“. . . as in "No sesame is good ganoush with Gary Ganoush". My wife has eliminated sesame from her diet (due to allergies), so we came up with this excellent sesame-free baba ganoush recipe. We use pine nuts instead of sesame. We use kala jeera (an Indian spice, a.k.a. Bunium persicum or black cumin) to enhance the nuttiness of the pine nuts. We add a little more flavor with Herbamare (an herbed salt mix from France). Gary Ganoush has a very delicate flavor, so I would only recommend it if your eggplant is absolutely fresh. Make it a day in advance, and put it in the fridge. The nutty flavor really comes out on day two. Serve with crackers or pita bread.”
READY IN:
1hr 39mins
SERVES:
6
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees.
  2. You should use a whole eggplant, roughly one pound in weight. Cut several slits into the eggplant with a knife.
  3. Put it in a 8x8 baking dish and roast it for 60 minutes, or until the skin has browned and it begins to flatten on itself.
  4. Remove it from the oven, and let cool for a few minutes.
  5. Scoop the meat out of the eggplant, and put it in a colander. Make sure there is no skin in the colander; it will add a bitter flavor.
  6. Squeeze all the excess moisture out of the eggplant meat.
  7. Put it in a food processor with the rest of the ingredients.
  8. Blend until smooth.

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