So. I was lied to.
I found a recipe for baba ghanoush called 3 Minute Baba Ghanoush. It took way more than 3 minutes. It was also delicious.
- 1 roasted eggplant(see below)
- juice of 1 lemon
- 1/4 cup tahini
- 2 cloves garlic
- 1 teaspoon salt
- 2 tablespoons EVOO
- fresh ground pepper, to taste
So… to get a roasted eggplant, take a small(1-1.5 pounds) eggplant, prick it with a fork a few times, and bake it for 30-40 minutes at 400F.
Pre and post-roasted eggplant:
Let the eggplant cool, slice long ways and scoop out the innards. This is the part that definitely took longer than 3 minutes.
Place the inner scoopings of eggplant and remainder of ingredients in a powerful blender(I have a Vitamix). Start on low and gradually increase speed. Blend on high for about 30 seconds until your baba is incredibly smooth and creamy.
Pour in a bowl, enjoy immediately on veggies, naan, as a dip, spread or salad dressing. You can top this with parsley, more olive oil or fresh lemon juice if you desire.
This will keep in the refrigerator for up to a week.