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Oct 9, 2014 By Shereen Pavlides for The 2 min read

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Cook This with Shereen-Baba Ganoush. Chef Shereen Pavlides used fresh eggplant in this creation.

Photo by Nancy Rokos of Calkins Media

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Photo by Nancy Rokos of Calkins Media

Chef Shereen Pavlides using fresh eggplant in this creation.

Photo by Nancy Rokos of Calkins Media

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In this weekÄ¢¹½ÊÓƵ edition of Cook This, Chef Shereen Pavlides whips up a Mediterranean classic.

To watch Chef Pavlides make this dish, visit heraldstandard.com.

Baba Ghanoush

Yields: 1 1/2 cups Prep Time: 10 minutes Cook time: 40 minutes

1 eggplant (about 1 1/4 pounds) – peeled, diced

10 tablespoons olive oil – divided

kosher salt / freshly ground black pepper

1 garlic clove – minced

zest and juice of 1 lemon (2 tablespoons) – divided

2 tablespoons tahini

1/8 teaspoon cayenne

sea salt pita chips

Heat oven to 400 degrees F.

Group eggplant in the middle of a rimmed baking sheet and drizzle 6 tablespoons oil over the eggplant. Season with 1 teaspoon salt and 10 turns on the pepper mill. Toss to evenly coat, then spread out on the sheet pan. Roast until tender, 30 – 40 minutes, turning half way through cook time. Remove to cool.

Place eggplant in a food processor fitted with the blade attachment. Add garlic, lemon juice, tahini, and cayenne. Season eggplant mixture with 1/2 teaspoon salt and 2 turns on the pepper mill. Purée. Drizzle 2 tablespoons oil through the feed tube while puréeing until mixture is smooth, thick. Remove. Stir in zest.

Remove to a serving bowl and drizzle remaining oil over top. Sprinkle a dash of cayenne on top to garnish. Serve with pita chips.