From Fields of Green
2 globe eggplants, about 2 pounds
About 3 tablespoons extra virgin olive oil, divided
2 tablespoons roasted tahini
1 garlic clove, minced
1 teaspoon cumin seed, toasted and ground
2 ½ tablespoons lemon juice (about 1 lemon) divided
Salt to taste
1 tablespoon chopped cilantro
Heat oven to 375 degrees. Cut eggplants in half lengthwise and brush
cut sides lightly with a little of the olive oil. Place on a baking
sheet, cut side down, and roast until very tender, about 35 minutes.
Drain eggplant in colander 15 minutes, then scoop out flesh. If you
have a food processor, combine eggplant flesh, remaining olive oil,
tahini, garlic, cumin, 2 tablespoons of the lemon juice, some salt and
a few pinches of cayenne in the work bowl. Pulse until eggplant is
somewhat smooth. (To mix by hand: Combine all ingredients except
eggplant flesh and cilantro and whisk together. Chop eggplant and add
to mixture.) Allow baba ghanouj to sit an hour at room temperature,
then season to taste with additional lemon juice, salt and cayenne.
Toss in the cilantro. Four servings.
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