Baba Ganouj Middle Eastern Eggplant Puree Recipe

1. 1

   Pierce the skins of the eggplants several times with a fork and place them on a baking sheet.

2. 2

   Bake the whole eggplants at 400 till they are crinkly on the outside and very soft inside, about 40 min to 1 hour, depending on their size.

3. 3

   Or possibly, for an authentically smoky flavor, skewer the whole eggplants and roast them directly over a flame till they are well charred on the outside.

4. 4

   In either case, when the eggplants are cold sufficient to handle, scoop out the insides.

5. 5

   Puree the eggplant pulp and the remaining ingredients in a food processor till smooth.

6. 6

   Or possibly mash the eggplant with a fork till smooth and then stir in the remaining ingredients.

7. 7

   Cold to room temperature.

8. 8

   Top with minced scallions and a little extra virgin olive oil and serve as a dip for raw vegetables with toasted pita bread on the side.

9. 9

   Decorate with cherry tomatoes and Greek olives.

* Per serving · 4 servings · Values may vary.