3 Tbsp extra virgin olive oil
2 Tbsp roasted tahini (sesame paste)
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
Juice of one lemon – about 2 1/2 tablespoons
3/4 teaspoon salt
Cayenne pepper
1 Tbsp chopped cilantro
2 Combine the eggplant, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne in the work bowl of a food processor. Pulse until the eggplant is somewhat smooth but retains some of its texture.
3 Allow the baba ghanouj to sit for an hour at room temperature, then season to taste with additional lemon juice, salt, and cayenne. Toss in cilantro and serve.
Serves four. Served traditionally with pita bread, and can also be served with crackers, toast, sliced baguette or celery.
Hello there, My name is Samantha Mathews.Thanks for dropping by to read my cooking recipe blog. Nowadays, it looks like not many people have time and/or mood to cook food at home.And I think, even less of them are really enjoying the process of making home food, they probably think: making food is hard or boring.So I really hope you will find recipes posted here useful, tasty and fun to prepare, and you will actually enjoy cooking them.