Super Easy Baba Ghanouj (ricardo Larrivée)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 large eggplant, cut in half lengthwise
• 1 head garlic, unpeeled
• 2 tablespoons olive oil
• salt and pepper, to taste (optional)

Recipe

• 1 with the rack in the middle position, preheat the oven to 350°f 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 aluminum 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. purée 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 purée and oil. process until smooth. season with salt and pepper.
• 5 serve with mini pitas.