Slow Cooker Baba Ghanoush
Equipment
Ingredients
- 2-3 eggplants however many fit in your cooker
- 1 tablespoon tahini
- 1 lemon
- ½ tablespoon ground cumin
- 1 tablespoon sesame oil
- 2-3 garlic cloves
- Ground black pepper to taste
- Extra virgin olive oil as needed
- Salt to taste
- Smoked paprika optional
Instructions
- Wash and dry the eggplants. Cut them in half lengthwise and pierce the skin side with a fork several times.
- Brush the eggplants with olive oil and put them in the multicooker, cut side down. Slow cook on High for 4 hours. When finished, open the lid and move the eggplants to another container to cool. Drain any liquid.
- Scrape the eggplant meat from the skin with a spoon until the skin is clean. Dis-card the skin and place the meat in a bowl.
- Mash the eggplant meat with a fork or potato masher. Do not use a blender; the texture of the eggplant should remain natural.
- Crush the garlic or use a garlic press. Mix the crushed garlic, ground cumin, 1 tablespoon of extra virgin olive oil, pepper, ta-hini and sesame oil with the eggplant. Salt until it is to your liking.
- Squeeze lemon juice into the mixture a little at a time, tasting to check the flavor as you go. When mixing the lemon juice in, make sure the consistency does not become too liquidy, it should remain paste-like.
- Let it cool in the fridge for about an hour before serving. Garnish with extra virgin olive oil and smoked paprika, if desired.
Notes
Sesame oil has a very strong flavor, so be careful to add in only the amount necessary. If you can’t find sesame oil, you can do without it, since the tahini gives the necessary sesame flavor. It is necessary to remove as much liquid as possible from the eggplants. You can set them in a strainer to drain them if you’d like.
Nutrition
Calories: 49kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 239mgFiber: 3gSugar: 4gVitamin A: 28IUVitamin C: 8mgCalcium: 17mgIron: 1mg
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