BABA GHANOUJ

Contributed By: Nawelly
www.epicurious.com

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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 1 hour
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Special Features: Make Ahead
Meal Type: Appetizers

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Ingredients

2 1-pound Eggplants, halved lengthwise
1/4 cup Olive oil
1/4 cup Tahini (sesame seed paste)*
3 tablespoons Fresh lemon juice
1 Garlic clove, chopped
Pita bread wedges

Preparation

Preheat oven to 375°F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.

Transfer eggplant pulp to processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Serve with pita wedges.