Baba Ganoush Recipe
roasted baby eggplant, mojo de ajo, pickled peppers, wood fired pita
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Ingredients
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Eggplant
Mojo de Ajo
Pickled Peppers
Pita
Method
Roasting Eggplant
Roast the Baby Eggplants
Preheat your oven to 400°F (200°C). Cut the baby eggplants in half lengthwise and brush the cut sides with olive oil. Sprinkle with salt and place them cut side down on a baking sheet. Roast in the oven for about 25-30 minutes, or until the skin is wrinkled and the flesh is tender.
Making Mojo de Ajo
Prepare Mojo de Ajo
While the eggplants are roasting, prepare the mojo de ajo. In a saucepan, combine the garlic cloves with the olive oil and cook over low heat until the garlic is golden brown and fragrant. Remove from heat and stir in fresh lime juice, cumin, and salt. Allow to cool slightly.
Combining Ingredients
Combine the Eggplant with Mojo de Ajo
Once the eggplants are roasted, let them cool for a few minutes. Scoop out the flesh into a mixing bowl and mash with a fork. Pour the mojo de ajo over the mashed eggplant and mix until well combined.
Preparing Pita
Prepare the Pita
Brush the pita bread with olive oil and place them on a grill or in a hot oven for a few minutes until warmed and slightly crispy.
Serving
Serve
Serve the baba ganoush in a bowl, topped with pickled peppers, alongside the warm pita bread for dipping.