Recipe

Baba Ganoush
Sauces & Condiments  Vegetables  Middle Eastern  
Ingredients
2 short eggplant or 1 large eggplant
4 garlic cloves, still in skin
1 1/2 tsp coriander
1 1/2 tsp ground cumin
2 or 3 tbsp. tahini sesame paste
juice of one small lemon OR 3/4 of the juice of a medium lemon
3 tbsp. high quality olive oil
1/2 tsp paprika (smoked if possible)
6 kalamata olives, chopped
generous amount of salt
freshly ground pepper

fresh cilantro for garnish

Directions
Roast the eggplant in a 400 degree oven for 30 minutes and then toss in your unpeeled garlic cloves with it, letting them both bake for another 15 minutes. Take out the garlic and check the eggplant. you want it to be nice and tender. If it isn’t tender yet, toss it back in the oven for another 15 minutes. Keep checking for doneness. When the eggplant is soft to the touch, remove it from the oven and peel the skin from it. Put in a food processor with the roasted garlic (peeled), spices, tahini, lemon juice and olive oil. Blend until creamy and then add your olives and any additional spices. Blend again, taste, and add any extra salt or pepper to taste. Place in serving dish and garnish with chopped cilantro. Drizzle a little extra olive oil on top and add a little dash of kosher salt if you have it.
Rating:  8

Original Source:  Inspired by the gluten, wheat, and dairy free cookbook AND the gluten-free menu swap. Please do not replicate anywhere without my permission.

Recipe ID:  1283 		Added:  August 19, 2008

Last Modified:  August 24, 2008