Name: Baba Ghanoush
Prep time: 40 min
Total time: 40 min
Yield: 300 ml
Cuisine: lebanese
Ingredients: 4 eggplants; 4 garlic cloves (minced); 2 lemons; 4 tbsp tahini; 80 ml olive oil; 3 tbsp cumin (ground); 0.25 tsp salt

Baba Ghanoush

Eggplant mush

4 eggplants
4 garlic cloves (minced)
2 lemons
4 tbsp tahini
80 ml olive oil
3 tbsp cumin (ground)
0.25 tsp salt

Roast eggplants for 50 minutes at 215°C. Note: some suggest peeling first to reduce bitterness.

Peel eggplants and place in a medium bowl.

Drain eggplant juice into a separate container and set aside. Note: some suggest blending and draining for several hours to reduce bitterness.

Add all ingredients to eggplant bowl and blend with stick blender. It should be fairly, but not perfectly, smooth.

If necessary, add eggplant juice back to the mixture to thin as needed. Note: some suggest thinning with water/lemon/oil to avoid bitterness.

Continue adding cumin and salt to taste.

Optional: garnish with pomegranate seeds.