Description
Scale
Ingredients
- 2 large or 3 medium eggplants (3 pounds total, halved, brushed with olive oil)
- ¼ cup olive oil (+ more for garnish)
- 2 teaspoons sea salt
- ⅓ cup tahini
- 2 garlic cloves (peeled and minced)
- 2 lemons (juiced, + more to taste, if desired)
- Pinch of cayenne
- Ice water
- Salt and pepper (to taste)
- Sumac or za’atar for garnish
- Fresh herbs or chives (for serving)
Instructions
- Heat oven to 450°F. Halve eggplants and brush with olive oil, place on a baking sheet cut side down. Roast for 30 to 35 minutes, until very tender when pressed. Once cooked, allow to cool to a warm room temperature. Or grill them at high heat for 25-30 minutes.
- Scrape eggplant flesh from skin onto a cutting board, coarsely chop and place in the bowl of the food processor. Add lemon juice, salt, tahini, olive oil, and a tiny pinch of cayenne powder. Blend until it’s a paste. Drizzle about 2-3 tablespoons of ice water, depending on how smooth you want your baba ghanouj. Season to taste with salt and pepper.
- Transfer to small bowl. Cover and chill. Bring to room temperature before serving. To serve, drizzle with olive oil, dust top with dried sumac powder or za’atar, top with chives, fresh herbs, or sesame seeds, or pomegranate seeds.
- Enjoy!
Notes
Sumac is one of my most favorite spices. It’s got a lovely sour tang to it, and a gorgeous burnt sienna hue. It’s widely used in Middle Eastern cooking, with good reason. If you can find it, get it. Za’atar is a spice blend with sesame seeds and it’s also a great addition to almost any dish.