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finished baba ganoush

Simple Spicy Baban Ganoush

Fresh serrano pepper gives this take on a traditional recipe a spicy flavor boost! Serve with pita, chips, crackers, or veggies!
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Appetizer, healthy, Side Dish, Snack, vegan, Vegetarian
Cuisine Healthy, lebanese, middle eastern, persian, traditional, vegan, Vegetarian
Servings 4 people

Equipment

  • fine mesh sieve

Ingredients
  

  • 3.5-4 pounds eggplants (I used 7 small graffiti eggplants, but 2 standard eggplants will do)
  • 1 clove garlic
  • 1/4 cup tahini
  • 1 small serrano pepper, stemmed and seeds removed
  • 2 Tbsp freshly squeezed lemon juice
  • 1 1/2 tsp salt
  • 1 Tbsp olive oil, for garnish optional
  • 1 oz feta cheese, for garnish optional
  • dash of sumac, for garnish optional

Instructions
 

  • Preheat oven to 425°F and line a rimmed baking sheet with foil.
  • Wash and pat dry the eggplants. Pierce all over with a fork like you would a roasted potato. Drizzle with olive oil, and roll in oil to coat. Roast for an hour to an hour and half, or until eggplants are tender and collapsing.
  • Allow eggplant to cool to room temperature. Using a knife and spoon, cut the eggplants in half and scoop flesh out, discarding the skins. Place eggplant pulp in a fine mesh sieve over a medium-sized bowl and allow to drain for 15 minutes.
  • In the meantime, remove the seeds and stem from your serrano and set the pepper aside. Crush garlic with the flat side of a knife and discard the skin. Juice the lemon and set aside.
  • Place drained eggplant, garlic, serrano, lemon juice, and salt in a food processor or blender and blitz until smooth and creamy.
  • Plate with a drizzle of olive oil, a dash of sumac, and feta cheese crumbles. Serve immediately. Keeps up to 4 days in the fridge in an air tight container.
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