One component of dinner last night and lunch today: Hummus’ first cousin, Baba Ghanouj. Pictured here garnished with smoked paprika, za’atar, Aleppo pepper, and virgin oil.
Makes about 1 ½ cups
1 medium eggplant, stem removed and split lengthwise
1 medium onion, peeled and quartered
2 jalapeno, seeded and split lengthwise
4 cloves garlic, peeled
½ cup tahini
2 tablespoons lemon
1 teaspoon ground cumin
1 teaspoon kosher salt
Heat an oven to 400f.
Place the eggplant flesh side down on a lightly oiled baking sheet along with the onion, jalapeno, and garlic. Place the baking sheet in the preheated oven.
After about 10 minutes stir the onion, jalapeno, and garlic to ensure even cooking. After about another 10 or 15 minutes remove the onion, jalapeno, and garlic and set aside. Using a spatula turn the eggplant over, skin down and continue to roast it fo another 20 minutes or until it is very soft. Then remove it from the oven and set aside to cool.
Once the eggplant is cool enough to handle, scoop the flesh into a colander in the sink to drain any excess liquid; discard the skin. Once the eggplant is drained (about 5 minutes) transfer it to the bowl of a food processor along with all of the other ingredients and process until smooth.