- 2 pounds eggplant
- 4 cloves garlic, unpeeled
- 1/4 cup lemon juice
- 2 tablespoons tahini
- 1 1/4 teaspoons salt
- 1 tablespoon olive oil, or to taste
- 1 pinch ground sumac, or to taste
- Preheat oven to 425 degrees F (220 degrees C). Prick eggplants all over with a fork; place on a baking sheet.
- Roast eggplants in the preheated oven, turning occasionally, until charred and tender, 10 to 12 minutes.
- Thread garlic cloves on a skewer.
- Roast garlic in the preheated oven, turning once, until charred and tender, 6 to 8 minutes.
- Cool eggplants and garlic until easily handled, about 5 minutes. Peel and transfer to a food processor. Add lemon juice, tahini, and salt; process until smooth.
- Drizzle eggplant mixture with olive oil and sprinkle with sumac.
04/10/2018
recipepes.com
Baba Ghanuj, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
