Simple Perfect Baba Ghanoush

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Simple Perfect Baba Ghanoush

Ingredients

1 large eggplant

1 clove garlic

1 teaspoon kosher salt, divided

2 tablespoons tahini

2 tablespoons water

2 tablespoons lemon juice

Olive oil, sumac, for serving

Instructions

1

Preheat the oven to 450-F with a rack in the upper third of the oven.

2

Line a rimmed baking sheet with parchment paper.

3

Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.

4

Roast the eggplant until the interior is very tender and the skin is wrinkled, about 40 minutes.

5

Scoop out the flesh of the eggplant; discard the skin.

6

Place the eggplant flesh into a strainer set over a bowl. Allow the eggplant to rest for a few minutes and gently press the flesh into the strainer with the back of a spoon to help release some of the excess moisture; discard the liquid.

7

Place the eggplant into the food processor, along with all the ingredients.

8

Pulse until smooth; while processing, drizzle in a tablespoon of olive oil.

9

Pour into a shallow serving bowl and top with a light dusting of sumac and a drizzle of oil.

Notes

An extra step I like to do: Using a mortar and pestle, smash the garlic and salt. Add the lemon juice and allow to steep for 10 minutes to mellow out the raw garlic taste. Add to the food processor and proceed with recipe.

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Simple Perfect Baba Ghanoush