Baba Ghanoush

Ingredients:

• 2 large eggplants (about 2.5 pounds/1.1kg total)
• 1/3 cup (80g) tahini
• 4 tablespoons (60ml) fresh lemon juice
• 3 cloves garlic (15g), minced
• 3/4 teaspoon (3g) ground cumin
• 3/4 teaspoon (4g) salt, plus more to taste
• 3 tablespoons (45ml) extra virgin olive oil, plus more for drizzling
• 3 tablespoons (12g) fresh parsley, chopped
• 1/2 teaspoon (2g) smoked paprika (optional)
• 1 tablespoon (10g) toasted pine nuts for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper.
2. Pierce eggplants with a fork to prevent bursting. Place on the prepared baking sheet.
3. Roast eggplants for 40-50 minutes, turning occasionally, until the skin is charred and the flesh is very tender.
4. Allow eggplants to cool until manageable. Halve them lengthwise and scoop out the flesh, discarding the skin.
5. Place eggplant flesh in a colander over a bowl and let drain for about 20 minutes, pressing occasionally to remove excess liquid.
6. Transfer drained eggplant to a food processor. Add tahini, lemon juice, garlic, cumin, and salt. Blend until smooth and creamy.
7. With the processor running, slowly add olive oil until fully incorporated.
8. Taste and adjust seasonings, adding more salt or lemon juice if needed.
9. Transfer to a serving dish. Drizzle with additional olive oil, sprinkle with parsley, smoked paprika, and pine nuts if desired.

Notes:

For a more pronounced smoky flavor, eggplants can be grilled or charred over an open flame. Serve with pita bread, fresh vegetables, or as a part of a mezze spread. The dip can be kept in a sealed container in the fridge for up to 4 days.