Baba Ghanoush with Mint Oil and Lemon Zest
(from kylerhea’s recipe box)
“Traditional Baba Ghanoush is usually made with eggplant, tahini, garlic, lemon juice, and olive oil. I’ve added the refreshing, palate-cleaning taste of lemon zest and mint. Baba Ghanoush is great on crispy cracker bread.”
Source: The Figs Table by Todd English
Categories: APPETIZERS, SNACKS
Ingredients
- 1 large eggplant, pricked with the tines of a fork
- 1 Tbs olive oil
- 1 garlic clove
- 2 Tbs tahini (ground sesame seed paste)
- 2 Tbs fresh lemon juice
- 1 Tbs Mint Oil, or 1 Tbs chopped fresh mint leaves
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 -2 tsp fresh lemon zest, for granish
- 1/4 cup minced scallions, for garnish
- 1/4 cup chopped fresh cilantro leaves, for garnish
- Mint Oil
- 3-4 Tbs fresh Italian flat-leaf parsely
- Generous 1/2 cup fresh mint leaves
- 1/3 cup vegetable oil
- 2 Tbs olive oil
- 1/4 tsp kosher salt
- Pinch black pepper
Directions
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Preheat the oven to 425 degrees.
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To roast the eggplant:Rub the olive oil on the eggplant, transfer it to the oven, and roast, turning often, until it is very soft when pricked with a fork, about 45 minutes. For a smokier flavor, the eggplant can be grilled or cooked directly over a gas flame. Set aside to cool.
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When the eggplant is cool enough to handle, scoop out the flesh and discard the skin. Place the garlic in a food processor fitted with a steel blade and pulse until finely chopped. Add the eggplant and tahini and pulse to combine.
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Add the lemon juice, Mint oil, salt and pepper. Cover and refrigerate at least 1 hour and up to overnight.
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Serve garnished with the lemon zest, scallions, and cilantro.
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Makes about 1 cup.
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Mint Oil
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Place the parsely and mint in a food processor fitted with a steel blade and pulse until chopped. Add the oils, salt, and pepper and process until smooth.
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Use immediately, or cover and refrigerate up to one week.
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Makes 2/3 to 3/4 cup