Pierce the eggplant all over 30 to 40 times with a toothpick or small skewer. Roast on a grill or under a broiler for 15-20 minutes until charred and softened. Then, turn once to char and soften the second side. Cool to room temperature.
Slice the eggplant into halves vertically. Scoop out the flesh and place in a food processor. Add a little of the charred skin, the garlic, tahini, lemon juice, salt and cayenne pepper. Puree until smooth.
Serve with pita crisps or veggies for dipping.
Adapted from recipe by: Chef Terry Conlan
An old, enduring recipe such as Baba Gbanoush has antecedents still - a pre-recipe history, unwritten, but marked, when someone took an eggplant and threw it on the fire, discovering first that, lo, it was good and later that, lo, it was even better with garlic, sesame, and citrus.
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|Serving Size: 1 tablespoon (13g)|
|Recipe Makes: 48|
|Calories from Fat: 6 (55%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1.7mg||0 %|
|Potassium 30.6mg||1 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.6g|
|Protein 0.3g||0 %|
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Calories per serving: 11
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