Creamy Baba Ghanoush
This creamy Mediterranean eggplant dip is smoky, tangy, and irresistible. Made from roasted eggplant, tahini, and fresh lemon, it's perfect with your favorite veggies and pita bread.
Instructions
- 1
Preheat oven to 400°F/200°C.
- 2
Prick the eggplants (2 lb) a few times with a fork, place on a baking sheet along with the garlic (3 clove) still in their skins. Bake for about 30-40 minutes. The skin should be wrinkly.
- 3
Remove from oven. When [eggplants] have cooled for about 5-10 minutes, peel off the skin (it should easily peel off), or cut into the eggplant along the skin, tear to the sides, and scoop out the flesh, leaving the skin behind.
- 4
Strain the [eggplant] over a mesh colander to remove any excess liquid and remove any extra bits of eggplant skin for about 5 minutes. Using a spoon or a spatula, press out that extra liquid and discard it.
- 5
In a food processor (or a bowl if you don't have a food processor), add the [eggplant], tahini (0.25 cup), lemon juice (0.25 cup), [roasted garlic], ground cumin (0.25 tsp), [generous pinch of salt], olive oil (1 tbsp), chopped parsley (1 tbsp) and smoked paprika (0.125 tsp). Puree until smooth, or using your fork or whisk, whisk vigorously until smooth.
- 6
Taste to see if you need to adjust the seasonings. Serve garnished with [olive oil to_garnish], and [chopped parsley to_garnish].
Nutrition Facts
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