Smoky Baba Ganoush

"Smoky Baba Ganoush from David Lebovitz http://www.davidlebovitz.com/2008/07/baba-ganosh/"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
8
Yields:
1 liter
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 375F (190C).
  • Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.).
  • Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
  • Remove from oven and let cool.
  • Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
  • Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs and with crackers, sliced baguette, or toasted pita chips for dipping.
  • Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I love to cook to make my wife's life easier. We only eat kosher.</p> <p>I am trying to lose weight. Seriously.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes