Ingredients for Baba Ghanouj Roast Eggplant Puree
- 2 medium eggplants
- 2 tablespoons fresh lemon juice
- 1/4 cup tahini
- 2 cloves minced garlic
- 1 teaspoon + 1 tablespoon olive oil
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
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How to Make Baba Ghanouj Roast Eggplant Puree
- Preheat oven to 450°F (232°C).
- Halve the eggplant lengthwise and brush cut sides with 1 teaspoon olive oil.
- Place eggplant cut-side down on a baking sheet and roast for 20-30 minutes, or until very soft and tender.
- Remove from oven and let cool completely to room temperature.
- Once cool, scoop the flesh from the eggplant skins, discarding the skins.
- Place the scooped eggplant flesh in a colander and let drain for 20 minutes to remove excess moisture.
- Add the drained eggplant, 2 tablespoons lemon juice, 1/4 cup tahini, 2 cloves minced garlic, 1 teaspoon salt, 1/4 teaspoon cayenne pepper (or to taste), 1/2 teaspoon ground cumin, and 1 tablespoon olive oil to a food processor.
- Process until completely smooth and creamy.
- Taste and adjust seasoning as needed. Refrigerate for at least 1 hour to allow flavors to meld before serving. Enjoy with pita bread, vegetables, or crackers!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
20g
Fat
10g
Carbs
6g
