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1.
Preheat oven to 425°F.
2.
Cut the eggplant in half lengthwise, through the
stem.
3.
Place it cut side down on a baking sheet lined with
parchment paper or baking paper.
4.
Cook for ~30 minutes, until the eggplant is soft and
sunken in.
5.
Remove from the oven, let it cool just enough so that
you can handle it.
6.
Holding the stem end, with a cloth towel if necessary,
scrape the flesh out of the skin into a food processor.
7.
Add all remaining ingredients except cumin and process
until it’s almost smooth.
8.
Scrape into a serving dish.
9.
Sprinkle the top with cumin.
10.
Serve warm &/or refrigerate and serve cold.
CHEF’S NOTES:
To make Pita Pizzas:
·
Simply cut pita bread into wedges
·
Spread with warm Baba Ganoush.
·
Top with your favorite pizza toppings.
·
Place on a baking sheet and bake at 400°F for 5-10 minutes, until
bread and toppings are hot.
YIELDS:
~ 2 cups, depending on the exact size of the eggplant. Enough for 4
servings.
Source:
Rabbi Alan
Ira Silver
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