Ingredients
-
3
-
130
-
1 1/4
-
3
-
3
-
1/8
-
1
-
-
-
-
-
-
-
-
Directions
Smoky Baba Ganoush, Smoky Baba Ganoush from David Lebovitz davidlebovitz com/2008/07/baba-ganosh/, Smoky Baba Ganoush from David Lebovitz davidlebovitz com/2008/07/baba-ganosh/
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Steps
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1
Done
|
Preheat the Oven to 375f (190c). |
|
2
Done
|
Prick Each Eggplant a Few Times, Then Char the Outside of the Eggplants by Placing Them Directly on the Flame of a Gas Burner and as the Skin Chars, Turn Them Until the Eggplants Are Uniformly-Charred on the Outside. (if You Dont Have a Gas Stove, You Can Char Them Under the Broiler. If not, Skip to the Next Step.). |
|
3
Done
|
Place the Eggplants on a Baking Sheet and Roast in the Oven For 20 to 30 Minutes, Until Theyre Completely Soft; You Should Be Able to Easily Poke a Paring Knife Into Them and Meet No Resistance. |
|
4
Done
|
Remove from Oven and Let Cool. |
|
5
Done
|
Split the Eggplant and Scrape Out the Pulp. Puree the Pulp in a Blender or Food Processor With the Other Ingredients Until Smooth. |
|
6
Done
|
Taste, and Season With Additional Salt and Lemon Juice, If Necessary. Serve Drizzle With Olive Oil, Perhaps Some Herbs and With Crackers, Sliced Baguette, or Toasted Pita Chips For Dipping. |
|
7
Done
|
Storage: Baba Ganoush Can Be Made and Refrigerated For Up to Five Days Prior to Serving. |
