, adding more salt, lemon juice, or cumin to your preference.
8. Transfer to a serving bowl, garnish with a drizzle of olive oil and paprika (optional), and serve with warm pita bread, vegetables, or crackers.