2 Large eggplant, about 3 pounds total
¼ Cup garlic confit*
¼ Cup tahini
Juice of 1 lemon
1 Teaspoon ground cumin
¼ Teaspoon cayenne
¼ Cup garlic confit oil
Sea salt to taste
Making the Garlic Confit*
Add 1 cup full of peeled garlic into a saucepan
Add 2 cups of extra virgin olive oil (or another favorite oil)
Heat on low to medium-low for ~40 minutes
Once the garlic is softened and browned, strain the oil from the garlic
Making the Baba Ganoush
Setup the grill for a direct cook
Preheat the grill to high heat, 450° to 500°
Add the eggplants and cook on all sides until softened and roasted, turning every ~10 mintues (this should take 30-40 minutes).
Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
Add the eggplant and residual juices to a food processor and pulse/process on high speed until smooth.
Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and pulse/process on high speed until smooth.
While processing on high speed slowly drizzle in the olive oil until mixed in.
Serve and optional garnishes of the roasted garlic olive oil leftover from the garlic confit, cayenne, and chopped parsley.
This can be made up to 1 day ahead of time. Simply keep it covered in the refrigerator until it is ready to be served.
Keep covered in the refrigerator for up to 3 days. Baba Ganoush does not freeze well.
You can use either raw or roasted tahini in this recipe.
If cayenne is too spicy simply substitute with paprika.
There is no need to process it in a food processor, simply chop with a knife or mash with a fork.