BABA GHANOUSH. PHOTO: KELLY JAGGERS
Baba Ghanoush
Makes 1 serving
- 1 small (about 3⁄4-pound)
- Italian eggplant
- 1 tablespoon tahini
- 2 teaspoons lemon juice
- 2 teaspoons extra-virgin olive oil
- 1 clove garlic, peeled and minced
- 1⁄8 teaspoon Aleppo pepper
- 1⁄8 teaspoon ground cumin
- 1⁄8 teaspoon sea salt
- 1⁄8 teaspoon freshly cracked black pepper
Preheat broiler and line a baking sheet with foil.
Place eggplant on prepared baking sheet and prick eggplant three to four times with a fork, then place baking sheet under broiler.
Broil 6–8 minutes per side, then rotate eggplant and continue to broil until all sides are charred and eggplant flesh is soft when pierced with a fork, about 20–25 minutes total. Remove from oven, cover eggplant with a layer of foil, and let cool to room temperature.
Cut cooled eggplant in half lengthwise. Scoop flesh, discarding skin, into a strainer and gently press flesh with the back of a spoon to remove excess liquid.
Place drained eggplant flesh in a medium bowl and add remaining ingredients. Stir with a fork until mixture is creamy. Transfer to a serving bowl and enjoy at room temperature, or cover and refrigerate up to three days.
Serve chilled or at room temperature.
Excerpted from THE ULTIMATE MEDITERRANEAN DIET COOKING FOR ONE COOKBOOK by KELLY JAGGERS. Copyright © 2023 by Simon & Schuster, Inc. Photographs by Kelly Jaggers. Used by permission of the publisher. All rights reserved.
Read the full article here: More Benefits of the Mediterranean Diet – Healthy Aging®
