Baba Ghanouj Roast Eggplant Puree Recipe

Ingredients for Baba Ghanouj Roast Eggplant Puree

• Eggplants
• 2 tablespoons lemon juice
• 1/4 cup tahini
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon cayenne pepper (or to taste)
• Cumin
• 1 teaspoon salt

How to Make Baba Ghanouj Roast Eggplant Puree

1. Preheat oven to 450°F (232°C).
2. Halve the eggplant lengthwise and brush cut sides with 1 teaspoon olive oil.
3. Place eggplant cut-side down on a baking sheet and roast for 20-30 minutes, or until very soft and tender.
4. Remove from oven and let cool completely to room temperature.
5. Once cool, scoop the flesh from the eggplant skins, discarding the skins.
6. Place the scooped eggplant flesh in a colander and let drain for 20 minutes to remove excess moisture.
7. 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.
8. Process until completely smooth and creamy.
9. 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!