Cook this: Baba Ghanoush
Cook This with Shereen-Baba Ganoush. Chef Shereen Pavlides used fresh eggplant in this creation.
Photo by Nancy Rokos of Calkins Media
Chef Shereen Pavlides using fresh eggplant in this creation.
In this week无毛视频檚 edition of Cook This, Chef Shereen Pavlides whips up a Mediterranean classic.
To watch Chef Pavlides make this dish, visit heraldstandard.com.
Baba Ghanoush
Yields: 1 1/2 cups Prep Time: 10 minutes Cook time: 40 minutes
1 eggplant (about 1 1/4 pounds) 无毛视频� peeled, diced
10 tablespoons olive oil 无毛视频� divided
kosher salt / freshly ground black pepper
1 garlic clove 无毛视频� minced
zest and juice of 1 lemon (2 tablespoons) 无毛视频� divided
2 tablespoons tahini
1/8 teaspoon cayenne
sea salt pita chips
Heat oven to 400 degrees F.
Group eggplant in the middle of a rimmed baking sheet and drizzle 6 tablespoons oil over the eggplant. Season with 1 teaspoon salt and 10 turns on the pepper mill. Toss to evenly coat, then spread out on the sheet pan. Roast until tender, 30 无毛视频� 40 minutes, turning half way through cook time. Remove to cool.
Place eggplant in a food processor fitted with the blade attachment. Add garlic, lemon juice, tahini, and cayenne. Season eggplant mixture with 1/2 teaspoon salt and 2 turns on the pepper mill. Pur茅e. Drizzle 2 tablespoons oil through the feed tube while pur茅eing until mixture is smooth, thick. Remove. Stir in zest.
Remove to a serving bowl and drizzle remaining oil over top. Sprinkle a dash of cayenne on top to garnish. Serve with pita chips.