Every food blog needs a recipe for hummus, guacamole, or the eggplant equivalent-baba ghanoush. I have been craving baba ghanoush for weeks, so I picked up an eggplant on sale at the beginning of the week. I finally had time on Friday to fulfill my craving-I served it with pita bread and madras sambar. Roasting the eggplant gives it an amazing smoky flavor and I found myself eating it on slices of cucumber and tomato when my pita bread was gone.
- 1 eggplant
- 2 garlic cloves, minced
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1/2 tsp salt
- paprika and olive oil to serve
1. Preheat oven to 400°F. Poke eggplant several times with a fork and place on a greased baking sheet. Roast for about 30-40 minutes until skin is wrinkled, turning once or twice. Let cool until easily handled and peel off skin.
2. Scoop eggplant innards into a bowl. Add lemon juice, garlic, tahini, and salt and puree with an immersion blender. Spread on a plate and drizzle olive oil on top. Sprinkle paprika on the edges and refrigerate until serving.