Baba Ghanouij PRINT
Ricardo Larrivee tv program
|1||large eggplant, cut in half lengthwise|
|1||head of garlic, unpeeled|
|2||tbsp olive oil|
1.With the rack in the middle position, preheat the oven to 350*. Line a baking sheet with parchment paper.
2.Place the eggplant cut side down on the baking sheet. Roast until the flesh is very tender and pulls away easily from the skin, about 1 hour depending on the eggplant’s size. Let cool.
3.Meanwhile, cut the tips off the garlic cloves. Place the cloves in a square of aluminium foil.Fold up the edges of the foil and crimp together to form a tightly sealed packet. Roast alongside the eggplant until tender, about 20 minutes. Let cool. Puree the cloves by pressing them through a garlic press.
4.Using a spoon, scoop the flesh from the eggplant and place it in the bowl of a food processor. Add the garlic puree and oil. Process until smooth. Season with salt and pepper.
5.Serve with mini pitas.