Baba Ghanuj
Serves: 5
Alessia Franecki
1 January 1970
Based on User reviews:
44
Spice
42
Sweetness
38
Sourness
37
mins
Prep time (avg)
4
Difficulty
Ingredients:
910 g
Eggplant4 cloves
Garlic (unpeeled)1 cup
Lemon Juice2 tbsps
Tahini1.25 tsps
Salt1 tbsp
Olive Oil (to taste)1 pinch
Sumac (ground, to taste)Directions:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Prick eggplants all over with a fork; place on a baking sheet
3
Roast eggplants in the preheated oven, turning occasionally, until charred and tender, 10 to 12 minutes
4
Thread garlic cloves on a skewer
5
Roast garlic in the preheated oven, turning once, until charred and tender, 6 to 8 minutes
6
Cool eggplants and garlic until easily handled, about 5 minutes
7
Peel and transfer to a food processor
8
Add lemon juice, tahini, and salt; process until smooth
9
Drizzle eggplant mixture with olive oil and sprinkle with sumac