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Author Notes: I grew up eating the classic version of this dish prepared by my mother and grandmother. I've adapted it by adding roasted garlic and a few new spices to liven it up a bit and add a smokier flavor. Hope you enjoy! —KateSmith
Makes 4 meze sized portions
- 1 Large Eggplant
- 1 Head of garlic, roasted
- 1 Lemon
- 3 tablespoons Tahini
- 1/2 teaspoon Cumin
- 1/2 teaspoon Tumeric
- 1/4 teaspoon Cayenne
- 1 tablespoon Extra Virgin Olive Oil
- Salt and Pepper to taste
- Preheat oven to 400 degrees. Prick eggplant with a fork on all sides and place on an oiled baking sheet. Roast in the oven for apprx. 30 minutes or until tender all over. Turn every 10 minutes while roasting.
- At the same time, roast the garlic by chopping the top of the head off, drizzling with olive oil and wrapping it up like a package in metal foil. Should roast in about the same amount of time as the eggplant. Remove both the garlic and eggplant from the oven and let cool until you can handle them.
- Once cooled slightly, peel the skin from the eggplant and put all of the pulp into a food processor along with the roasted garlic, juice of one lemon, tahini, cumin, tumeric, cayenne, and salt- puree until smooth. While food processor is running, slowly stream in the olive oil until smooth and thick.
- Serve Baba Ganoush alongside toasted pita. Can be enjoyed warm, at room temperature or chilled. Enjoy!
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